CHERRY
ORIGINS

An idigenous fruit of Asia Minor, the cherry (Prunus avium) spread throughout Egypt from the seventh century BC onwards, eventually reaching Greece (it is mentioned by Theophrastus in the third century BC). The earliest references to its presence in Italy date back to the 2nd century BC, when Varro gave a detailed illustration of its grafting. Later, Pliny the Elder described ten varieties in his Naturalis Historia.

CHERRY CULTIVATION

Besides north-central Europe, cherries are widely grown also in Asia, Australia, North and South America.
With an annual cherry harvest of approximately 150,000 quintals, Italy is one of Europe's major producers. The most important areas for this crop are Apulia, Campania, Emilia-Romagna and Veneto.
The range of varieties includes numerous strains (over 150), many of which are consumed locally.

THE CHERRY CALENDAR

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                  
Market presence                  


CONSUMPTION AND STORAGE

The cherry is thirst-quenching with a diuretic, antiuric and moderately laxative action; it is also specially recommended for those who need to increase the alkaline reserve.
In cosmetics, the pulp is utilised in revitalising and astrigent lotions for irritated skins with dilated capillaries. The stalks can be boiled to make soothing oitments for chapped skins.
As well as being eaten fresh, cherries can be used to make jams, syrups, juices, candied fruit, sauces, spirits, sorbets and preserves. When necessary, this fruit can be refrigerated (at a temperature of 0.5 C° and 85-90% relative humidity) although for brief periods only (about 2 weeks).


NUTRITIONAL AND ENERGY INFORMATION FOR CHERRY
(100 grams of product)

Edible part86%
Water86.2g
Proteins0.8g
Lipids0.1g
Glucides9g
Fiber1.3g
Energy38kcal
Sodium3mg
Potassium229mg
Iron0.6mg
Calcium30mg
Phosphorus18mg
Niacin0.5mg
Vitamin C11mg


RECIPE

Cherry Gateaux

Ingredients for 6: 1 kg black cherries, 2 lemons, 250 g sugar, 500 g cream, sponge slices, mint leaves.

Remove the stone from the cherries and leave them to soak in the fridge for three hours with 200 g of the sugar, the lemon juice and the lemon rind cut into large slices. In the meantime, cut the sponge slices into three layers and whisk the cream with the remaining sugar. Keep back 200 g of the soaked cherries and liquidise the rest together with their juices, taking care to remove the lemon slices beforehand. Spread a layer of whisked cream onto the first layer of sponge, followed by a layer of the fruit mix. Repeat the same operation with the second sponge layer. Add the last sponge layer, pour over the remaining fruit mixture, cover with whisked cream and garnish with the cherries previously set aside and a sprig of mint. Place in the fridge and serve chilled.

BLACK

Black cherries are available on the market during the month of June.
This type of cherry is most typical of the area around Vignola (Modena).

CALENDAR OF THE BLACK VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                      
Market presence                      


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, fresh, healthy fruit with no dampness. Bright colors. Fresh stem.

Colour
Skin: dark red, black
Pulp: pale red, blackish red

Shape
Elongated, flatted kidney shape

Flavor and texture
Medium-firm pulp consistency.
Sweet, juicy flavor.

Sale period
1st June through 30th June

Storage
This product may be briefly refrigerated at 10-12 °C, no more than 72 hours after picking.
These varieties may also be stored for longer periods – 7-8 days – if kept at a temperature between 1-2 °C.
The stem obviously dries out when stored for such long periods.

Handling
It is recommended to turnover fruit regularly on the display shelf to avoid mishandling by consumers. These varieties are fairly hardy and have no particular problems as long as the initial picking and handling have been carried out properly.

Things to avoid
Avoid stacking containers on display.

ANELLA

Cherries from the "Anella" group are available on the market from the end of May through the month of June. This variety of fruit is especially popular for its crunchy, juicy pulp.

CALENDAR OF THE ANELLA VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                    
Market presence                    


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, fresh, healthy fruit with no dampness. Bright colors. Fresh stem.

