Quite the best culinary cherry in our experience. Enormously productive under our Californian conditions, of garnet red, at once sweet and tart and immensely juicy cherries. A duke (hybrid between sour and sweet cherry) that while intended for cooking, is sweet enough to make a passable dessert fruit, especially for the novelty of presenting these hybrid cherries to a wider public. Originated at Vitry-sur-Seine, south of Paris, ca. 1795, by the nurseryman Chatenay, known as "le Magnifique" for the wonders of his orchards. Strictly speaking, then, this cherry should be 'Belle de Magnifique.' Our favorite pie cherry. Early June. On Mazzard.