/ 175 g natural cherries
Cherries are rich in vitamin C, potassium, and antioxidants including anthocyanins and quercetin. They also contain melatonin and have been studied for anti-inflammatory properties.
About
Cherries are the fruit of trees in the genus Prunus, belonging to the Rosaceae family, with origins in regions around the Caspian and Black Seas. The fruit consists of a thin, glossy skin ranging from deep red to black (sweet cherries) or bright red (sour cherries), enclosing pale to golden flesh surrounding a single hard pit. Sweet cherries (Prunus avium) have a crisp texture and sugar-forward flavor with subtle floral notes, while sour or tart cherries (Prunus cerasus) possess higher acidity and more pronounced tannic qualities. Key cultivars include Bing, Rainier, and Sweetheart for sweet varieties, and Morello and Montmorency for sour types.
Culinary Uses
Sweet cherries are enjoyed fresh as a table fruit, while sour cherries are predominantly used in cooking due to their higher acidity and lower natural sugar content. Sour cherries appear in preserves, compotes, sauces, and pastries across European and American traditions; Montmorency cherries are particularly valued for pie filling. Sweet cherries complement both sweet and savory applications, appearing in desserts, salads, and as garnishes. Fresh cherries pair well with duck, pork, and game meats. The pits must be removed before consumption in most preparations, either with a pitter or by halving the fruit carefully.