Cherries belongs to the Prunus species.  Sour cherries derive from Prunus Cerasus, of which morell is the best known.  Sweet cherries, the cultivated varieties arose from Punus avium, probably in China.

Cherries are relatively difficult to grow and are attacked by many different pest and diseases. Cherries are distinguished by their shiny fruit born in clusters on relatively long flower stalks. Their white or pinkish flowers are produced in clusters.

Have a fair source of vitamin C and A, some calcium, phosphorus, iron, potassium and thiamine, low in sodium.

Cherries are divided into three categories: sweet, sour and the in-between.

Cherries are highly perishable.  Use within 2-3 days, store in a well ventilated container in the refrigerator, wash just before using. 

Choose those with a bright fresh appearance, plump, firm and well-colored for the variety.   Immature fruit are usually slightly smaller, hard and poor in color and will lack juice and flavor.  Avoid over ripe (over-mature) cherries which are usually soft and dull in appearance. Also avoid bruised, cut or crushed one, as mold will develop fast. 

To prepare – wash, remove stem and pit (stone) if using them in any cooked dish.  A cherry pitter (or stoner) is essential if pitting a lot of cherries.  

Eat fresh and cooked. Poached (or stewed), cherries are delicious over ice cream, with cream, used in salads, cooked in pies, cakes, jellies, jams, preserves, candies, used in ice cream as well as puddings and other desserts. Delicious brandied, and chocolate coated.     

Other Cherries Ideas
  • Dip cherries with stem on in melted chocolate and chill. Yummy with coffee
  • Serve cherries piled high in a silver frosted bowl with cheese, crackers and chocolates.
  • Remember to remove stone(pits) from cherries unless eating fresh. 



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