Cherry Fruit
One little known fact is that only two species of cherry fruit can be found in America, three can be found in Europe, and the remainder of the cherry species can be found in Asia. Cherries have a very short fruiting season. In Australia they are usually at their peak around Christmas time. In Southern Europe and America, they are most ripe and at their peak in June. In the United Kingdom, they are ripe and ready to eat around mid July and during the summer season. In many parts of North America, cherry fruit trees are among the first fruit trees that ripen. As of 2003 the annual world production of domesticated cherries was about 3 million tons, with one third of this number consisting of sour cherries. In addition to being an enjoyable fruit, they have attractive flowers and are commonly planted for their flower display in spring. Several of the Asian cherries are particularly noted for their flower display. The Japanese Sakura, for example, is a national symbol that is displayed yearly at the Hanami festival. Most of the flowering cultivars are sterile and do not bear fruit. The cherry fruit selected for eating are derived primarily from two species, the Wild cherry and the Sour cherry. The Wild variety has given rise to the Sweet variety and many other varieties. The Sour variety has been used mainly for cooking. The high costs of production, more specifically costs related to irrigation, spraying, labor, as well as their proneness to damage from rain and hail makes the cherry fruit relatively expensive. Nonetheless, there is a high demand for this nutritious and delicious fruit. Vitamins, Minerals and Phytochemical Components The cherry fruit contains dietary fiber and minerals like calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese, and selenium. In addition, small amounts of vitamins A, C, B6, B12, E, thiamin, riboflavin, niacin, and pantothenic acid can be found in cherries. They also contain Beta carotene, with sour cherries being shown to have more Beta carotene than sweet cherries. Cherry fruit have antioxidants like pectin and anthocyanins that have been linked to the prevention of cancer and heart disease. Surprisingly, the actual juice from cherries is a potent antibacterial agent that fights tooth decay. Studies performed at Forsyth Dental Center have shown that black cherry juice can block up to 89% of enzyme activity that normally leads to plaque formation. Medicinal Uses Based on Scientific Studies Coming Soon
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