Cherries, Royal Ann Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: #N/A
commercial canning, Maraschino cherries for ice cream sundaes and and all kinds of beverages.
A good-quality Royal Ann cherry will be large for its size, sweet and have yellow with red blush coloring. These cherries are large and firm with excellent flavor and colorless juice.
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.
Royal Ann Cherries are low-fat, sodium-free, and cholesterol-free. They're also a good source of fiber and vitamin C.
Cherries have high levels of anti-oxidants.
In 1896 cherry processors began turning Royal Ann cherries into maraschinos in the style of the original maraschino cherries, a variety called Marasca Italian merchants soaked in liqueur. Some processors substituted almond oil for the liqueur in the cherries. The liquer-free style cherries gained in popularity and by 1920 the Royal Ann maraschino we know and love today had cemented its place in American culture.
Using Bok Choy In Stir Fry
Use both the stalks and leaves of bok choy for stir fry. Add the stalk slices first. Add the leaves just before serving and heat through as you would (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013