cherry

1. 1. Any of several trees or shrubs of the genus Prunus, especially P. avium or P. cerasus, native chiefly to northern temperate regions and having pink or white flowers and small juicy drupes.
   2. The yellow, red, or blackish fruit of any of these plants.
   3. The wood of any of these plants, especially black cherry.
   4. Any of various plants, such as the Barbados cherry or the cornelian cherry, having fruits resembling a cherry.
2. A moderate or strong red to purplish red.
3. Vulgar Slang. The hymen considered as a symbol of virginity.

1. Containing or having the flavor of cherries.
2. Made of the wood of a cherry tree: a cherry cabinet.
3. Of a moderate or strong red to purplish red.

[Middle English cheri, from Anglo-Norman cherise, variant of Old French cerise, from Vulgar Latin *ceresia, from *cerasia, from Greek kerasiā, cherry tree, from kerasos.]

Background

Cherries may be either deliciously sweet and deep brown-red, or quite tart and bright red. The two most common are the sweet cherry, Prunus avium L., and the sour (often referred to by growers as the pie or tart) cherry Prunus cerasus L.. Sour cherries have a lower sugar content and a higher acid content than its sweet counterpart. Not surprisingly, sour cherries are slightly less caloric than sweet cherries, containing about 60 calories per 3.5 oz (100 g) portion compared to 80 calories for sweet. Cherries are high in vitamin C, carbohydrates, and water, and include trace amounts of fiber, protein, vitamin A, vitamin B1 (thiamin), vitamin B2 (riboflavin), niacin, calcium, phosphorus, iron, and potassium.

Cherries are found in the wild and have been domesticated for centuries. There is a myriad of cherry types, resulting from new varieties and hybrids developed for hardiness and flavor. This fruit is found in Asia, Europe, and North America, with Iran, Turkey, United States, Germany, and Italy leading in the production of cherries. Together, 10 countries produce over 1.1 million short tons (over one million metric tons) of cherries annually.

Cherry trees offer products other than the fruit itself. The lovely, fragrant cherry blossoms are a rite of spring and are actually a tourist draw in places such as Washington, DC, and Door County, Wisconsin. In addition, parts of the tree itself have long been used for medicinal purposes. The bark, leaves, and seeds of the cherry trees contain cyanogenic glycosides—poisons that are lethal if ingested by children or animals. Native Americans and others use the leaves and carefully prepare teas with them for the treatment of colds or coughs. Others have experimented with cherry stalk tea in the treatment of kidney diseases. The cherry has also been associated with virginity from ancient times to the present day. The association may be derived from the fact that the red colored fruit that encircles a small seed symbolizes the uterus of Maya, the virgin mother of Buddha, who was offered fruit and succor by a holy cherry tree while she was pregnant.

History

The sweet cherry originated in the area between the Black and Caspian Seas in Asia Minor. It is likely that bird feces carried it to Europe prior to human civilization. Greeks probably cultivated the fruit first. Romans cultivated the fruit as it was essential to the diet of the Roman Legionnaires (their use likely spread the fruit throughout Western Europe). It is believed that English Colonists brought the fruit to the New World prior to 1630, but they do not seem to have flourished in the eastern United States. Spanish Missionaries brought sweet cherries to California, and varieties were brought west by pioneers and fur traders as well. Sour cherries also are native to Asia Minor, and were brought over to the New World by settlers rather early as well.

Today, the United States probably produces more tart cherries than sweet because the former are easier to grow. They are simply less fussy and are affected less by bad weather. Thus, they flourish in greater numbers. Now, cherry growers are able to purchase a variety of cherry types that best suit the soil and climate in which they operate. New cultivars (cultivated varieties) of both sweet and sour cherries are being developed that are hardier than older varieties; German varieties are proving to be extraordinarily successful for cultivation in this country.

Raw Materials

Generally, cherries flourish in deep, well-drained, loamy soils. Cherries require cooler climes rather than hot ones because they must be chilled for about 1,000 hours annually. The cherry trees bloom relatively late in spring, so frost is less of a hazard for this stone fruit than others such as peaches or apricots. However, too much frost late in the spring may adversely affect cherry production. The clime must be one that does not have excessive rain during harvest since too much rain at that time can cause the fruit (particularly sweet cherries) to crack. Tart cherries are a bit easier to cultivate and are more tolerant of frost as well as humid, rainy weather. The relative ease with which tart cherries are grown may be one reason why so many are grown in the United States.

