Summertime is cherry time! That means eating cherries in the fresh air in the sunshine. While the blossoming cherry trees are still enchanting with their sight in April and May, the ripe, juicy vitamin bombs can be bought everywhere during the cherry harvest season between June and August. Delicious cherry recipes are very popular. Whether as jam, compote, juice, schnapps, in cakes, refined with sugar, cooked into waffles or simply raw and fresh from the tree - cherries not only taste deliciously sweet, but are also healthy, low in fat and full of vitamins.
Calories and nutrients
The cherry contains numerous minerals such as potassium, calcium, magnesium, phosphorus and iron. It also contains vitamins B1, B2, B6 and vitamin C. Cherries also serve as a source of the vitamin folic acid. This vitamin is particularly important for pregnant women and is essential for cell division and blood formation. The dye responsible for the reddish-purple color of the cherry is said to have an anti-inflammatory effect. The healthy fruit also contains the trace element zinc. Cherries also provide secondary plant substances that strengthen the immune system.
Origin of the cherry
The wild cherry already existed in the Neolithic period in Asia and the temperate climate zones of Europe. The form of cultivated cherry we know today was originally native to the area around the Black Sea. The Roman general Lucullus took part in 74 BC. In the 4th century BC, some plants were brought to Italy from the port city of Kerasos, which is now called Giresun and is located in Turkey. From there the cherry spread to Northern Europe. The word “cherry” also goes back to the city of Kerasos. In many European languages there is a reference to the word “kerasos” in the expressions for cherry. Today the cherry is grown in all temperate climate zones of the world.
Botany
The cherry belongs to the rose family. It is a stone fruit. Only since the end of the 18th century has a distinction been made between sweet and sour cherries. Sweet cherries are divided into heart cherries and cartilaginous cherries. The variety we buy in the supermarket is the cartilaginous cherry. It is particularly crunchy and has firm flesh, which is why it is easy to transport. The flesh of the heart cherry is softer. When it comes to sour cherries, a distinction is made between sour cherries and amarelles. Sour cherries are dark, have soft flesh and their juice is colored. Amarelles, on the other hand, are yellow or colorful. Sweet cherries are dark red to black, the plump, round fruits hang on long, thin stems.
