How to cook cherries

Cherry fruits are round with a depression at the stem. They are a fourth to an inch in diameter and have a smooth, thin skin that adheres to the fleshy pulp. The color of the skin, as well as the pulp, can range from yellow to red to near black, depending on the variety. Each fruit has a hard seed at its center.

Family – Rosaceae
Scientific name – Prunus avium

Common name – cherry, sweet cherry

Sour cherries are a good source of vitamin C and vitamin A (carotene)
Contain terpenes, phytochemicals that may help prevent cancer

Cherry varieties

Cherries are categorized as “sweet” or “sour” according to their flavor. Bing and Lambert are popular dark-red, sweet cherries. Rainier and Royal Ann are sweet varieties that are golden with a slight touch of red. Sour cherries are smaller, softer, and more globular, and the bestselling varieties are Early Richmond, Montmorency, and Morello.

Origin and botanical facts

Named after the Turkish town of Cesarus where they were first cultivated, cherries are believed to have originated in northeastern Asia. They were mentioned by Theophratus, a Greek philosopher and naturalist, in the History of Plants, written in 400 B.C. Currently, the United States produces about 90,000 tons of cherries annually, with Washington, Oregon, Idaho, and Utah producing 70 percent of the nation’s crop. Worldwide, Europe is the leading producer.

Cherries are related to other deciduous flowering fruit trees such as the peach. Until recently, cherry trees were difficult to grow in a home garden because of their large spread and height: a cherry tree can reach 40 feet in height. This problem has been eliminated by the development of new self-fertilizing hybrids that reach no more than 6 to 8 feet in height. Cherry trees provide a spectacular display of white or pink blossoms in spring, and some varieties are grown purely for their ornamental value.

Domestically grown cherries are available only from late May through early August. After August, cherries that appear in the market often have been kept in cold storage. In addition, small quantities are imported from Chile and New Zealand during the off-season.

How to cook cherries

When selecting cherries, choose those that are firm, bright, and shiny. Soft or shriveled fruits with darkened stems are a sign of old age or poor storage conditions. After purchase, cherries should be covered and refrigerated if not used immediately, because they tend to absorb odors. Fresh cherries can be stored in the refrigerator for up to 1 week or frozen for up to 1 year.

Sweet cherries are usually eaten fresh. They can be used to top ice cream, yogurt, or pancakes and waffles, or they can be tossed into a fruit salad. Pitted sour cherries are used as a pie filling or made into delicious compotes and jams. Candied cherries are an important ingredient in baked items such as fruitcake and Black Forest cake. Dried cherries are also available for snacks or to be added to desserts or baked goods.