Trees of good stock are also necessary for successful cultivation of cherries. It is imperative to acquire stock through tree nurseries that are suited for the soil and climate of the grower's region. Bees, however, ensure that the cherry trees flower and ultimately produce fruit, and are an extremely important ingredient in the cultivation of cherries. Bees are usually brought into the tree orchard in the spring as the flowers first bloom in order to distribute pollen so that the fruit blossoms. Bee hives are generally rented by cherry growers each year. It remains imperative that fertilizers are applied to domesticated cherry trees via foliar (leaf-applied) feedings. Pesticides and fungicides are applied before harvest to deter diseases and pests.

The Production Process

Soil preparation

Different varieties of cherry trees flourish in slightly different soils. Generally, cherries prefer a moderate pH of 6 or 7. Most orchard owners periodically test the soil to ensure the pH is near that mark and may add special fertilizers to treat the soil. Extensive use of fertilizers may encourage vigorous growth but may retard blooming and fruit bearing, so cultivators must carefully assess their use of fertilizers.

• Root stocks are carefully chosen by cherry growers for their lineage and compatibility with the soil and climate of the orchard. Lineage, as one grower puts it, means that the stock is from healthy, dependable trees from reputable fruit nurseries. There is much contention about the most dependable root stocks for both sweet and tart cherries. A new root stock from Germany (a significant source for cherries) named Gisela allows production from dwarf trees with high yield efficiency and fairly early production.
• Some varieties of cherry trees, particularly those of the Pacific Northwest, do not naturally produce many branches. Thus, the center of the tree may be dense with a central limb. It is therefore essential for growers to prune the trees regularly so that all the flowers (and ultimately, fruits) receive the amount of sunlight and air circulation required for fruit production. This pruning may be done prior to harvest, after harvest, or at both times. Some growers are experimenting with ways to encourage branching (which still may require pruning). These trees must be carefully maintained. It takes five or six years for sweet cherry trees to produce fruit, with maximum yields obtained at about that time. Sweet cherry trees produce fruit for up to 30 years. Tart cherry trees produce fruit after about three years, and produce fruit for 20 to 25 years.

Fungicides and insecticides

The schedule for applying fungicides and insecticides may vary from orchard to orchard. Some growers apply the first fungicides at floral bloom in spring to prevents leaf spot. Insecticides to keep off bore worms and/or other insecticides may be applied every two weeks or so until harvest.

• Bees must pollinate the flowers. Just as the trees begin to blossom, cherry growers let bees loose in order to distribute the pollen so that fruit will blossom. The flower must be pollinated in order for the tree to bear fruit. Bees may be set in alternate rows to ensure pollination. Generally, 25-50% of flowers must set fruit each year in order for the crop to be commercially viable.
• It is approximately two months from flower to fruit. As the fruit ripens, growers hope for no frost and just the right amount of rain—too much rain will crack and damage the sweet cherries. Maturity is gauged by a variety of means, and may vary by grower. Traditionally, color has been a key indicator. Growers are increasingly moving toward determining fruit removal force—the easier it is to remove the fruit, the more mature it is. This maturity is measured by a pull gauge that pulls the fruit from its pedicel. Just before harvest, some growers who use tree-shakers to shake the cherries off their stems apply a spray that makes it easier for the cherries to drop off the tree.
• Both sweet and tart cherries intended for processing are shaken from trees when ripe. Tree trunks are shaken by a machine that forces the cherries from the tree; it takes just five seconds to drop the fruit from the tree using a shaker. The fruit drops onto a cloth or plastic cover so that it can be easily gathered. (Tree shaking is an ordeal for the grower as well as the tree—the machines are very expensive and if the shaking is done incorrectly, the machine vibrations may damage trees, particularly young trees.) However, sweet cherries that are to be consumed fresh are laboriously hand-picked and carefully boxed for prompt sale.
• Cherries are now ready to be processed into consumer or retail produce items. Cherries that are to be processed (canned, dried, or frozen) are quite delicate and are easily bruised. They also have a short shelf life, so they must be processed immediately. Tart cherries shaken from trees are immediately plunged into cold water and conveyed to processing plants, where they are washed, de-stemmed, pitted, and packed for freezing within hours of harvesting. Sweet cherries picked for fresh consumption may be hydro-cooled or dumped into cold water by pickers, then packed in shallow flats after being sorted based upon their size and color. Sweet cherries are then immediately shipped out, since their shelf life is just two weeks. They are still prone to brown rot and a variety of molds during this time.
• For many growers, there is little preparation of the trees for the winter. After harvesting, another spray is applied to foliage to prevent harmful leaf spot. Pruning of limbs and branches often happens after harvesting as well. Other than that, the trees are left unprotected. Cherry trees, like most trees, prefer a fall that gradually gets colder rather than one that is very warm and then very cold suddenly. The gradual cooling of the tree is called "hardening off" so that the tree is eased into the cold weather.

