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Cherries
Cherry orchards are known not only for the delicious fruit they produce, but also for their overall
beauty. As the cherry orchards begin to blossom, they are one of the most beautiful sites in nature.
Recently, medical research is discovering that the pigments that give cherries their beautiful deep
dark red color can also help ease the pain of arthritis. These pigments contain natural dyes called
anthocyanins which lab testing on tart cherries have shown that they give ten times the
anti-inflammatory relief of aspirin, without irritating the stomach. They are also potent
antioxidants.
The United States is the world's biggest producer, consumer, and exporter of cherries. Sweet cherries
(Bing, Lamberts and Ranier varieties) are grown on the West Coast with Washington being the largest
producer. California is next, followed by Oregon. Tart cherries (Early Richmaon, Montmorency and English
Morellos varieties) are grown primarily in Michigan, where the Grand Traverse Bay area provides perfect
conditions: good elevation, dependable rainfall, high humidity, and sandy soil with good drainage. Tart
cherries are also grown commercially in New York, Pennsylvania, Utah, and Wisconsin. The favorite sweet
cherry varieties in the Western United States are the
Bing, Lambert, and Ranier. In the East it's the
Windsor, Schmidt, Victor, Napoleon, and Black Tartarian.
Selection & Storage
A ripe cherry is heavy for its size, meaning it has plenty of juice, and is meatier and sweeter than an
immature cherry. Tart cherries should be firm, plump, and bright scarlet in color. All fresh cherries
should still have their stems attached and be clean and dry. Avoid cherries that are hard, small, and/or
lighter in color because they were probably picked before they were ripe. Also avoid soft, or sticky
fruit with a dull cast and shriveled skin since they are probably overripe.
It is very important to store cherries in the coldest part of your refrigerator, usually near the back.
The cold storage of cherries will help protect the texture and flavor from the effects of warm summer
temperatures. Cherries can decay more in one hour at room temperature than they can in twenty-four hours
at 32°F. The rule of thumb with cherries, as with berries, is not to wash the fruit until you ready to
use it. This will help to preserve the cherries.
If you don't plan to use ripe cherries within six days it is best to freeze them. To freeze cherries,
wash and drain them dry, then spread them evenly over a cookie sheet or flat tray and freeze them.
When frozen solid, transfer the cherries to a plastic bag. They'll keep up to a year this way.
Preparation
While cherry pitting can be tedious, I consider cherry pitters unnecessary unless you're preparing large
quantities for canning or jam. I prefer to simply make a slit, north to south, around the circumference
or the cherry and pull it apart, and then pop out the pit with the tip of a paring knife or your finger.
This method will result in the cherries being both pitted and halved, which is the way most recipes
require them.
Chocolate and cherries are an excellent combination, which is why chocolate-covered cherries have been
around so long. Cherries are also great in pies, preserves and as sweet toppings for ice cream, waffles
and pancakes. However, in my opinion, the best way to enjoy cherries is to pop one in your mouth, chew
around the seed and taste their wonderful juicy flavor. The Bing cherry is the most mouth-watering
cherry and the best one to eat fresh.
Tony's Tip
Don't be put off if Rainer cherries have some skin discoloration in the form of scuffing or
brown spots. That's often a sign of high sugar content.
Tony's Favorite Recipe
Cherry Rice Pudding with Pine Nuts
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Cherry Varieties
Bing cherries are usually very firm with
glossy deep red to black or mahogany skin, a white heart (the area around the pit), and a bit of a
crunch when you bite into them.
Lamberts, are smaller and more tender than
Bings. They are a dark red color, soft to the touch, with a somewhat watery flesh.
Rainier cherries are not related to Royal
Anns (also known as Napoleons.) They are yellow to amber with a pink to red blush. They are more
fragile than Bings or Lamberts and have a very sweet and mild flavor, juicy flesh, and a white heart.
Royal Ann cherries are used in the production
of maraschino cherries, those beautiful bright red and green cherries we use on sundaes and that are
found in Shirley Temples.
Burlat is an early variety, arriving to the
markets in May, and has a very sweet flavor.
Van, Stella, Black Republican, Chinook, Burbank,
Chapman, Garnet, Brooks, Ruby, Tulare, Early Garnet, and Lapins are less commonly known
varieties.
Tart Cherry Varieties
Only a few of the 270 varieties of tart cherries are grown commercially. Tart cherries are classified in
two groups, distinguished from each other by the color of the fruit's juice. Clear-juice tart cherries
are known as Amarelles or Kentish in Britain, and have less acid and a less pronounced sour taste than
the darker varieties. Early Richmond (or Richmond) and the Montmorency are the best known
Amarelles/Kentish varieties.
Montmorency cherries, which originated in the
Montmorency Valley of France, are by far the most cultivated of all tart cherries.
Morellos, or as the French call them,
Griottes, have darker fruit with colored juice.
English Morellos are the most common of the
darker tart cherries
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