In 1190, the word “cherry” first entered in the language. It is derived from the Latin cerasus (cherry tree), which was derived from the Greek kerasos. It should be noted that the term “cherry” is occasionally used to refer to fruits that do not belong to the species Prunus: acerola from Santo Domingo or the Antilles, lychee from China, Cayenne or square cherry (Eugenia), and ground cherry (alkékenge).
Cherries had an important part in human diet even before agriculture. It appears that our Neolithic forefathers manufactured cherry wine before grapes.
The two primary cultivated species, sour cherry and bird cherry, are native to Asia Minor, more notably the Caspian and Black Sea areas.
There are two primary species.
Only two types of cherry trees are widely cultivated: Prunus avium, which produces sweet-tasting fruits that are primarily consumed fresh, and Prunus cerasus, whose tangy cherries are primarily utilized in the creation of jams, jellies, pies, and other desserts.
Who would have brought the cherry tree to Europe, the Greeks or the Romans? This was the topic of a raging argument at the dawn of our period, and it still is in certain parts. According to the Romans, it was General Lucullus' army that transported cherry trees from Asia Minor following a notable battle in the first century BC. The plant was called after the city of Cerasus since the battle took place there, and it signified the Roman warriors' bravery. The Greeks, on the other hand, did not see it that way, citing as proof a document written by a Greek author 300 years before Lucullus that has a precise description of the cherry.
In any case, it was the Romans who spread the cherry tree across the Empire, as its fruit was a staple of legionary diets. It was particularly popular in France, England, and Germany during the Middle Ages. It will be introduced in North America from the commencement of colonialism. It is now grown in many Western and Eastern European nations, as well as Turkey, Iran, Japan, Argentina, Chile, Australia, the United States, and Canada.
Sour cherries have traditionally been used in sugared pies and preserves due to their taste. However, it was recently discovered to be exceptionally high in antioxidants, resulting in a surge in demand for juice and juice concentrate from consumers. Supermarkets, specialized stores, and health food stores now carry them. The antioxidant content of the sweet cherry is 5 times lower.

The cherry tree's fruit, Prunus avium or Prunus cerasus, belongs to the Rosaceae family. The cherry, like the olive and the apricot, is a drupe, or fleshy stone fruit.
Cherry tree cultivation is generally simple up to a thousand meters in altitude. This fruit tree grows well in common soils that are low in clay. It blooms in the spring and harvests cherries in the early summer.
The nutritional value of an 8-gram cherry is as follows:
0.17 g of dietary fiber; 0.09 g of protein; 0.02 g of fats; 1.3 g of carbs; 5 calories
Cherries, like many other fruits, are exceptionally high in vitamins.
Cherry, on the other hand, is the non-organic fruit most polluted with pesticide residues, accounting for 89 percent of the samples examined (source: NGO Générations futures in a new research released on June 6, 2019).
The cherry is especially characterized by a high carbohydrate intake (glucose and fructose) which gives it a high caloric value of 55.7 Cal / 100 g.
It is well supplied with vitamin C, beta-carotene, fiber and potassium.
Cherry is the most delicious red fruit. Its primary advantage is that it is high in antioxidant vitamins.
The cherry is a high-energy food, with an average carbohydrate content of 12 to 15%.
It contains high levels of provitamin A and vitamin C, both of which have anti-oxidant qualities. A 125g serving of cherries contains 20-30% of the daily necessary amount of vitamin C and 25% of the daily recommended amount of provitamin A.
It also contains minerals such as copper, iron, and potassium, as well as a variety of antioxidant phenolic compounds such as anthocyanins and hydroxycinnamic acids.
Cherry also includes fibers (cellulose, hemicelluloses, and pectins) that help with intestinal transit.
Cherries' nutritional and caloric values per 100 g

