Cherries can be sweet or sour, making them a very versatile fruit for cooking, baking, or eating fresh.
Sweet cherries have a high sugar content and low acidity, so they are best when eaten fresh. They tend to be light yellow to dark red, with soft flesh. Lighter cherries tend to have a milder sweetness than black cherries.
Sour cherries have a lower sugar content than sweet, and are best used in desserts, jams, jellies, and sauces, or can be dried. Due to their natural acidity, they are not often eaten fresh. They tend to be a brilliant red in colour.
Sweet cherries are a source of vitamin C, antioxidants, and even melatonin!
Avoid any containers with crushed cherries, the juice can spoil the other fruit around them.
Keep them dry.
To freeze cherries, remove the pit, and pack in dry sugar (1:4 ratio sugar to cherries).
Remove the stalks, and if using a large number, use a cherry stoner to pit them.
|June and July|
Nutrition per 10 sweet cherries (68 g):
|Total Sugar||9 g|
|Total Dietary Fibre||1.4 g|
|Vitamin C||5 mg|
Provided by Health Canada