Cherries, Rainier Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Prunus spp.
Rainier Cherries are one of the sweetest and tastiest of all cherries and can be a dessert all by themselves!
A good-quality Rainier cherry will be large, firm and have yellow and red blush coloring.
Rainier cherries often have some skin discoloration, slight scuffing or brown spotting which often indicates high sugar content.
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.
Rainier cherries are Low in fat, Sodium-free and Cholesterol-free. They're also a source of fiber and vitamin C.
The Rainier Cherry was created in 1952 at Washington State University by Harold Fogle and is a cross between Bing and Van cherries.
Rainier cherries are also known as the "white cherry" because they have white flesh and the skin is yellowish-red blush once they're ripe.
In Japan, Rainier cherries often sell for more than a dollar each.
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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