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Cherries: spring blossoms, summer fruit

by Diana Serbe

They burst against the gray winter sky, the fragile spray of pink cherry blossoms. Spring is here they announce, and we are so enraptured with the thought of spring that we celebrate their blooms in cherry blossom festivals all over the world. They are the harbingers of the season of renewal, and they are followed by the tender green mists of leaves bursting into life.

As the season extends and the tender greens turn strong and powerful, the fruit emerges and we have the gift of cherries, still on the stem, shiny and lustrous, juicy and delicious.

For the most part, we prefer to eat them as they are, but cherries are more versatile than we realize and can add a sweet/tart zing to salsa or relish, as well as make the proverbial cherry pie. Cherries can be frozen or dried to extend their gift to us throughout the year. Most of the sweet cherries (this includes the bing cherry) produced in the United States come from Washington State, while the tart variety come from Michigan.

 

In cooperation with our friends at the Washington State Fruit Commission and the Cherry Marketing Institute in Michigan, we are happy to give you new ideas to use cherries.

 

History of Cherries

 

Sweet cherries date from prehistoric times in Asia.

Pliny, the Elder (AD 23 - 79), that fine Roman lover of the natural world, tells us that there were no cherry-trees in Italy until 74 B.C, but that in the following 120 years, they crossed the ocean and "spread as far as Britain." Defining the different trees, he mention the Lusitanian cherry, the Macedonian cherry and the Junian cherry. "The Junian cherry has a pleasant taste, but only if eaten under its tree, since it is so tender that it cannot stand being transported." Oh, to taste that Junian cherry while under a tree in Italy.

Despite Pliny's claims of the wide travels of cherries, the lovely fruit waited until the 15th century to become popular in Germany, France and England.

Across the ocean, cherries were in America early enough to develop distinct species by the time the colonists arrived. Today the United States is the largest producer of cherries in the world.

The story of George Washington, unfortunately may notbe true.  The story of George, axe and cherry tree was created by Parson Weems in a book entitled The Life of George Washington; With Curious Anecdotes, Equally Honorable to Himself and Exemplary to His Young Countrymen. Perhaps the story was invented to teach youngsters to not lie. Whether the story's influence has been all-pervasive is questionable, but we hope that cherry trees have been spared.

The modern variety of cherries began when a group of nurserymen made their way across the Oregon Trail in the mid-1800's to discover the perfect climate for growing cherries. The Bing cherry was named after the Manchurian foreman and friend of the first growers.

Cherries are a seasonal fruit, one that has defied proliferation throughout the year.  This makes them more of a treat.  Canned cherries are popular for holiday pies and baked goods. Today we can find dried cherries in most health food stores to enjoy their nutritional benefits the year round.

Freezing Northwest Sweet Cherries

Work with small amounts (3 to 5 pounds) of Northwest fresh sweet cherries to allow for quick handling and freezing. Select firm, ripe Northwest sweet cherries. Rinse and drain cherries thoroughly. Pack according to preferred method and freeze immediately.

Method 1

Whole cherries with stems: Spread cherries with stems intact in a single layer on a baking sheet. Freeze until firm. Pack into freezer-proof containers or plastic freezer bags; remove excess air, cover or fasten tightly and freeze.

Method 2

Dry Sugar Pack: Add 1/3 cup sugar for each pint of pitted or unpitted fresh sweet cherries; toss lightly to coat cherries. Fill freezer containers or bags; shake to pack fruit. Add more cherries to fill containers or bags. Cover tightly and freeze.

 


 

Drying Northwest Fresh Sweet Cherries

Select firm, ripe Northwest fresh sweet cherries.

Wash, cut in half, and remove stems and pits. Place cherries, skin side down, in single layers on dehydrator trays. Dry cherries at 140° F for 6 to 12 hours, being careful not to over-dry; cherries should be leathery and slightly sticky when properly dried.

To store, place in small plastic bags, seal and keep in dark, dry, cool place. Dried cherries are a great substitute for raisins or dried currants in recipes and as a snack.

 

CHERRY RECIPES COLLECTION:


©Diana Serbe

Diana Serbe is a writer and the editor of In Mamas Kitchen. Click to meet her on the about us page.

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