/ 1 kg cherries
Cherries are rich in antioxidants, particularly anthocyanins and melatonin, and provide good amounts of vitamin C and dietary fiber. They contain natural compounds with anti-inflammatory properties.
About
Cherries are the fruit of trees belonging to the genus Prunus, native to regions spanning from the Caspian Sea to the Black Sea and across temperate Asia. These small, round to heart-shaped drupes are characterized by a thin skin that ranges from deep red to nearly black (in dark varieties) or bright red to pale yellow (in light varieties), with flesh that is juicy, tender, and slightly tart to sweet depending on the cultivar. The two primary classifications are sweet cherries (Prunus avium), which are typically eaten fresh and feature higher sugar content and darker coloring, and sour or tart cherries (Prunus cerasus), which are smaller, more acidic, and predominantly used for cooking, preserving, and beverages. Flavor profiles vary from intensely sweet with subtle almond notes in premium sweet cultivars to distinctly tart with complex berry undertones in sour varieties.
Culinary Uses
Sweet cherries are primarily consumed fresh as dessert fruit, though they may be incorporated into salads, compotes, and pastries. Sour cherries are the foundation of numerous traditional preparations: cherry preserves, jams, and liqueurs; they are essential in Central European and Scandinavian desserts such as clafoutis, cherry pie, and strudel. Both varieties are used in glazes for poultry and game, in reduction sauces for duck and pork, and as garnishes for cocktails. Cherry juice, both fresh and fermented, serves as a beverage and ingredient in cooking. The pits are occasionally cracked to release aromatic kernels for flavoring liqueurs and compotes.