Cherries

Cherries are fruits of trees in the genus Prunus, with the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus) being the two most widely cultivated types. They are small stone fruits (drupes) with a single hard seed and thin, edible skin that can range in color from bright red to deep purple or black. Sweet cherries are typically eaten fresh, while sour cherries are favored for cooking and baking due to their higher acidity.

Cherries originated in Europe and western Asia and are now grown in temperate regions worldwide. They require a period of winter chill to produce fruit, and many cultivars need cross-pollination from another cherry variety, though some are self-fertile. Trees blossom in spring, and fruit typically ripens in late spring to summer. Commercial production faces pests such as cherry fruit fly and diseases like brown rot and cherry leaf spot, requiring careful orchard management.

Uses extend from fresh consumption to processing. Fresh cherries are a popular snack, and both fresh and processed cherries appear in desserts, jams, pies, juices, and sauces. Tart varieties are especially valued for baking, while sweet varieties are prized for eating out of hand.

Nutritionally, cherries provide carbohydrates, dietary fiber, and small amounts of vitamins C and A, potassium, and various antioxidants, including anthocyanins. These compounds contribute to the fruit’s characteristic color and are associated with potential health benefits.

Storage and handling: refrigerate ripe cherries and consume them promptly; keep them dry and unbruised, ideally with stems attached to maintain quality.