Selectingcherries


When selecting cherries handle with care to avoid bruising or other damages. Cherries should appear fresh, firm, well matured and well colored for the variety of the fruit. Choose cherries that are large approximately one inch in diameter or larger.

Storing


Store cherries unwashed and loosely packed in a plastic bag for up to one week. Sort cherries every day and remove damaged or spoiled fruit to protect the rest of the cherries. Freezing cherries is another good way to store cherries and can last up to one year, do this by rinsing and draining cherries. Then pack into freezer proof containers or plastic freezer bags; remove excess air and freeze.

Preparation

Principal uses of cherries are eating out of hand, in salads, cooked in pies, tarts, cakes, jellies, jams, preserves, sauces, pickles and candies. They are used in ice cream, puddings and other desserts, as well as fruit cups. The task of pitting cherries can be done as simple as taking a straw and pressing it through the center of the cherry beginning at the bottom of the cherry. The straw will push out the pit and leave a small tunnel through the cherry. Using cherry pitter is the easiest way to pit a cherry.


Nutrition Information


Cherries (sweet, edible parts)
Nutritional value per 100 g (3.5 oz)

Energy 60 kcal   260 kJ

Carbohydrates    

16 g

- Sugars  13 g

- Dietary fibre  2 g  

Fat

0.2 g

Protein

1.1 g

Vitamin C  7 mg

12%

Iron  0.4 mg

3%