CHERRY
THE ORIGINS OF CHERRY
Winner in 73 BC of Mithridate VI, Lucullus is the first to have brought back to Italy “the red pearl”, the Minor Asian cherry in Italy.
In France, since the Middle Age, cherries have been on the menus, raw or cooked in wine, and are served as a dessert. This delicate and sweet fruit was widely appreciated, but also its wood, with a delicate and finesse texture. From its triumphant appearance in the Middle Age, cherries have made their way into France, particularly in the 17th century with “the famous the princes of Montmorency large orchards”.
THE VARIETIES OF CHERRIES
A handful of cherries weighs 100 grams on average. According to the variety, its skin is red (more or less dark), black or orange yellow. Its flesh is sweet (90% of French production) or sour.
HOW TO CHOOSE CHERRY
The cherry season is short: from May, for the earliest varieties, to the end of July, for the latest varieties.
HOW TO STORE AND COOK
CHERRY
Cherries are often eaten as they are or cooked for dessert: pies, clafoutis, jam, fruit salads, etc. But you can also prepare them as a garnish or in sauce with duck, game, pork and veal. You can also integrate them into raw vegetables or salads.
CHERRY’S HEALTH PROPERTIES
Cherries are a little sweeter and more caloric than other red fruits. However, they contain many vitamins (B and C) and minerals.
