Did you know that cherries were once prescribed for epilepsy in ancient Greece? They are also believed to have powerful pain relief benefits for runners and other athletes. That’s because cherries contain anthocyanins 1 and 2 which researchers believe can have a significant impact on relieving muscle and joint soreness more quickly.

A member of the rose family they were known in Roman times, but now are special favourites with the French who each consume an average of 2.5kg every year. Turkey is the world’s top cherry-producing country, harvesting around 400,000 metric tonnes annually.

Although cherries are only in season for a very short time in early summer, it is good to make use of them while they are available. Store them unwashed in the refrigerator to prevent spoiling, but use them promptly.

Crystallised or glace cherries are extremely high in sugar and lack the juicy delicious flavour of fresh cherries which may be frozen whole in a single layer on trays then bagged for later use. In kitchenware shops you can often find cherry pitters that will pop out the hard small stones, although the fruit may be lightly stewed whole. The fresh fruit is a very good source of vitamin C and has a respectable amount of iron as well.

* Diet Data: Carbohydrate, vitamin C, iron, 220kJ per 100g.

* Shopping Tips: Early summer.

* Storage: Refrigerate unwashed for up to 3 days.

AUSTRALIAN CHERRIES CONSUMER TIPS & TRICKS (from Australian Cherries)

What to look for when purchasing:

Cherries are picked fresh from the tree and do not continue to ripen once they have been picked. Make sure you choose plump glossy cherries with relatively smooth, unblemished skin. Also look for bright green stems that are in good condition.

How to store:

Keeping your cherries cool and dry is the secret to preserving the freshness, quality and shelf life of the fruit. The optimum storage temperature for cherries is 0-4 degrees, so store your cherries the fridge in a snap lock bag or air-tight container.

Only rinse cherries when you are ready to eat them, as they can absorb the water and soften.

Reasons for varying price range:

The prices for cherries vary according to the time of the season, the size of the fruit and of course, the quality of the fruit. Cherries will be in peak supply around Christmas time and in January. Issues of supply and demand depending on weather events can also affect the price range, and to some extent the variety of the cherry may contribute to the varying price range consumers will see in their supermarkets and grocers.

Where to buy delicious cherries:

You can buy cherries in all quality supermarkets and independent fruiterers from late October/early November through to February next year. If you are out in cherry growing regions in NSW, Victoria, Tasmania, South Australia and even Western Australia, you can often also visit a cherry farm and buy direct, whether through an honesty system or from a shop or cafe on the property. In some cases, you can also pick your own! 

AUSTRALIAN CHERRIES FACT SHEET

 Cherries are a small, plump stone fruit and a member of the Rosacea (rose) family that also includes almonds, peaches, apricots and plums. Cherry pits have been found in Stone Age caves. The Romans discovered the fruit around 70BC in Asia Minor, the gateway between Europe and Asia now called Turkey, and introduced cherries to Britain in the first century AD.

Early settlers took cherries to America by ship in the 1600s. Cherries have been cultivated in southern Australia since the late 19th Century when they were introduced to the New South Wales town of Young, now known as the cherry capital of Australia and host of the world-famous National Cherry Festival. The annual world production of cherries tops two million tonnes. Turkey is the most prolific cherry growing nation producing almost 25 percent more than its nearest rival, the United States. Iran, Italy and Russia round out the top five cherry suppliers.

Australian Cherry Industry

Australia produces an average of 12,000 tonnes of cherries annually, worth around $120 million, and is aiming for an average of 15,000 tonnes by 2015. The industry is spread over six states with around 2,845 hectares under production and 485 grower enterprises currently operating.

In New South Wales, Young is a key production area as well as Orange and Bathurst. Other significant areas include the Dandenong Ranges and Goulburn Valley near Melbourne, the Adelaide Hills and the Riverland area of South Australia, the Huon Valley and Derwent Valley in Tasmania, and the elevated southwest region of Western Australia.

Around 80 percent of Australian-produced cherries are consumed domestically. The remaining 20 percent are exported worldwide, with shipments expected to grow as production blossoms.

Varieties and Season

Australian cherries are available from early November to late February but different varieties are harvested at different times, so what you see in the shops in November will be different to what you see in January. There are two main cherry species:

Sweet cherries (Prunus avium L.) are often sold as just generic fresh cherries. Sour cherries (Prunus cerasus L.) are mostly used in processed products such as freezing, canning and juices or typically preserved and used in cooking or for making cherry brandy.

Today there are over 50 varieties grown and many more are being developed in Australia. Specific varieties available in Australia such as the Merchant, Ron Seedling, Bing, Lapin, Sweetheart and Sweet Georgia, vary in colour from light to deep red and almost black. The rarer Rainier ‘white’ cherry, another sweet variety, has a beautiful, creamy yellow skin with a red blush. Sour cherries are more commonly grown in Europe but some plantations exist in Victoria and Tasmania. The most well known sour cherry is the Morello.

Health & Nutrition

Researchers continue to explore the existence of ‘superfruits’ – a unique group of nutrient-rich fruits that contain natural compounds shown to have potential disease-fighting properties. Few fruits fall into the category of the ‘superfruit’ but the cherry should be considered one of them. Emerging studies suggest phytonutrients found in cherries may have the ability to reduce the risk of heart disease, diabetes, and even alleviate gout and arthritis pain.

Cherries are a power-packed food loaded with anthocyanins – the antioxidants responsible for their deep red colour – and other flavonoid antioxidants such as quercetin and kaempferol. Free radicals are believed to be a major contributing factor in the production of fine lines and wrinkles by destroying the collagen and elastin network which keeps our skin supple and firm. Eating foods rich in antioxidants, such as cherries, may help reduce and neutralise free radicals and slow the signs of skin ageing.

Cherries provide a good source of Vitamin C and a source of potassium and fibre. Cherries are a guilt-free indulgence with only 250 kilojoules (60 calories) per 100 grams, no fat or cholesterol. A study published in the American Journal of Clinical Nutrition found that sour cherries ranked 14 in the top 50 foods for highest antioxidant content per serve – and are among well-known ‘superfoods’ such as red wine, berries and dark chocolate.1 Data from the USDA Human Nutrition Research Centre on Ageing at Tufts University confirmed sour cherries contained similar or higher amounts of antioxidants compared to blueberries, blackberries, strawberries and raspberries. 

More information...