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Choose wisely
In lighter varieties, such as Ranier, look for shiny, firm, and plump fruits with fresh stems and unbroken skin. In red varieties, such as Bing, look for similar characteristics but with a dark burgundy color. Avoid lighter red cherries since they do not ripen after picking. In any variety, stay away from wrinkled skin or white spots.
Cut & clean
Simply wash under cool water and eat—just watch out for the pit! For jams and other dishes that require a lot of cherries, try a mechanical cherry pitter.
Power food
Cherries are an excellent source of vitamin C.
Also indexed as: Bigaroon Cherries, Bing Cherries, Gean Cherries, Lambert Cherries, Montmorency Cherries, Morello Cherries, Napoleon Cherries, Rainier Cherries, Royal Ann Cherries, Tartarian Cherries
Cherries are delicious eaten fresh, and in cobblers, turnovers, pies, and fruitcake. Use them to make jams, compotes, and sorbets, or add to ice cream, yogurt, and puddings. They can be candied, dried, cooked, preserved, or macerated in alcohol. Dry sour cherries make a good addition when cooking hot cereal. Chocolate-covered cherries are a favorite, and candied cherries are prepared for Black Forest cake. Cherries are also used to make kirsch and other liqueurs.
The three types of cherries include sweet (Prunus avium), sour (P. cerasus), and wild (P. avium). Sweet cherries are usually large and heart-shaped. They include the deep-burgundy colored Bing, Lambert, and Tartarian, common in the United States, and the yellow varieties, usually blushed with red, called Royal Ann, Rainier, or Napoleon. Royal Ann cherries are the ones specially processed, dyed red, and sold as maraschino cherries. Other sweet cherry varieties include the Bigaroon and Gean. Sour varieties, favored for use in pies and preserves, include the brilliant red Montmorency and the smaller Morello.
Cherries (with pits, sweet, raw), 1 cup (117g)
Calories: 74
Protein: 1g
Carbohydrate: 19g
Total Fat: 0g
Fiber: 2g
*Excellent source of: Vitamin C (8.19mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
