ciliegia

Ciliegia refers to the fruit of cherry trees in the genus Prunus, particularly the species Prunus avium (sweet cherry) and Prunus cerasus (sour cherry). In Italian, ciliegia denotes the edible fruit as well as the tree that bears it. The fruit is a drupe, with a thin skin encasing juicy flesh and a hard pit.

Biology and cultivation: Cherry trees are deciduous and bloom in spring with showy flowers. They require a period of winter chill and a temperate climate. Most cultivars rely on insect pollination, though some self-fertile varieties exist. Fruits vary in size and color from bright red to deep purple, yellow, or bi-color. Harvest occurs in late spring to mid-summer, depending on cultivar and hemisphere. Global production centers include Turkey, the United States, and several European countries, with Italy among the notable producers.

Uses and varieties: Ciliegie are eaten fresh or used in desserts, jams, juices, and baked goods. They are also processed into dried cherries, cherry pie fillings, and liqueurs. Sour cherries, such as the amarena cultivar, are prized for pastries and cordials. Regional Italian cultivars, including Vignola-type cherries, are celebrated for specific flavor profiles and culinary uses.

Nutrition and safety: Cherries provide fiber, potassium, vitamin C, and polyphenols such as anthocyanins. They are relatively low in calories, with about 50 calories per 100 grams. They can contribute to a balanced diet and may have anti-inflammatory properties. Pits and seeds contain amygdalin, which can release small amounts of cyanide if crushed; they should not be eaten.