Cherry
The genus Prunus holds the true cherries within its subgenus Cerasus. These plants differ from other relatives by possessing a single winter bud per axil. Their flowers appear in small clusters called corymbs or umbels rather than singly. The fruit itself is smooth with no obvious groove running down its side. Examples include the sweet cherry known as Prunus avium and the sour variety named Prunus cerasus. Bush cherries belong to a different section of the same genus. They carry three winter buds per axil instead of just one. Phylogenetic research now places them separately from the true cherries despite earlier classifications. Other species like the black cherry grow in racemose forms. These trees produce long hanging flower clusters distinct from the tight bunches of true cherries.
The English word cherry derives from Old Northern French or Norman cherise. This term traces back to the Latin cerasum which refers to an ancient Greek region. That region was Kerasous near Giresun in modern Turkey. Cherries were first thought to be exported to Europe from this specific location. A cultivated cherry arrived in Rome by Lucius Licinius Lucullus in 72 BCE. He brought it from northeastern Anatolia also known as the Pontus region. Henry VIII later ordered cherries introduced into England at Teynham near Sittingbourne in Kent. This planting covered 105 acres using foreign cherries pippins and golden rennets. Richard Guthrie described fruit including cherries growing in North America around 1606. The New France colony of Port Royal received these plants that year.
Irrigation spraying labor and weather damage make cherries relatively expensive crops. Commercial production often uses a mechanized shaker to harvest sour cherries. Hand picking remains widely used for both sweet and sour varieties to avoid tree damage. Common rootstocks include Mazzard Mahaleb Colt and the dwarfing Gisela Series. Trees on Gisla rootstock grow only eight to ten feet tall instead of reaching full height. A new tree takes three to four years to produce its first crop after planting. It requires seven years to attain full maturity before heavy bearing begins. Cherry trees need a certain number of chilling hours each year to break dormancy. No members of the genus Prunus can grow in tropical climates due to this cold requirement. Blossoming occurs in April across most Northern Hemisphere regions during spring.
World production of sweet cherries reached 2.61 million tonnes in 2020 according to UN data. Turkey produced 724,994 tonnes representing 28% of the global total. The United States followed with 294,900 tonnes while Chile contributed 255,471 tonnes. Sour cherry production totaled 1.48 million tonnes that same year. Russia led sour cherry output with 254,800 tonnes. Turkey Ukraine Serbia and Poland also supplied significant volumes from Europe. Traverse City Michigan hosts the National Cherry Festival and claims the title Cherry Capital of the World. This region produces the largest cherry pie annually. California serves as the second largest producer of sweet cherries within the United States. British Columbia provinces Ontario and Nova Scotia contribute millions of kilograms to Canadian output.
Raw sweet cherries contain 82 percent water and 16 percent carbohydrates per serving. They provide little nutrient content per 100 grams except for dietary fiber and vitamin C. Other vitamins and minerals supply less than 10 percent of the Daily Value each. Raw sour cherries contain 50 percent more vitamin C than their sweet counterparts. They also hold about 20 times more vitamin A including beta-Carotene. The hard-shelled pits contain amygdalin which releases hydrogen cyanide when crushed. Symptoms appear only after eating several crushed pits such as three or four Morello varieties. Swallowing whole pits normally causes no complications despite the toxic potential inside. Chewing or breaking the pit exposes the chemical compound to digestive enzymes.
Cherry wood is valued for its rich color and straight grain in furniture manufacturing. It appears frequently in desks tables and chairs made by fine craftsmen. Dried cherries form a common snack product available in many markets. Cherry juice serves as an ingredient in various beverages and culinary preparations. Mahleb remains a spice made from cherry seeds found within the pits themselves. Cherry cordial functions as a flavoring agent in desserts and alcoholic drinks. Cherry ice cream offers another popular application for the fruit's distinct taste. The National Cherry Festival celebrates these uses annually in Traverse City Michigan. Young New South Wales hosts its own festival known as the Cherry Capital of Australia.
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Common questions
What is the scientific classification of true cherries?
True cherries belong to the subgenus Cerasus within the genus Prunus. These plants differ from other relatives by possessing a single winter bud per axil.
How did the English word cherry originate and where was it first exported from?
The English word cherry derives from Old Northern French or Norman cherise which traces back to the Latin cerasum. That term refers to an ancient Greek region called Kerasous near Giresun in modern Turkey where cherries were first thought to be exported to Europe.
When did Lucius Licinius Lucullus bring cultivated cherries to Rome?
A cultivated cherry arrived in Rome by Lucius Licinius Lucullus in 72 BCE. He brought it from northeastern Anatolia also known as the Pontus region.
Which countries produced the most sweet and sour cherries in 2020 according to UN data?
World production of sweet cherries reached 2.61 million tonnes in 2020 with Turkey producing 724,994 tonnes representing 28% of the global total. Sour cherry production totaled 1.48 million tonnes that same year while Russia led sour cherry output with 254,800 tonnes.
What are the nutritional differences between raw sweet and sour cherries?
Raw sweet cherries contain 82 percent water and 16 percent carbohydrates per serving but provide little nutrient content except for dietary fiber and vitamin C. Raw sour cherries contain 50 percent more vitamin C than their sweet counterparts and hold about 20 times more vitamin A including beta-Carotene.