Cherries are available on the market as early as May. However, July is still the ideal month to eat this fruit.
Every day, the National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits or vegetables. One serving is around the size of a huge bunch of cherries.
Several studies have found that eating a lot of vegetables and fruits, especially cherry, lowers the risk of heart disease, some malignancies, and other chronic diseases. Their vitamins, minerals, antioxidant substances, and fibre would all serve an important protective function.
Cherry also has a lot of active compounds like:
Sorbitol has a modest laxative effect because it stimulates digestion. It aids in the improvement of intestinal transit.
Potassium salts, which work as true cleaners by promoting waste and water removal. They do, in fact, improve the function of some emunctory organs like the liver and kidneys.
Flavonoids, particularly anthocyanins, are recognized for their antioxidant properties, assisting the body in the battle against oxidative stress, or free radicals. As a result, anthocyanins help to protect cells, arteries, connective tissues, and joint tissues.
Phenolic chemicals, the majority of which are hydroxycinnamic acids: they have been shown to have an impact on cancer cells.
The cherry is an ally since it aids in the clearance of poisons found in the blood. It is also used to treat dry or irritated skin.
Do you know that the cherry is now being studied scientifically? It might have a positive impact on:
Colon cancer; high LDL (bad cholesterol); cardiovascular disease; and sleeplessness
Every summer, treat yourself to this delightfully juicy tiny fruit. Enjoy the cherry simple, in clafoutis, marmalade, smoothies, and in any other form you can think of. You will take full use of its numerous advantages.
Cherry pulp and peduncle are commonly employed in herbal medicine in a variety of forms, including infusion, ampoule, pill, and stew.
The cherry has no interactions with the therapeutic plants used in herbal medicine. There are no contraindications for adult customers, either.
Cherry stems, on the other hand, should never be ingested by youngsters in any form. In case of uncertainty, do not hesitate to see a doctor or a pharmacist.
Cherry stems are used as a diuretic in a decoction. Because cherry stems have laxative properties, do not exceed the amounts prescribed by your healthcare practitioner. They might cause diarrhea if consumed in large quantities.

In vitro, tart cherry anthocyanins have antioxidant and anti-inflammatory properties. They are the fruit's primary phenolic components. They, like many of these plant-based substances, have the capacity to neutralize free radicals in the body and so prevent the onset of multiple illnesses, including cancer, cardiovascular disease, and various chronic diseases. The painkiller and muscular healing properties of the cherry are mostly derived from them.
Researchers discovered that when administered to rats in the midst of inflammation, they lowered pain sensitivity as well as edema. Furthermore, anthocyanins are known to protect nerve cells from oxidative stress damage.
Melatonin, a chemical recognized for its antioxidant properties, has been detected in high concentrations in two types of tart cherries (Montmorency and Balaton). Consuming enough melatonin-containing plants may thus give protection against free radical damage. Melatonin, as a sleep regulator, may also aid in the treatment of insomnia.
Vitamins and trace elements are included in this food.
The tart cherry is high in vitamin A. The sweet cherry is a good source of iron.
Sweet and tart cherries are high in vitamin C, copper, and manganese.

There are about 600 different types of cherry in the globe. Burlat and Bigarreau are the most common on our booths.
The skin of fresh cherries should be smooth and lustrous. Hard, black fruit should be avoided. The skin tone can range from bright red to dark red, with some having yellow skin. Choose fruits with their stems if possible.
Refrigerate for no more than a week in the vegetable drawer, keeping them away from strong-smelling items. Take them out 30 minutes before serving and wash them right before serving to avoid harm.
In the freezer: pitted or not, they must be well dried after washing and placed on a baking sheet in the freezer. They are then placed in a freezer bag and sealed.

