Summer - Cherry

 

How to select for best flavor:

The best way to tell if sweet cherries are good is by their firmness to the touch. Another way is by looking at the stems, which should be green. Dark-colored stems mean that the cherries have been sitting around too long. The fruit should be plump, shiny and well-colored. Avoid split cherries. This means that they are overripe. Napoleon or Royal Ann cherries will be yellow with a deep red blush. Most other cherries, such as Bing cherries, should be dark red in color. Sour cherries are usually not available fresh. You only find them canned as pie filling or preserves.

 

Peak of the season:

Sour cherries are in season from June through August. The sweet varieties are available from late April through August. The largest selection and best price should be available in June. Most sweet cherries come from California, Washington, Oregon or Idaho.

 

Nutritional value:

Cherries are another fruit eaten for pleasure, although they provide vitamins A and C, as well as some calcium and potassium. Cherries are an excellent source of iron, copper and manganese. Ten cherries provide about 50 calories and very small amounts of fat and sodium.

 

General information:

Cherries are among the oldest known fruits. Cherry pits have been found in Stone Age caves in Europe and in prehistoric cliff dwellings in North America.

 

Cherries are highly perishable and should be eaten right away. They are so tempting that this is rarely a problem. If you can’t eat them all the same day, they should be packed loosely and refrigerated.