Small, plump cherries are related to the apricot, peach, nectarine, and plum, all of which bear a pit, soft flesh, and smooth skin. The different varieties of sweet and sour cherries range in color from yellow to bright red or deep purple, and are mainly cultivated during the summer months. Cherries are rich in sugar and potassium, as well as vitamins A and B.
Cherries have been put to diverse culinary usage since ancient times. Poached or sautÄed, they are a tasty complement to pork, game, and duck. Both mildly tart and sweet cherries are delicious when raw, and may also be dried or candied. SoufflÄs, flans, cold fruit soups, and baked fruits are often flavored with cherries. Moreover, many countries produce cherry liqueurs or brandies, the most famous of which is Kirsch (from Alsace). Cherry flowers and stems are popular for use in infusions, while the wood of the cherry tree is sculpted to make beautiful furniture.
