Our collection of Nanking Cherries includes both the white and the red. The white, namely Ian and Jules, are slightly sweeter than their red counterparts and grown from rooted cuttings. The red, meanwhile, are grown from seed and as a result, vary somewhat in flavor, mainly in terms of their tartness. That said, in the years of trying various red nanking cherries (all from seed), never have I come across one that was not tasty, although I tend to like a little acidity (tartness). Usually when left on the shrub longer, they'll get sweeter. They're sweeter than a tart cherry and more tart than a sweet cherry. One year when working for a local food non-profit, I harvested about 25 pounds of them and brought them to the farmer's market. They all sold out within an hour or so. The small cherries are about the size of a dime, except they aren't a disc like a dime. They're round ;)

All of these nanking are hardy sub -40F and will grow just about anywhere in Montana. Zone 2.