Red Cherry

Cherry is a fleshy stone fruit, or “drupe”. As a fruit the native range of cherry has been consumed in most of the Europe since prehistoric times. A recorded history of the cultivated cherry can be dated back to as early as 72BC.

The majority of eating cherries are derived from either Prunus avium (the wild chery) or from Prunus cerasus (the sour cherry). They are native to the temperate regions of the Northern Hemisphere, with two species in America, three in Europe, and the remainder in Asia.

Cherry has a very short growing season and the peak season is in the summer. Cherry trees grow to about 40 feet but they are usually maintained at 12 to 15 by pruning. Cherry flowers appear in early spring as a cluster with white petals. The fruits are small slightly heart shaped, in red, black or yellow depending on the variety. The fresh cherries are bright, shiny and firm. The mature ones get soft and dull in appearance. They have smooth waxy thin skin. The fruit has a herd seed in it.

Cherry tastes best consumed fresh from the tree. It can be consumed dried or frozen and is extensively used for making jams, bakery fillings, juices and icecream topping.

Cherry is popularly known as a “super fruit” due to its significant health benefits. Cherry is a rich source of vitamin C which helps improve the immune system. The pigments of Anthocyanins and Bioflavonoids in cherry are excellent antioxidants that have demonstrated potential functions in reducing blood pressure, preventing cancer and heart diseases. Anthocyanins are natural pain relievers while Bioflavonoids inhibit diabetic problems. It contains melatonin – a natural hormone responsible for regulating sleep cycle, which makes it effective for moderating sleep disorders like insomnia. The ingredient is also considered to have the effect of slowing down ageing.