**Fresh fruit may be added to morning cereal or served as a snack with cottage cheese, pineapple chunks, and almonds;
**Juice, concentrate, fresh or canned fruit all make fantastic smoothies. Blend in a blender with yogurt, tofu, or soy milk. Variations include adding other fruits (such as a banana), orange juice, and ice;
**serve on a bed of greens with slices of kiwi, apple, and pear.
**Desserts. Garnish with pistachios or roasted almonds. Tarts, cakes, muffins, pancakes, waffles, soufflés, ice creams, sorbets, and chocolate fondue are just a few of the delectable ways to dress up the cherry.The most basic is undoubtedly the clafoutis, which consists of putting a dough comprised of flour, eggs, milk, and sugar over a cherry basis and baking it.
**In savory meals, cherries pair well with thyme. They can be mixed into the cooking fluids of a roast;
**Make a sauce to accompany the fish by combining mango and cherry pieces, balsamic vinegar, chopped basil, mint, or coriander leaves;
**Cold cherry soup is a Northern European and English custom. There are several varieties, the most basic of which consists of pitted sour cherries boiled in water with lemon zest, cinnamon, and sugar (you can omit the sugar or replace it with honey). Cook for ten minutes, then thicken with a little flour, stir in the sour cream and cherry juice, bring to a boil, then remove from the heat. Allow to cool before placing in the refrigerator and serving chilled on a hot summer evening.
**Dried cherries
**They're used in muesli recipes;
**in a chicken salad with apples, celery, and green onions, as well as grilled walnuts.
**They're served as a salad with baby spinach, finely grated carrots, cucumber, and roasted unsalted peanuts; **They're served with mayonnaise; **They're served with avocado, cooked shrimp, green onions, and greens; **They're served as a salad with baby spinach, finely grated carrots, cucumber, and roasted unsalted peanuts. a sauce made with rice vinegar, lemon and orange zest, ginger, orange juice, garlic, and tamari
**They may be added to the components of a vinaigrette by blending them with shallot, garlic, vinegar, orange juice, and honey until a homogenous combination is achieved. Gradually drizzle with walnut oil and finish with a sauce.
**Cook for around 10 minutes with cooked rice, onions, celery, walnuts, thyme, and marjoram returned in oil; They're combined with carrots that have been cooked and drained, maple syrup, butter, ginger, and nutmeg. Reheat and serve as an appetizer or as a side dish with roast meat;
** Peanuts and dried cherries are mixed with curry powder, cumin, garlic, chile, and Worcestershire sauce for a snack. Sauté the peanuts in oil until golden. Cool on a baking sheet.
**Cheese appetizer: cut a Camembert or Brie in half crosswise. Toss dried cherries, pecans, butter, and thyme into a stuffing. Refrigerate for at least half an hour after spreading the preparation on one half of the cheese and covering it with the other half. With rusks on the side.
**To make another starter, combine dried cherries, sour cream, Dijon mustard, sliced garlic, and finely chopped green onion in a mixing bowl. Serve with croutons or raw veggies after 1 hour in the refrigerator.
**Dried cherries, frozen cherries, jalapeño pepper, coriander leaves, garlic, red onion in the salsa. Cornstarch can be used to thicken if necessary.
**Couscous: bring broth to a boil with dried cherries, a little butter, salt, and pepper. Remove from heat, add wheat semolina, and let aside to swell for 5 to 10 minutes before serving;
**Stuffing: combine dried cherries, celery, onion, garlic, stale bread cubes, broth, egg, thyme, and parsley in a mixing bowl and stuff a fowl or veal cutlet with this mixture.

Cherries may be the cause of oral allergy syndrome. This condition manifests as an allergic response to certain plant proteins. It often affects pollen-allergic persons, who may experience stinging and burning sensations in their mouth, lips, and throat after ingesting or handling the offending food. Symptoms might disappear in a matter of minutes. It is, however, suggested that you visit an allergist to ascertain the reason of the response and any prophylactic steps that should be done.
In persons sensitive to birch or grass pollen, this fruit can cause moderate symptoms such as itching and sneezing, as well as asthma, widespread hives, or anaphylactic shock. Because the allergenic proteins in cherries are normally eliminated after cooking, those with hypersensitivity may ingest cooked cherries.
Cooking destroys the allergenic proteins in issue, allowing hypersensitive persons to take cooked cherries.
A small kid should not be fed unpitted cherries until he or she is able to spit out the stone to avoid asphyxia.