Colour
Skin: from vermilion to dark red
Pulp: pink

Shape
Elongated, sometimes flatted

Flavor and texture
Strong pulp consistency (less accentuated for Sunburst).
Sweet, juicy flavor.

Sale period
20th May through 30th June

Storage
This product may be refrigerated at 10-12 °C, for no more than 84 hours after picking.
These varieties may also be stored for longer periods (7-8 days) if kept at a temperature between 1-2 °C. While the pulp is well preserved, the stem dries out.

Handling
Fairly hardy varieties that do not have any particular problems as long as the initial picking and handling have been carried out properly.
It is recommended to turnover fruit regularly on the display shelf to avoid
piling and thus mishandling by consumers.

Things to avoid
Avoid stacking containers on display.

BIGARREAU

Bigarreau cherries are available on the market from May through June. They are among the first cherries to appear on the market.

CALENDAR OF THE BIGARREAU VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                    
Market presence                    


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, fresh, and healthy.
Bright colors. Fruit with no dampness.
Fresh stem.

Colour
Skin: red, dark red, vermilion tending to black
Pulp: red, dark red

Shape
Elongated. Medium length stem.

Flavor and texture
Pulp consistency: medium-strong.
Flavor: sweet, juicy.

Sale period
15th May through 5th June

Storage
This type of cherry does not store well, and thus the product must be sold quickly, no more than 48-72 hours after picking.
They may be refrigerated at a temperature of 10-12 °C.

Handling
This type of cherry must be handled with the utmost caution, since it is very delicate and perishable.
If it rains during harvest, it is recommended to store the product in the refrigerator until sold and to turn the product over quickly and frequently at the sales outlet.

Things to avoid
Avoid stacking containers on display.

MARCA

Cherries in the Marca family are available on the market from June to July.
This is the best type of cherry for packing in liquor.

CALENDAR OF THE MARCA VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                    
Market presence                    


MINIMUM QUALITY CHARACTERISTICS

Appearance
Fresh, and healthy. Clean fruit with no dampness.
Bright colors. Fresh stem.

Colour
Skin: vermilion on a pale yellow background
Pulp: creamy white

Shape
Elongated. Long stem.

Flavor and texture
Strong pulp consistency.
Average sweetness and juiciness.

Sale period
10th June through 7th July

Storage
The product may be stored for 96 hours after picking at a temperature of 10-12 °C. These varieties may also be stored for longer periods (8-10 days) if kept at a temperature between 1-2 °C. The stem will dry out when stored for long periods.

Handling
These varieties are fairly hardy and have no particular problems as long as the initial picking and handling have been carried out properly.

Things to avoid
It is not recommended to cold-process these cherries to avoid bruising the fruit.

FERROVIA

Cherries in the Ferrovia family are available on the market during the month of June. These cherries are especially widespread in Apulia. This variety is greatly appreciated by consumers because of its crunchy, juicy pulp.

CALENDAR OF THE FERROVIA VARIETY

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
Harvest period                      
Market presence                      


MINIMUM QUALITY CHARACTERISTICS

Appearance
Clean, fresh, healthy fruit with no dampness.
Bright colors. Fresh stem.

Colour
Skin: vermilion to dark red
Pulp: pink

Shape
Elongated, sometimes flattened.

Flavor and texture
Strong pulp consistency.
Sweet, juicy flavor.

Sale period
5th June through 30th June

Storage
The product may be stored at a temperature of 10-12 °C for up to 84 hours after picking.
These varieties may also be stored for longer periods (7-8 days) if kept at a temperature between 1-2 °C. While the pulp remains well-preserved, the stem will dry out when stored for long periods.

Handling
These varieties are fairly hardy and have no particular problems as long as the initial picking and handling have been carried out properly.
It is recommended to turnover fruit regularly on the display shelf to avoid piling and thus mishandling by consumers.

Things to avoid
Avoid stacking containers on display.

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