What’s up everybody, it’s Dylan! We’re all familiar with any phrase ending with “...with a cherry on top.” Well, this week it’s the cherry’s time to shine, and you’ll be surprised how much there is to offer in such a little red package!
They have always been a favorite fruit of mine. Whether you bring them along in a zip lock bag to a picnic, or bake them in a fresh pie, cherries are always a hit. Cherries are super high in nutritional value. Anthocyanin, a powerful antioxidant, is found in cherries. Fiber, Potassium, and Melatonin, too, are also naturally included in these fresh fruits.
What I didn’t know, though, is that there isn’t just one type of this marvelous treat. As a cherry-lover, I wanted to do some research, and find out every strain of cherry there was. The selection of cherries is numerous- and each strand is entirely different than the others.
The most popular and most recognizable are called Bing cherries. Bing cherries are deeply red in color, firm in texture, and extremely juicy in flavor. These cherries are most likely the ones that you and/or your parents purchase at your local supermarket. They are the easiest to find.
Rainier cherries, though harder to find, are divine. They are yellow-white in color, and when ripe, a perfect light yellow shade. These cherries blossom at the end of April, and are perfect for the spring.
Skeena cherries are extremely dark in color. They are identified by their blackish-red shade, along with their crunchy texture. They are often used for desserts and pies. These cherries are harvested around July and August.
Often seen as just a food accessory, I wanted to put cherries in this week’s Dylan’s Lunchbox, because honestly, they deserve it. Cherries just work well with so many other foods! Of course, if you’re looking for something a bit more involved, our Lavender Lemon Cookies are perfect to feed your hunger. Make sure you’re back in the kitchen again next Friday for a brand new Dylan’s Lunchbox!