History
People have been enjoying the sweet, tart flavor of the red cherry for centuries. If we could travel back in time, we would see that cherries were served as part of large feasts for Roman conquerors, Chinese noblemen, and Greek citizens. Cherries were brought to America in the early 1600's, when some of the first settlers set foot on American soil. French settlers from Normandy brought cherry pits along with them and planted them along the Great Lakes and the St. Lawrence River. Peter Dougherty, a Presbyterian missionary from Michigan, was the first to begin large-scale cherry production in 1852. He began by planting many trees near Traverse City, Michigan. Shortly thereafter, other farmers began following suit, making cherry production in the state of Michigan a booming industry. Today, Michigan still remains the number one cherry producer, growing approximately 75% of the nation's cherries.
Adapted from: The National Cherry Festival
Cherry Availability / Selection / Storage
Cherries are a summer fruit, available from the months of June to August. Be sure to select cherries that are plump and reddish brown in color because they will be the most flavorful. Cherries can be stored for up to two weeks at a temperature of 32 degrees.
Nutrition
Research has shown that cherries are rich in antioxidants and flavonoids, which help protect against cancer, heart disease, arthritis, and possibly even gout and headaches. Cherries are rich in potassium, which helps regulate blood pressure. They contain significant amounts of vitamin A, which is required for night vision, immune function, and helps keep skin healthy.
Nutrient Analysis of one 1/2 cup fresh, tart cherries: calories: 39, fat: <1g, cholesterol: 0, protein: 1g, carbohydrate: 9g, potassium: 134mg, vitamin A: 994 IU, vitamin C: 8mg, fiber: 1g