I have used them frozen and they are about halfway between a traditional sour cherry such as Montmorency and a sweet cherry like a Bing in terms of sweetness. They have the flavor of a sour cherry but aren't so "puckery" that you can't enjoy them without sugar. When cooking with them, you would probably need to use half the amount of sugar called for in a sour cherry recipe. I ordered about 20 pounds (frozen) from a farm in Michigan 2 years ago and they lasted about a year. Darker red and a little bigger than Montmorency.