Cherries

Although it is thought that cherries were cultivated in China nearly 4,000 years ago, the first record of cultivated cherries comes from the ancient Greeks. Cherries were introduced to the United States with some of the first colonists in the early 1600s.

Cherries are available from California, Idaho, Oregon and Washington for a short season usually ranging from April through August.

There are several cherry varieties available in mass commercial quantities. Bing cherries are a red to deep red color and are probably the most well-known variety. They have a sweet, rich taste. Lambert cherries have a deep red color and are heart-shaped. They have a sweet, rich flavor. Rainer cherries are gold in color with a red blush. They are very sweet in flavor. Van cherries have a deep red color and a very sweet taste.

 

Cherries are most often used in cold dishes or eaten out of hand. They can be tasty in baked and cooked dishes as well.

Raw preparation

Cherries can be rinsed and eaten as a snack or side dish. They can also be sliced and pitted and used in salads. Add sliced cherries to yogurt or use as a garnish for meat dishes.

To pit a cherry simply remove the stem, slice the cherry in half and remove the pit.

Cooking

Cherries can be used to make sauces and chutneys. They work well as a complement to pork, poultry, fish and beef. Sauces can also be used over pancakes or waffles or on ice cream.

When cooking cherries, add them during one of the last cooking steps so as not to overcook them.

Baking

Cherries are popular as a pie filling. To make fresh cherries into pie filling, combine the pitted cherries with sugar and tapioca or flour for a thickener. Place into pie shell and bake.

Cherries are also a yummy addition to breads or muffins. Simply pit the cherries, slice if necessary and add to batter.

Freezing

Cherries can be frozen whole with their stems attached or pitted and sugared. To freeze whole, place the cherries on a cookie sheet and place in the freezer. When frozen, place in zippered freezer bags or rigid containers. Squeeze out the excess air and return to freezer.

To freeze pitted and sugared, remove stems and pits and add sugar. Freeze in zippered freezer bags or rigid containers, removing excess air.

1 lb. = about 45 cherries with pits
1 lb. (80 cherries) = about 1 1/2 to 2 cups pitted and sliced
1 lb. = 1 1/2 cups of juice

Cherries should be stored in the refrigerator and washed before they are ready to be used.

Cherries can be frozen for later use. Rinse and drain the cherries, pack into freezer-proof containers or plastic freezer bags; remove excess air and freeze. The cherries will keep for up to one year in the freezer.

U.S. Grades
U.S. No. 1
U.S. Commercial

Cherries are a good source of fiber. They are also fat free, saturated fat free, sodium-free and cholesterol-free.

Nutrition Facts Serving Size 1 cup (21 cherries) (140g)

Amount Per Serving

Calories 100   Calories from Fat 0

% Daily Value*

Total Fat 0g   %

Saturated Fat 0g   0%

Trans Fat 0g

Cholesterol 0mg   0%

Sodium 0mg   0%

Total Carbohydrate 26g   9%

Dietary Fiber 1g   4%

Sugars 16g

Protein 1g

Vitamin A 2% *   Vitamin C 15%

Calcium 2% *   Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Northwest Cherry Growers
www.nwcherries.com

• Broadway in New York City moves west at East 10th Street because a cherry tree once stood in the way.
• The cherry is the state fruit of Utah.

• It used to be against the law in Kansas to serve cherry pie with ice cream on it.

 

The Packer’s Produce Availability and Merchandising Guide
www.thepacker.com/theguide/theguide-home.asp
California Cherry Advisory Board
Food Resource
Foodreference.com
www.foodreference.com