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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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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.