MamasHealth.com Home Fruits Apple Avocado Blueberry Cherry Mango Mangosteen Pineapple Strawberry Tomato Links Vegetarian Information Back to Basics Wheat Grass Juicer Jack LaLanne Juicer Juice diets Omega 8003 juicer Single Auger Juicer Tips to cook fruit Freeze dried fruit vs frozen fruit Apricot jam recipe Banana jam recipe Blueberry jam recipe Boysenberry jam recipe Papaya jam recipe Peach jam recipe Pineapple jam recipe Strawberry jam recipe Tips to save the earth Email Mama Sign up for the MamasHealth Newsletter	Cherry Cherry Nutrition Cherries are a great source of potassium and flavonoids. The plant pigment in cherries work with vitamin C to strengthen collagen. Collagen is a fibrous protein in connective tissue. Cherries provide a great source of nutrition for athletes who put a lot of stress and strain on their joints. Amount in 1 Serving: 1 cup Calories: 100 Fiber: 3 grams Fat: 1.5 gram Protein: 2 grams A good source of: vitamin C Types of Cherries There are more than a thousand varieties of cherries. Some of the most common types of cherries are: Maraschinos, Mascaras, Black, Bing, Rainer, Vans, Lambert, Brooks, Utah Giant, Ticton, Lapins, and Montmorency. Bing is the most popular kind of cherry. Rainiers are very sweet and can be used as a substitute for Maraschino Cherries. Tartarians are medium in size, purplish black and extremely juicy, excellent for pies, jams, jellies and brandy. Cherry Picking Tips If you buy your cherries from a grocery store: Avoid cherries with dark colored stems. Cherries should be firm to the touch but not hard. Look for shiny, firm, plump fruit with fresh stems and unbroken skin. Avoid cherries with wrinkled skin or white spots that indicate mold. Avoid mushy cherries. Avoid moldy cherries. If you plan on going to a cherry orchard: Wear tennis shoes and comfortable clothing. Cherries do stain so do not wear new clothes to pick cherries. Bring your own containers to take your cherries home. Coolers are a good idea to keep the cherries fresh during the trip home. Bring scissors for cutting the stem off from the spur, leaving the stem on the cherry. Freezing Tips Whole with stems: Spread cherries with stems intact in a single layer on a baking sheet. Freeze until firm. Pack into freezer-proof containers or plastic freezer bags; remove excess air, cover or fasten tightly and freeze. Dry Sugar Pack: Add 1/3 cup sugar to each pint of pitted or unpitted fresh sweet cherries; toss lightly to coat cherries. Fill freezer containers or bags; shake to pack fruit tightly. Add more cherries to fill containers or bags. Cover tightly and freeze.	Featured Book
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