Large-fruited

Large-fruited cherry — a late-ripening variety with fruit maturing at the end of June, characterized by high yield and stable fruiting. The tree is medium-sized, with a broad pyramidal or spherical crown of moderate density, beginning to bear fruit at 3-4 years. The trunk is strong, with rough light-brown bark, and the main branches diverge at an angle of 45-60°. The variety has high winter hardiness, drought resistance, and resistance to diseases common to stone fruits, such as moniliosis, weak coccomycosis, and bacterial canker. The fruits are large, weighing 10 to 19 grams, with a broadly round or heart-shaped form, having a tough, thin, shiny dark-red skin, sometimes nearly black. Beneath the skin, small yellow-gray spots are noticeable. The flesh is dark-red, juicy, moderately fibrous, with a pleasant sour-sweet or wine-sweet taste, with a taste rating of 4.7–5 points. The pit is large or medium-sized, easily separates from the flesh. The juice is dark-red. The cherry is versatile in use: the fruits are excellent for fresh consumption due to their high sugar, organic acid, pectin, tannin content, and vitamins PP, C, P, and carotene. For long-term storage, berries are dried or frozen. Fruits are used to make compotes, jams, juice, and wine. The variety has high transportability, making it attractive for commercial cultivation and sale.