Cherry 101: Learn the basics about this favorite fruit
Choose wisely
In lighter varieties, such as Ranier, look for shiny, firm, and plump fruits with fresh stems
and unbroken skin. In red varieties, such as Bing, look for similar characteristics but with a
dark burgundy color. Avoid lighter red cherries since they do not ripen after picking. In any
variety, stay away from wrinkled skin or white spots.
Cut & clean
Simply wash under cool water and eat—just watch out for the pit! For jams and other
dishes that require a lot of cherries, try a mechanical cherry pitter.
Power food
Cherries are an excellent source of vitamin C.
Also indexed as: Bigaroon Cherries, Bing Cherries, Gean
Cherries, Lambert Cherries, Montmorency Cherries, Morello Cherries, Napoleon Cherries, Rainier
Cherries, Royal Ann Cherries, Tartarian Cherries
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.
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.
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.
Nutrition Highlights
Cherries (with pits, sweet, raw), 1 cup
(117g)
Calories: 74
Protein: 1g
Carbohydrate: 19g
Total Fat: 0g
Fiber: 2g
*Excellent source of: Vitamin C (8.19mg)
*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.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–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.
Information expires June 2009.
