Cherries fruits are drupes (stone fruits), best known for their bright red color. Most cherries are sweet, but some varieties have a very sour taste. Cherry trees are closely related to almonds, peaches, plums, apricots, which all belong to the same genus. This page provides basic information on sweet cherry, together with cherry photographs, proverbs, quotes, and recipes.
| Scientific name: | Prunus avium |
| Synonym: | Cerasus avium |
| English: | Cherry |
| English: | Wild cherry |
| English: | Sweet cherry |
| English: | Gean |
| Dutch: | Kers |
| Dutch: | Zoete kers |
| Spanish: | Cereza |
| Spanish: | Cerezo |
| French: | Cerise |
| German: | Kirsche |
| German: | Vogel-Kirsche |
| German: | Süßkirsche |
| Italian: | Ciliegio |
| Family: | Rosaceae |
| Order: | Rosales |
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| Evergreen or deciduous: | Deciduous |
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Cherry pickle
Ingredients:
10 cups sweet black cherries with stems and pits, 2 cups water, 1
cup cider vinegar, 1/2 cup brown sugar (firmly packed), 2
Tablespoons pickling salt
Instructions:
Wash the cherries and dry them. Put water, vinegar, brown sugar, and pickling salt in a large stockpot and bring to a boil. Simmer and stir until all the sugar is dissolved. Then pack the cherries in hot, sterilized canning jars. Pour syrup over the cherries, leaving about 1/8-inch headroom. Seal with hot, sterilized lids. Process 10 minutes in a boiling water bath. Now store the cherries 2 to 4 weeks before eating. Serve as condiment for meat, poultry, and wild game.
Cherry Juice
Ingredients:
1) Cherry 100 grams
2) Syrup 30 grams
3) Boiled water 200 grams
4) Salt 1 gram or 1/5 teaspoon
Instructions to make the juice:
Clean the cherries. Blend them in the blender with the boiled water 100 grams then pour through
a sieve and keep juice in a glass. Pour the cherry from the sieve in another container then add another 100 grams of water then drain juice thru the sieve again. Mix both juice together, add salt and syrup as you like.
Last modified: 28 August 2010 - Copyright © 1995-2010 by Hein Bijlmakers - Contact me