Quality Control

Cultivating a commercially viable cherry crop has many components. First, the soil pH and nutrients must be tested frequently (generally by a state university extension service) so that foliar fertilizers meet the requirements of the trees. Generally, growers keep a record of these soil tests. Second, the grower must understand the climate and soil types well enough to choose root stock that will flourish in that area. Third, pesticides or insecticides must be very carefully mixed and applied according to U.S. Environmental Protection Agency (EPA) standards, recommendations of state university extension services, and the product label. Fourth, pollination of the cherry blossoms is absolutely imperative; if there are few bees in the area, growers must rent bees for this purpose. Fifth, the trees must be carefully shaken during harvesting (if the cherries are to be harvested) so that the tree is not irreparably damaged. Finally, vigilant pruning and assessing the amount of air and sunlight densely packed trees receive is imperative for large yields.

The Future

Perhaps the biggest issue looming for the cherry industry, which is fiercely independent and highly competitive, will be federal regulation of the crop (as other crop-growers are weaning themselves from these regulations). Tart cherry crops have been particularly problematic in the last several years. A bumper crop of tart cherries has resulted in exceedingly low crop prices (tart cherries are less affected by the vagaries of weather than sweet cherries and can be harvested in huge quantities). Several years ago the market was so saturated with tart cherries in Michigan that some growers were receiving five cents a pound for the crop, far below the twenty-cents per pound needed to break even. Federal regulations could establish the amount of cherries that may be offered for sale at market. Excess cherries may be frozen or stored, or given to charity. Some growers are trying to find ways to utilize these tart cherries in ingenious ways. A Michigan cherry grower recently combined lean ground meat with tart cherry pulp, resulting in a lean and tasty meat that appealed to the health-conscious. Others have turned to gourmet foods such as dried cherries, yogurt-covered cherries, or have developed specialty cereals in order to utilize the abundance of tart cherries.

Other issues involve the land upon which the cherries are grown. The cultivation of cherries is very labor-intensive and subject to the weather. Equipment is expensive, too; a cherry shaker alone may cost $175,000. Younger generations increasingly are un-willing to manage the family cherry orchard, realizing that much hard work may not even pay off in profits. Even established cherry growers are wondering if the work is worth the prices and uncertainty. In addition, many of these orchards are located in lush, lovely areas, and taxes on the prime parcels of land are putting some of the growers out of business. Families are deciding that it is not worth running the business, and are selling orchards that will be plowed under to make way for new housing.

Where to Learn More

Periodicals

Flesher, John. "State Cherry Growers Plot Strategies to Resurrect Their Troubled Industry." Detroit News (January 2,1996).

Herzog, Karen. "Times, Taxes Shake Smaller Growers Out of Business in Door County." Milwaukee Journal Sentinel (August 15,1999).

Other

California Cherry Advisory Board. http://www.calcherry.com (December 2000).

Cherry Marketing Information. Growers' Info. http://www.cherrymkt.org/growers/growers.html (March 2000).

[Article by: Nancy E.V. Bryk]

The two principal cherries of commerce are the sweet cherry (Prunus avium) and the sour cherry (P. cerasus). Both are of ancient origin and seem to have come from the region between the Black and Caspian seas. Cherries of minor importance are the dwarf or western sand cherries (P. besseyi) of the plains region of North America; the Duke cherries, which are supposedly natural hybrids between the sweet and sour cherry; and the Padus cherries, which bear their small fruits in long clusters or racemes rather than in short fascicles.

