Cherry

A cherry tree begins producing fruit at four years of age. It will then produce 30-50 quarts of cherries per year.

Background

Cherries are part of the Rosaceae botanical family.
Cherries are considered stone fruits as they contain a stone enclosed by fruit with flesh. Other stone fruits in the Rosaceae family include almonds, apricots, nectarines, peaches, and plums.
Cherries fall into two categories — sweet cherries or sour cherries.
Bing and Rainier are the two main varieties of sweet cherries found in grocery stores.
Sour or tart cherries can be found frozen, canned, or juiced at your local grocer and are typically used in baked good recipes.

Cherries are a good source of vitamin C, fiber, and copper.
- Vitamin C is an antioxidant which supports wound healing, immune function, and the formation of collagen and connective tissue.
- Fiber helps to maintain bowel health by normalizing bowel movements. It can also help lower cholesterol levels and aid in controlling blood sugar levels.
- Copper is also an antioxidant which aids in bone formation, energy production, iron metabolism, nervous system function, and collagen and connective tissue formation.

Purchase cherries at your grocer or local farmers market during the summer months.
Choose cherries that are plump with bright green stems. Avoid those that are soft, wrinkled, or bruised.
Remove the stems and wash immediately before use. Remove the pit prior to consuming.
Store cherries in the refrigerator in an uncovered container. Cherries should stay good for up to a week. Do not wash cherries prior to storing in the refrigerator.
Eat sweet cherries fresh, add to fruit salads, smoothies, salsas, or use in recipes to make your favorite deserts.
Sour cherries are typically not found fresh at grocery stores. They can be used in your favorite baking recipes.