“Spätbraune of Purbach” is the name of a juicy medium-sized cherry variety with semi-firm flesh harvested in the town of Purbach, located in Burgenland, Austria. The skin and flesh have a dark red color.
Pressing the fruit yields a reddish-brown juice, and the pit separates easily from the flesh. The flavor is aromatic and sweet, with very low acidity. This variety is particularly well-suited for making jams and preserves.
The Purbach Spätbraune originates from Purbach, one of the five municipalities in the Leithaberg region, renowned for its cherries. In this area, cherry cultivation (Prunus avium) dates back to the 18th century. Typically, the tree is grown tall and planted in vineyards or on farmland.
This form of mixed cultivation, with no other examples in Austria, is typical of northern Burgenland. The Genuss-Region (culinary region) of Leithaberg cherries is part of the Fertö/Neusiedlersee cultural landscape, which is included in the UNESCO World Heritage list.
The territory is particularly well-suited to cherry growing, and cherries ripen earlier here than in any other part of Austria. These natural advantages have been fully utilized by planting mostly early-ripening varieties, ready for consumption between the end of May and mid-June.
The annual harvest of the Purbach Spätbraune amounts to a few hundred kilograms. Most of the crop is sold as juice, often blended with juice from other cherry varieties. Demand is low, and cultivation is labor-intensive.
In the past, cherries from the Leithaberg region were primarily sold on Viennese markets. Between the two World Wars and in the post-war period, cherry cultivation experienced a time of economic prosperity in the region.
Each community could boast between 10,000 and 15,000 cherry trees, a number that has now dwindled to a total of 5,000 trees. The number of growers has also sharply declined, and today there is only one specialized business remaining.
If this last operation were to cease its activities, there is a real risk that the Purbach Spätbraune could disappear in a short time.
Source: Slow Food Ark of Taste
10 Apr 2024
Burro units are fully electrified, allowing to greatly enhance sustainable footprint in operations, with estimated reduction in carbon emissions of up to 80,000kg’s of C02e annually, and 70% reduction in running costs per 40-hectares block of cherries.
17 Nov 2023
Not a greenhouse, not traditional rain covers, but a new cultivation system: Cravo Equipment LTD has recently introduced the Automatic Auto-Dry Rain Shelter to the market, which is a cover system with retractable roof and walls, automated.
23 Oct 2025
)A USDA-funded project by Washington State University uses Vacuum Microwave Drying (VMD) and edible coatings to turn sweet cherries into shelf-stable, safe, and high-quality products, helping reduce waste, support growers, and increase global market opportunities.
23 Oct 2025
A study conducted in Mashobra, Himachal Pradesh (India), shows that chip budding between May 15–30 is the most effective method for sweet cherry propagation, ensuring high grafting success rates, optimal plant growth and better commercial yield.