Sweet cherries may be divided into two groups: firm-fleshed types known as Bigarreaus, represented by the Napoleon (also called the Royal Anne), and soft-fleshed types known as Hearts, represented by the Black Tartarian. Sour cherries may also be divided into two groups, clear-juice or Amarelle types, represented by the Montmorency, and colored-juice or Morello types, represented by the English Morello.

In North America the principal sweet commercial varieties are the Napoleon (white), Bing, Lambert, Van, Schmidt, and Windsor (dark). The principal commercial variety of sour cherry is the Montmorency. See also Fruit; Rosales.

Fruits of Prunus spp.; a 100-g portion (ten cherries weighed without stones) is a source of vitamin C; provides 2 g of dietary fibre; supplies 50 kcal (210 kJ).

Said to date as far back as 300 b.c., cherries were named after the Turkish town of Cerasus. Throughout the centuries, cherry trees have been lauded for their deliciously succulent fruit as well as for their beauty. Tourists flock to Washington, D.C., every year to see the cherry blossoms on the ornamental cherry trees that were originally presented to America's capital in 1912 by Tokyo's governor. There are two main groups of cherries-sweet and sour. The larger of the two are the firm, heart-shaped sweet cherries. They're delicious for eating out of hand and can also be cooked. The most popular varieties range from the dark red to purplish black bing, lambert and tartarian to the golden, red-blushed royal ann. maraschino cherries are usually made from Royal Ann cherries. Sour cherries are smaller, softer and more globular than the sweet varieties. Most are too tart to eat raw, but make excellent pies, preserves and the like. The bestselling sour cherry varieties are the bright red early richmond (the first cherry available in the late spring) and montmorency and the dark mahogany red morello. Most fresh cherries are available from May (June for sour cherries) through August. Choose brightly colored, shiny, plump fruit. Sweet cherries should be quite firm, but not hard; sour varieties should be medium-firm. Stemmed cherries are a better buy, but those with stems last longer. Store unwashed cherries in a plastic bag in the refrigerator. Dried cherries-both sweet and sour-are available in many markets today. They can be eaten as a snack, or used in baked goods or desserts as one would use raisins. Cherries contain minor amounts of vitamins and minerals. See also chokecherry.

adj. slang new to battle.

See the Introduction, Abbreviations and Pronunciation for further details.

(click to enlarge)
Sour cherry (Prunus cerasus). (credit: Grant Heilman Photography)

Any of various trees of the genus Prunus and their edible fruits. Most are native to the Northern Hemisphere, where they are widely grown. Three types are grown mainly for their fruit: sweet cherries (P. avium); sour, or tart, cherries (P. cerasus); and, to a much lesser extent, dukes (crosses of sweet and sour cherries). Sweet-cherry trees are large, and their fruit is generally heart-shaped to nearly globular, varies in colour from yellow through red to nearly black, and has a low acid content. Sour-cherry trees are smaller and bear fruit that is round to oblate, generally dark red, and more acidic. Dukes are intermediate in both tree and fruit characteristics. The wood of some cherry species is especially esteemed for the manufacture of fine furniture. Ornamental varieties selected for the beauty of their flowers are a common feature of gardens.

For more information on cherry, visit Britannica.com.

An even-textured, moderately high-density wood of the eastern US, rich red-brown in color; takes a high luster; used for cabinetwork and paneling.

prunus cerasus, prunus laurocerasus, solanum pseudocapsicum.

Tutor's tip: Even though she pointed out the "cherry" (small red round fruit with a pit) tree with a "cheery" (showing joy or good spirits) face, he was "chary" (stingy, slow to grant) of giving her thanks.

Cherries can have a wide range of meanings in our society. Traditionally, because of the story of George Washington chopping down the cherry tree, this fruit is associated with truthfulness. As in song, life may be a bowl of cherries, signifying sweetness and good fortune. Also, vehicles in particular are described in terms of fruit: one in good condition is called a "cherry"; a bad one, a "lemon."

