Also indexed as: Bigaroon Cherries, Bing Cherries, Gean
Cherries, Lambert Cherries, Montmorency Cherries, Morello Cherries, Napoleon Cherries, Rainier
Cherries, Royal Ann Cherries, Tartarian Cherries
Preparation, uses, and tips
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
Total Fat: 1.12g
*Excellent source of: Vitamin C (8.2mg)
*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