Cherry
Scientific Name: Prunus
Family Name: Rosaceae
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The great many varieties of Cherries of the Rosaceae that are grown today can be divided into three groups, each including the fruits of very different flavors. The first group encompasses at least a thousand forms derived from Prunus avium: their common characteristic is the sweet pulp of the fruit. The less numerous representatives of the second group are thought to have developed from Prunus cerasus. Their pulp has a slightly sour taste. Finally, the third class contains almost a hundred varieties originating from hybridization of the two previous species. so the fruits are morphologically similar to Prunus avium, while their acid taste makes them closer to Prunus cerasus. The geographical distribution of the two species is as follows: Prunus avium (sweet cherry) grows in the wild state in western Asia, in the area between the Caucasus, Iran, and Asia Minor; in Europe between Scandinavia and the Mediterranean, and in North Africa. Prunus avium is thought to have originated in the Caucasus and Asia Minor; later, certainly before the introduction of agriculture, it spread throughout Europe. Evidence of the fruit of this tree, in the form of pits, was found in neolithic ruins in Switzerland and Italy, and in some prehistoric dwellings in Scandinavia. The others species, Prunus cerasus, known as the Morella cherry, from which the sour variety derives, grows as a wild plant in northern Anatolia which is believed to be its place of origin. From this region, like the preceding species, it spread toward the west, and grows in Greece and Italy. More is known about the sweet cherry than about the sour variety. It is certain that this plant was known and cultivated in Egypt about six or seven hundred years before Christ, at the time of the Twenty-sixth Dynasty. And it was also known to the Greeks; both Theophrastus and Athenaeus wrote about it. The Roman world has even more evidence of its uses, as is proved by the many authors, poets, and historians who spoke about Prunus avium. Among them were Varro, Ovid, Pliny and Palladius. The latter mentioned no fewer than ten varieties of this plant, which for those times was quite exceptional. Little is known, however, about the sour cherry, and what information exists is uncertain. Its fruits may be among those painted in the Pompeian frescoes, or it could be the plant mentioned by Virgil in a passage of the second book of the Georgics. It seems certain, however, that Prunus cerasus was then used as stock for grafting. Later, the cherry crossed the ocean landing in America soon after Columbus's discovery, thus increasing the already large number of Euro-Asiatic plants that arrived there during that period. Today the United States, Romania, Germany and Italy have the largest production of cherries. A good number of the many varieties which have been obtained through cultivation appear on the market each year toward the end of spring and the beginning of summer. The profusion of shapes and colors is immense. As has previously been said, there are only two varieties, sweet and sour. Depending on the consistency of the flesh, the sweet cherries are divided into "tender" and "hard," the Heart Cherry, and the White Heart Cherry. The former are of regular size, with deep pink to red skin and flesh tender and watery, attached to the pit (of variable color); yellow to pink to blackish-red. The "hard" cherries are heart-shaped and large, with dark red or yellowish-red skin, and firm flesh. The juice is colorless. The Prunus cerasus is mostly globose in shape, usually dark red, with juicy, rather sour flesh. Some of these variable characteristics determine a further division of this group: the Amarelles with light red skin and flesh, and slightly acid taste; and the Morellas or Grottos, smaller than the previous type, sourer, and either dark or light in color. All the many forms of this fruit reach maturity in a relatively short time, so that it is essential to harvest the product at the right moment, when the color characteristic of the variety is almost at its peak. In the last days they increase considerably in weight and sugar content. Interestingly, in the last two weeks the weight increase is as much as a third of the total weight. Cherries are mostly destined for immediate consumption as fresh fruit, but a fair amount is used in the canning industry and in distilleries for the making of liqueurs and brandies. For preserves, confections and similar products, the sour cherries are preferred, especially when they are not too ripe. Often varying amounts of red currant are added to preserve the color, and also a little apple jam or pectin to obtain the right consistency. For jelly-making some currant and apple juice is added to clear cherry juice and the mixture is boiled until the right consistency is obtained. Cherries are very important in the spirits industry. The most famous products are various cherry brandies; Maraschino of Zara, in Dalmatia, and Kirsch and Ratafia. Kirsch is a characteristic liqueur smelling of bitter almonds. To make, the fruits, freed from the pedicels, are fermented together with the smashed pits. The liquid thus obtained is distilled two or three times to obtain up to 40 - 50% in volume of alcohol. Kirsch is often used in desserts with cherries, and is also excellent with pineapples. One hundred kilograms of cherries yield about 2 1/2 gallons (10 liters) of brandy. There are several ways to prepare Ratafia; one is to soak the ripe cherries with the stones in alcohol for a certain number of days; the liquid is then filtered and a syrup of water and sugar is added. Sometimes a few strawberries, raspberries and black currants are mixed in with the cherries. Maraschino is made by pounding the fruits and crushing the stones. After honey has been added the mixture is left to ferment, before being distilled. Sugar is then added. Cherries are also used to make beverages and syrups; the Amarelles are usually preferred. The nutritional value of cherries is relatively low. However, at least in some varieties, it is perhaps slightly higher than that of other plants with fleshy fruits of the drupe type, as they contain a large amount of sugar, an average of about 10%. [Bianchini, Francesco, Corbetta, Francesco, Pistoia, Marilena, The Complete Book of Fruits and Vegetables, United States Translation: Crown Publishers, New York, 1976; Originally published in Italy as I Frutti della Terra, Arnoldo Mondadori Publisher, Italy, 1973]