Red Cherry
Scientific classification
Domain: Eukarya Kingdom: Plantae Phylum: Magnoliophyta Class: Magnoliopsida Order: Rosales Family: Rosaceae Subfamily: Prunoideae Genus: Prunus Subgenus: Cerasus
Species
See text

"Cherry tree" redirects here. For other uses, see Cherry tree (disambiguation).

This article is about the berry also classified as fruit. For the ornamental tree, see Cherry blossom.

For other uses, see Cherry (disambiguation).

The word cherry refers to a fleshy fruit (drupe) that contains a single stony seed. The cherry belongs to the family Rosaceae, genus Prunus, along with almonds, peaches, plums, apricots and bird cherries. The subgenus, Cerasus, is distinguished by having the flowers in small corymbs of several together (not singly, nor in racemes), and by having a smooth fruit with only a weak groove or none along one side. The subgenus is native to the temperate regions of the Northern Hemisphere, with two species in America, three in Europe, and the remainder in Asia.

Contents 1 Species 2 History 2.1 Etymology and antiquity 2.2 Reintroduction into England 3 Food value 4 Wildlife value 5 Cultivation 5.1 Growing season 6 Ornamental trees 7 Commercial orcharding and production 7.1 Europe 7.2 United States 7.3 Australia 8 Gallery 9 See also 10 Notes 11 External links

Species

Some common names listed here have historically been used for more than one species, e.g. "Rock cherry" is used as an alternative common name for both P. prostrata and P. mahaleb.

• Prunus alabamensis C. Mohr - Alabama cherry
• Prunus alaica (Pojark.) Gilli
• Prunus apetala (Siebold & Zucc.) Franch. & Sav. - Clove cherry
• Prunus avium (L.) L. - Wild cherry, Sweet cherry, Mazzard or Gean
• Prunus campanulata Maxim. - Taiwan cherry, Formosan cherry or Bell-flowered cherry
• Prunus canescens Bois. - Greyleaf cherry
• Prunus caroliniana Aiton - Carolina laurel cherry or Laurel cherry
• Prunus cerasoides D. Don. - Wild Himalayan cherry
• Prunus cerasus L. - Sour cherry
• Prunus cistena Koehne - Purpleleaf sand cherry
• Prunus clarofolia C.K. Schneid.
• Prunus concinna Koehne
• Prunus conradinae Koehne
• Prunus cornuta (Wall. ex Royle) Steud. - Himalayan bird cherry
• Prunus cuthbertii Small - Cuthbert cherry
• Prunus cyclamina Koehne - Cyclamen cherry or Chinese flowering cherry
• Prunus dawyckensis Sealy - Dawyck cherry
• Prunus dielsiana C.K. Schneid. - Tailed-leaf cherry
• Prunus emarginata (Douglas ex Hook.) Walp. - Oregon cherry or Bitter cherry
• Prunus eminens Beck - German: mittlere Weichsel (Semi-sour cherry)
• Prunus fruticosa Pall. - European dwarf cherry, Dwarf cherry, Mongolian cherry or Steppe cherry
• Prunus glandulifolia Rupr. & Maxim.
• Prunus gondouinii (Poit. & Turpin) Rehder - Duke cherry
• Prunus grayana Maxim. - Japanese bird cherry or Gray's bird cherry
• Prunus himalaica Kitam.
• Prunus humilis Bunge - Chinese plum-cherry or Humble bush cherry
• Prunus ilicifolia (Nutt. ex Hook. & Arn.) Walp. - Hollyleaf cherry, Evergreen cherry, Holly-leaved cherry or Islay
• Prunus incisa Thunb. - Fuji cherry
• Prunus jamasakura Siebold ex Koidz. - Japanese mountain cherry or Japanese hill cherry
• Prunus japonica Thunb. - Korean cherry
• Prunus juddii E.S. Anderson
• Prunus laurocerasus L. - Cherry laurel or English laurel
• Prunus leveilleana Koehne
• Prunus litigiosa C.K. Schneid.
• Prunus lusitanica L. - Portugal laurel
• Prunus lyonii (Eastw.) Sarg. - Catalina Island cherry
• Prunus maackii Rupr. - Manchurian cherry or Amur chokecherry
• Prunus mahaleb L. - Saint Lucie cherry, Rock cherry, Perfumed cherry or Mahaleb cherry
• Prunus maximowiczii Rupr. - Miyama cherry or Korean cherry
• Prunus meyeri Rehder
• Prunus myrtifolia (L.) Urb. - West Indian cherry
• Prunus nepaulensis (Ser.) Steud. - Nepal bird cherry
• Prunus nipponica Matsum. - Takane cherry, Peak cherry or Japanese Alpine cherry
• Prunus occidentalis Sw. - Western cherry laurel
• Prunus padus L. - Bird cherry or European bird cherry
• Prunus pensylvanica L.f. - Pin cherry, Fire cherry, or Wild red cherry
• Prunus pilosiuscula (C.K. Schneid.) Koehne
• Prunus pleiocerasus Koehne
• Prunus pleuradenia Griseb. - Antilles cherry
• Prunus prostrata Labill. - Mountain cherry, Rock cherry, Spreading cherry or Prostrate cherry
• Prunus pseudocerasus Lindl. - Chinese sour cherry or False cherry
• Prunus pumila L. - Sand cherry
• Prunus rufa Wall ex Hook.f. - Himalayan cherry
• Prunus salicifolia Kunth. - Capulin, Singapore cherry or Tropic cherry
• Prunus sargentii Rehder - Sargent's cherry or Ezo Mountain cherry
• Prunus schmittii Rehder
• Prunus serotina Ehrh. - Black cherry
• Prunus serrula Franch. - Paperbark cherry, Birch bark cherry or Tibetan cherry
• Prunus serrulata Lindl. - Japanese cherry, Hill cherry, Oriental cherry or East Asian cherry
• Prunus setulosa Batalin
• Prunus sieboldii (Carriere) Wittm.
• Prunus speciosa (Koidz.) Ingram - Oshima cherry
• Prunus ssiori Schmidt- Hokkaido bird cherry
• Prunus stipulacea Maxim.
• Prunus subhirtella Miq. - Higan cherry or Spring cherry
• Prunus takasagomontana Sasaki
• Prunus takesimensis Nakai - Takeshima flowering cherry
• Prunus tomentosa Thunb. - Nanking cherry, Manchu cherry, Downy cherry, Shanghai cherry, Ando cherry, Mountain cherry, Chinese dwarf cherry, Chinese bush cherry or Hansen's bush cherry
• Prunus trichostoma Koehne
• Prunus verecunda (Koidz.) Koehne - Korean mountain cherry
• Prunus virginiana L. - Chokecherry
• Prunus x yedoensis Matsum. - Yoshino cherry or Tokyo cherry

