Ever since I had success getting English Morello tart cherry to fruit in my San Diego backyard, I have been curious about what other cultivars would work. Kansas Sweet does, which I confirmed this year. It seems like there is not as much interest in exploring other cultivars in lower chill areas.
The NY cherry collection has a ton of data on brix, or at least a qualitative rating on soluble solids, for prunus cerasus.
I am curious if people have found the higher brix tart cherries to be better? Here are the data I have seen from NY (and elsewhere):
Shubinka, 24 brix (is that a typo on the NY site? Seriously? Does anyone grow this?)
Kansas Sweet 16
Belle Magnifique 15 (considered a Duke/hybrid)
Amarena di Pescara 15
Obviously these numbers will vary based on where grown, when picked, what year, what part of orchard, what part of tree, etc. In the Bay Area, I am told, Amarena and Jubileum fruit moderately okay (but taste amazing), Balaton and Danube are less productive. Belle Magnifique is loaded with fruit and tastes amazing. Usually that predicts it will do okay where I am.
Does anyone have experience with other higher brix tart cherry cultivars?