Cherries, Bing Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Prunus spp.
Eating fresh, mixed in with yogurt, toppings, cooking, sauces, juiced, preserves and jams, dried and added to oatmeal or trail mix, and in salads. Bing cherries are perfect for desserts like cherry pies, tarts, and crumbles.
Good-quality Bing cherries will be large, firm and have even deep-red coloring. They should taste sweet and tangy.
Look for stems that are green and fresh looking without browning or shriveling.
Avoid cherries that are soft, have wrinkled skin, are leaking and sticky or that have any visible signs of decay.
Stems that are brown and shriveled indicate product that has been off the tree for too long.
Place unwashed cherries in a plastic bag and store in a refrigerator. When you pull cherries from the refrigerator to eat, wash them and let them sit until they come to room temperature to bring out their full flavor.
Fresh cherries can be frozen to extend their storage time, but they will only be good for baking & juicing once frozen. Just remember to remove the pit first or else your cherries will be infused with an almond-like flavor.
Immature cherries will be smaller and less juicy while over-mature product will be soft, dull and wrinkled.
Bing Cherries are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.
Bing cherries have high levels of anti-oxidants.
The Bing Cherry was developed in the 1870s by Oregon horticulturist Seth Lewelling and his Manchurian Chinese foreman Ah Bing, whom the cherry is named after.
The Massachusett Native American word for "eaten raw" is "Askutasquash." An important Native American food, few shared the desire to eat squash raw, (...)
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