History

Etymology and antiquity

The cherry is generally understood to have been brought to Rome from northeastern Anatolia, historically known as the Pontus region, in 72 BC.^[1] The city of Giresun in present-day Turkey was known to the ancient Greeks as Kerasous or Cerasus.

The English word cherry, French cerise, Spanish cereza all come from the Classical Greek (κέρασος) through the Latin cerasum, thus the ancient roman place name Cerasus, from which the cherry was first exported to Europe.^[2]

Reintroduction into England

By the Middle Ages, however, cherries had disappeared in England. They were reestablished at Tyneham, near Sittingbourne in Kent by order of Henry VIII, who had tasted them in Flanders.^[3][4][5]

Food value Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation in rats.[6] Anthocyanins are also potent antioxidants under active research for a variety of potential health benefits. According to a study funded by the Cherry Marketing Institute presented at the Experimental Biology 2008 meeting in San Diego, rats that received whole tart cherry powder mixed into a high-fat diet did not gain as much weight or build up as much body fat, and their blood showed much lower levels of inflammation indicators that have been linked to heart disease and diabetes. In addition, they had significantly lower blood levels of cholesterol and triglycerides than the other rats.[7] Wildlife value Cherry trees also provide food for the caterpillars of several Lepidoptera. See List of Lepidoptera which feed on Prunus. Cultivation The Wild Cherry (P. avium) has given rise to the Sweet Cherry, to which most cherry cultivars belong, and the Sour Cherry (P. cerasus), which is used mainly for cooking. Both species originate in Europe and western Asia; they do not cross-pollinate. The other species, although having edible fruit, are not grown extensively for consumption, except in northern regions where the two main species will not grow. Irrigation, spraying, labor and their propensity to damage from rain and hail make cherries relatively expensive. Nonetheless, there is high demand for the fruit. Growing season Cherries have a very short growing season and can grow anywhere, including the great cold of the tundra.[citation needed] In Australia they are usually at their peak around Christmas time, in southern Europe in June, in North America in June, in south British Columbia (Canada) in July-mid August and in the UK in mid July, always in the summer season. In many parts of North America they are among the first tree fruits to ripen.

