About the Product

Three types of cherries are mainly grown for their fruit: sweet cherries, sour cherries, and, grown to a much smaller extent, the dukes, which are crosses of sweet and sour cherries. Sweet cherry trees are large and rather upright, attaining heights up to 11 metres (36 feet). The fruit is a fleshy drupe (stone fruit) that is generally heart-shaped to nearly globular, about 2 cm (1 inch) in diameter, and varies in colour from yellow through red to nearly black.

India produces roughly 13,400 tonnes of the fruit, which accounts for a mere .6 of one percent of the world’s output. India’s cherries—particularly golden red varieties—are tart and sour with only a hint of sweetness. Deep red cherries have a milder, less acidic taste than their yellow counterparts. Cherry’s ratio of sour to sweet varies between cultivars. Taste is also affected by rainfall and humidity. Cherry’s flesh is juicy and pungent, with the texture resembling a grape’s. In the North, cherries appear in shops of all sizes during the late fall and early winter months, and again during mid-May.

Health Benefits  

Cherries provide countless health benefits, in part because of their high antioxidants and flavonoids. The antioxidants in cherries fight free radicals, and thereby reduce the risk of cancer, slow signs of ageing and ward off heart disease. Externally applied, cherries moistens, tightens and smoothens the skin. The high potassium and low sodium in cherries work to stabilize blood pressure. The anthocyanins inhibit LDL cholesterol oxidation, which prevents heart problems and strengthens capillaries. cherries have the potential to protect the body from cancer cell growth of the colon and stomach.

Cherries have the same efficacy at inhibiting certain enzymes as ibuprofen and other anti-inflammatory drugs. The blood of the cherry-consuming mice was also less inclined to develop heart disease, diabetes and high cholesterol. Cherries help diabetic patients control blood glucose levels. -The anthocyanins inhibit LDL cholesterol oxidation, which prevents heart problems and strengthens capillaries.

Storage and Uses

Cherries spoil quickly in heat and humidity. Store the fruits in the refrigerator’s crisper, where they’ll keep for a week. Because cherries are delicate and bruise easily, loosely pack the fruits in no more than two or three layers. Do not remove the stems, as this will encourage mold and spoilage, and only wash cherries directly before consumption.

You can make cherry jam or pickled cherries to preserve them, of course. But another way to keep cherries around is to turn them into candy—dip them in a hot sugar syrup and let that hardy to make a sweet summer treat. To make cherry juice, simmer the de-pitted fruits in a shallow pan with water and sugar. Cherries are a lovely addition to biryanis, Middle Eastern couscous, and even stuffed mushroom or stuffed pumpkin meals. Use cherries as the base of beverages such as cherry limeade and cherry sparking soda. Or make a cherry martini as a delectable upscale drink.Fresh cherries make a bright, lovely base for tarts and pies. Add dried cherries to muffins and sweet breads: they work well as a raisin or cranberry substitute.

Nutritious Value 

The nutritional value of cherries per 100g of edible fruit is 63kcal

• 16g carb (12% RDI)
• 2.1g Fiber (8% RDI)
• 0% RDI of fat
• 2% RDI of omega 3-fatty acids
• 1.16 protein (2% RDI)
• 2% RDI Thiamine/B1
• 3% RDI Riboflavin/B2
• 4% RDI Pantothenic Acid/B5
• 4% RDI B6/Pyridoxine
• 7 mg Vitamin C (9% RDI)
• 2.1ug of Vitamin K (2% RDI)
• 13mg of Calcium (1% RDI)
• .1mg of Copper (7% RDI)
• .4mg of Iron (2% RDI)
• 11mg of Magnesium (4% RDI)
• .1mg of Manganese (4% RDI)
• 21mg of Phosphorous (3% RDI)
• 222mg of Potassium (5% RDI)

Other Product Info
Country of origin: India
Best if consumed within 3 days of delivery.

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