Abstract
This chapter focuses on the physicochemical characteristics (soluble solids, pH, titratable acidity and volatile compounds) and nutritional (carbohydrates, proteins, lipids, sugars, organic acids, minerals and vitamins) and non-nutritional composition of sweet and sour cherry fruits. Some non-nutrient food constituents of sweet and sour cherry fruits, such as phytochemicals, phytonutrients, plant secondary metabolites and biologically active and health-promoting compounds, are also presented.