Cherries (sweet, edible parts) Nutritional value per 100 g (3.5 oz) Energy 60 kcal   260 kJ Carbohydrates     16 g - Sugars  13 g - Dietary fibre  2 g   Fat 0.2 g Protein 1.1 g Vitamin C  7 mg 12% Iron  0.4 mg 3% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Ornamental trees

Besides the fruit, cherries also have attractive flowers, and they are commonly planted for ornamental purposes due to their flower display in spring; several of the Asian cherries are particularly noted for their flower displays. The Japanese sakura in particular are a national symbol celebrated in the yearly Hanami festival. Many flowering cherry cultivars (known as "ornamental cherries") have the stamens and pistils replaced by additional petals ("double" flowers), so are sterile and do not bear fruit. They are grown purely for their flowers and decorative value. The most common of these sterile cherries is the cultivar "Kanzan".

Commercial orcharding and production

Annual world production (as of 2007) of domesticated cherries is about two million tonnes. Around 40% of world production originates in Europe and around 13% in the United States.

Top Cherry Producing Nations - 2007 (in thousand metric tons)
Turkey	398.1
United States	310.7
Iran	225
Italy	145.1
Russia	100
Syria	75
Spain	72.6
Ukraine	68.2
Romania	65.2
Greece	62.8
World Total	2083.1
Source: Food and Agriculture Organization of the United Nations[8]

Europe

Major commercial cherry orchards in Europe extend from the Iberian peninsula east to Asia Minor, and to a smaller extent may also be grown in the Baltic States and southern Scandinavia.

United States

In the United States, most sweet cherries are grown in Washington, California, Oregon, and Northern Michigan.^[9] Important sweet cherry cultivars include "Bing", "Brooks", "Tulare", "King" and "Rainier". Both Oregon and Michigan provide light-colored "Royal Ann" ('Napoleon'; alternately "Queen Anne") cherries for the maraschino cherry process. Most sour (also called tart) cherries are grown in Michigan, followed by Utah, New York, and Washington^[9]. Additionally, native and non-native cherries grow well in Canada (Ontario and British Columbia). Sour cherries include Nanking and Evans Cherry. Traverse City, Michigan claims to be the "Cherry Capital of the World", hosting a National Cherry Festival and making the world's largest cherry pie. The specific region of Northern Michigan that is known the world over for tart cherry production is referred to as the "Traverse Bay" region. Farms in this region grown many varieties of cherries, sold through companies in the region.

Australia

In Australia, the New South Wales town of Young is famous as the "Cherry Capital of Australia" and hosts the internationally famous National Cherry Festival. Popular varieties include the "Montmorency", "Morello", "North Star", "Early Richmond", "Titans", and "Lamberts".

Gallery

		Rainier
	Stella, Prunus avium	Ripe cherries, stacked and on display for sale on a market in Barcelona	Formation of the cherry fruit at beginning of May (France)
Cherries (variety Lambert)—watercolor 1894	Cherries with leaf	Yamagata cherries	Cherry popped.
Prunus avium ripening fruit	Cherries served in a bowl	A Cherry leaf with nectary glands on the stalk.	A young Gean or Wild Cherry leaf
Leaf tip nectary glands	Cherry tree from the village of Aita al-Foukhar in Lebanon	Cherries in Chester U.K.

