Montmorency Cherries Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: #N/A
Cooking, cherry pies, jams and preserves, dried cherries, cherry juice, Cherries Jubilee.
A good-quality Montmorency cherry should be large and bright red, with clear yellowish flesh.
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.
Montmorency cherries are low-fat, sodium-free, Cholesterol-free, a source of fiber and vitamin C.
The Montmorency cherry, like all cherries, has high anti-oxidants levels. Tart cherries contain anthocyanins and bioflavonoids which may help in the relif of pain due to arthritis and gout.
Montmorency cherries get their name from the Montmorency Valley of France, where they originated.
Of all sour cherries, the Montmorency cherry is the most cultivated owning close to 95% of the market.
Quick-growing radishes get their name from the Greek word for fast-appearing. Cultivation is traceable to ancient China and Egypt.
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