Cherry
A drupe with a very short season; it doesn’t ripen any more once picked.
- Season: May, June, July
- Peak season: June
- Botanical family: Rosaceae
History
Native to Asia Minor, the cherry was already eaten in the Stone Age. Tradition says the Roman general Lucullus brought the cherry tree to Rome in the 1st century BC. Much loved in the Middle Ages, it was celebrated with many festivals and fairs.
Origin and growing regions
Cherry trees grow in regions with mild springs:
- Provence (Vaucluse)
- Auvergne-Rhône-Alpes
- Occitanie (Céret)
- Alsace
Céret, in the Pyrenees, traditionally ships France’s very first cherries.
Benefits
Cherries are only around for a few weeks:
- Anthocyanins: These red pigments are antioxidants.
- Potassium: Present in good amounts.
- Gentle energy: About 56 kcal per 100 g.
- Fibre: Good for digestion.
Varieties
- Burlat: Early, large, dark red.
- Bigarreau Napoléon: Yellow and red, crunchy flesh.
- Summit: Very big, firm flesh.
- Morello: Sour, for clafoutis and jams.
- Montmorency: Sour, ideal for preserving.
Zero waste
- Storing: In the fridge, with stalks, unwashed: 3 to 5 days.
- Freezing: Stoned, spread out: up to 12 months.
- Nothing goes to waste: Cherry stalks can be dried for herbal tea. Overripe fruit goes into a clafoutis or compote.