See also

• Cherry blossom
• Acerola
• Cherry pitter
• Fruit tree forms
• Fruit tree propagation
• Fruit tree
• Marasca cherry
• Pruning fruit trees
• Sour Cherry of Kleparow
• Dried cherry

Notes

1. ^  "Pontus". Catholic Encyclopedia. New York: Robert Appleton Company. 1913. http://en.wikisource.org/wiki/Catholic_Encyclopedia_(1913)/Pontus. 
2. ^ A History of the Vegetable Kingdom, Page 334.
3. ^ The curious antiquary John Aubrey (1626–1697) noted in his memoranda: "Cherries were first brought into Kent tempore H. viii, who being in Flanders, and likeing (sic) the Cherries, ordered his Gardener, brought them hence, and propagated them in England." Oliver Lawson Dick, ed. (1949). Aubrey's Brief Lives. Edited from the Original Manuscripts. p. xxxv. 
4. ^ "All the cherry gardens and orchards of Kent are said to have been stocked with the Flemish cherry from a plantation of 105 acres in Teynham, made with foreign cherries, pippins, and golden rennets, done by the fruiterer of Henry VIII." (Kent On-line: Teynham Parish)
5. ^ The civic coat of arms of Sittingbourne with the crest of a "cherry tree fructed proper" were only granted in 1949, however.
6. ^ Tall JM, Seeram NP, Zhao C, Nair MG, Meyer RA, Raja SN (2004). "Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat". Behav. Brain Res. 153 (1): 181�"8. doi:10.1016/j.bbr.2003.11.011. PMID 15219719. 
7. ^ "Tart Cherries May Reduce Heart/Diabetes Risk Factors". Newswise, Retrieved on July 7, 2008.
8. ^ "FAOSTAT: ProdSTAT: Crops". Food and Agriculture Organization. 2007. http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567. Retrieved on 07-02-2009. 
9. ^ ^{a b} Cherry Production National Agricultural Statistics Service, USDA, Retrieved on August 19, 2008.

External links

Wikimedia Commons has media related to: Cherry

Look up cherry in Wiktionary, the free dictionary.

• "Cherry juice hailed as superfood", Daily Mail, 26 September 2008.
• Phenolic compounds in sweet and sour cherries—Cornell University study.

v • d • e Cherry Cultivars Sweet (Bigaroon, Mazzard) Angela • Bing • Chelan • Chinook • Emperor Francis • Hudson • Lambert • Lapins • Rainier • Regina • Royal Ann (Napoleon) • Sam • Schmidt • Skeena • Stella • Sweetheart • Tieton • Ulster • Van Sour (Amarelle, Morello) Balaton • Montmorency Other edible Nanking Ornamental Prunus sargentii

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Dansk (Danish)
n. - kirsebær, kirsebærtræ, kirsebærrødt, [sl] ung pige
adj. - kirsebær-, kirsebærrød

Nederlands (Dutch)
kers, kersenhout(en), rood als een kers, maagd (elijkheid), groentje

Français (French)
n. - cerise, cerisier, rouge cerise
adj. - rouge cerise

Deutsch (German)
n. - Kirsche
adj. - kirschrot

Ελληνική (Greek)
n. - (φυτολ.) κεράσι, κερασιά, σκουροκόκκινο χρώμα, κερασί, (καθομ.) παρθενιά, παρθενικός υμένας

Italiano (Italian)
ciliegio, ciliegia

Português (Portuguese)
n. - cereja (f), cerejeira (f), virgindade (f) (gír.)

Русский (Russian)
вишня, черешня

Español (Spanish)
n. - cerezo, cereza
adj. - de color cereza

Svenska (Swedish)
n. - körsbär, körsbärsträd, körsbärsträ, körsbärsrött, mödis (sl.)

中文（简体）(Chinese (Simplified))
樱桃, 樱桃色, 樱桃树, 樱桃口味的, 樱桃色的, 樱桃木的, 鲜红色的

中文（繁體）(Chinese (Traditional))
n. - 櫻桃, 櫻桃色, 櫻桃樹
adj. - 櫻桃口味的, 櫻桃色的, 櫻桃木的, 鮮紅色的

한국어 (Korean)
n. - 벚나무, 처녀막, 초심자
adj. - 버찌 빛의, 처녀의

日本語 (Japanese)
n. - 女子名, サクランボ, サクランボ色, サクラ, さくら材, チェリー, 桜の木
adj. - サクランボ色の, さくら材製の

العربيه (Arabic)
‏(الاسم) كرز, شجرة الكرز‏

עברית (Hebrew)
n. - ‮דובדבן, קרום הבתולין, צבע אדום כהה מבהיק‬
adj. - ‮אדום כהה מבהיק‬

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