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Cherries
Also indexed as: Bigaroon Cherries, Bing Cherries, Gean
Cherries, Lambert Cherries, Montmorency Cherries, Morello Cherries, Napoleon Cherries, Rainier
Cherries, Royal Ann Cherries, Tartarian Cherries
The peak season for sweet cherries is June, and the darkest cherries are
the ripest.
Cherry trees are recognized by their lovely white blossoms in early spring. The flowers
foretell the end of winter, and so symbolize rebirth, youth, and innocence in countries such
as China and Japan. Now grown in temperate climates everywhere, cherries most likely
originated in northeast Asia, and we can thank cherry-loving birds for the widespread
distribution of the trees. Cherries are diminutive relatives of peaches and plums and,
like their cousins, have sweet, meaty flesh that surrounds a large pit or seed.
Varieties
The three types of cherries include sweet (Prunus avium), sour (P.
cerasus), and wild (P. avium). Sweet cherries are usually large and
heart-shaped. They include the deep-burgundy colored Bing, Lambert, and Tartarian, common in
the United States, and the yellow varieties, usually blushed with red, called Royal Ann,
Rainier, or Napoleon. Royal Ann cherries are the ones specially processed, dyed red, and sold
as maraschino cherries. Other sweet cherry varieties include the Bigaroon and Gean. Sour
varieties, favored for use in pies and preserves, include the brilliant red Montmorency and
the smaller Morello.
Buying and storing tips
Sweet cherries are commonly the only ones available fresh in the market. Look for shiny,
firm, plump fruit with fresh stems and unbroken skin. Beware of wax that can give a false
shiny appearance. Avoid cherries with wrinkled skin or white spots that indicate mold. Wait
until June to purchase cherries as lighter red cherries, sold earlier, do not ripen after
picking. The darkest cherries are the ripest.
Availability
The season for sweet cherries is May through July, with the peak in June.
Preparation, uses, and tips
Cherries are delicious eaten fresh, and in cobblers, turnovers, pies, and fruitcake. Use
them to make jams, compotes, and sorbets, or add to ice
cream, yogurt, and puddings. They can be candied,
dried, cooked, preserved, or macerated in alcohol. Dry sour cherries make a good addition when
cooking hot cereal. Chocolate-covered cherries are
a favorite, and candied cherries are prepared for Black Forest cake. Cherries are also used to
make kirsch and other liqueurs.
Nutritional Highlights
Cherries (with pits) (sweet, raw), 1 cup
(117g)
Calories: 84
Protein: 1.4g
Carbohydrate: 19.3g
Total Fat: 1.12g
Fiber: 2.7g
*Excellent source of: Vitamin C (8.2mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Health benefits and concerns
Gout
According to a 1950 study of 12 people with gout, eating one-half pound (about 227g) of
cherries or drinking an equivalent amount of cherry juice prevented attacks of gout. Black,
sweet yellow, and red sour cherries were all effective. Since that study, there have been many
anecdotal reports of cherry juice as an effective treatment for the pain and inflammation of
gout. The active ingredient in cherry juice remains unknown.
Health benefits and concerns
for fruit
Many health benefits and concerns associated with this food are applicable to other fruit.
Read about health benefits and concerns for fruit for
a full description.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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