Cherries are the fruits (drupes) of the cherry tree. The tree is native to Asia Minor. It has been spreading throughout the Mediterranean basin for around three thousand years. The plant was introduced from Greece to Italy in the second century BC by the Roman general Lucullus, who ordered his legionaries to bring "sweet cherries" to Rome, which from that moment gradually replaced the more tart sour cherries. A century later, cherries had already reached the banks of the Rhine and the Thames. Today the cultivation of this fruit is widespread across the entire planet. Seventy-five per cent of the world harvest is produced in Europe.

Cherry varieties

The two species from which all cultivated varieties originate are Prunus avium (the sweet cherry) and Prunus cerasus (sour cherries, visciole and marasca cherries). From the former, all tenerina and duracina varieties are derived through selection. Tenerina cherries, as the name suggests, have soft flesh and are generally dark red in colour. Duracine (or duroni), on the other hand, are larger and have firm flesh. They can be dark red or black with red flesh, or light red with yellowish or pinkish flesh. Among the many varieties cultivated in Italy are the Marostica cherries, which carry the PGI mark; the early-ripening Bigarreau, on the market as early as mid-May; the durone nero di Vignola, which is very sweet; and Anella, a durone of fire-red colour with crunchy, juicy flesh. Ferrovia is a tenerina cherry cultivar grown mainly in Puglia, prized for the juiciness of the fruit; among the varieties ready in mid-June, the durone Nero II and the Ciliegione stand out for their quality. Among the typical at-risk varieties are the ciliegia di Lari, in the province of Pisa, the Piacenza Cuore Nero, the Vicenza Bianca Marosticana, and the very sweet Mora di Vignola.

Nutritional values of cherries

Cherries are endowed with vitamins A, B and C, mineral salts and precious trace elements (zinc, copper, manganese, cobalt). They contain levulose, a sugar suitable even for people who are obese or diabetic. The fact that they are practically free of fats and proteins makes them a healthy, low-calorie snack.

Properties and benefits

As well as being a guilty pleasure, cherries are also a valuable ally of beauty: the presence of anthocyanins means they slow down cellular ageing. According to some studies, two to three cherries a day may even offer the same free-radical protection provided by the recommended daily dose of vitamin E. But that is not all. An American study published in the Journal of Nutrition attributes significant therapeutic effects to cherries in relation to joint inflammation. According to the research, eating 45 fresh cherries at breakfast in the morning lowers the risk of developing inflammation. A further study by Michigan State University also highlights how a diet rich in cherries reduces heart attacks and cardiovascular disease. These tasty red fruits are also blood-purifying and detoxifying, draining for the liver and toxins, anti-infective, antibacterial and laxative. Finally, it seems that cherries are indeed one of the 7 foods that promote sleep. Researchers hypothesise that this food contains the amino acid tryptophan, which is a friend of sleep.

Contraindications

They are not recommended for people who suffer from irritable bowel syndrome. They have a laxative effect, so eating them in abundance can cause stomach ache and diarrhoea. They are hypotensive, so those who suffer from low blood pressure are better off not overindulging.

Cherries: the redder they are, the better they are for you

Studies conducted in Italy by Ivalsa at the CNR in Florence and the Department of Pharmaceutical Sciences at the University of Florence also reveal that Italian cultivars are far richer in natural antioxidants than those examined in American studies. And the redder the cherries are, the more they contain: anthocyanin compounds are found in greater quantities in varieties with a more intense colour.

How to buy them

They should be chosen "at just the right point", because unlike other fruits, cherries do not ripen after harvesting. The fruits should be firm, free of bruises, and have a bright green stalk. They keep in a cool, low-humidity place in a paper bag, never in plastic, and in the fridge only during summer. Once washed, if they are not eaten straight away, they should be dried thoroughly. Tradition has it that cherries are eaten before the feast of Saint John, on 24 June: past this date, with the sultry heat and over-ripening, they can easily harbour small white worms, known as "Giovannini".

Recipes and use in cooking

There is no end to the recipes you can make with cherries: excellent tarts, desserts and puddings; they can be cooked with fish or meat, used to make vinegar, risotto and jam, and stewed in wine. Try our spelt and cherry salad!