A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye is FD&C Red 40), sugar syrup, and other components.^[rx]

Maraschino cherries Quick Facts
Name:	Maraschino cherries
Origin	Believed to have originated in Oregon.
Colors	Dark
Shapes	Drupe, Diameter: 8 mm
Taste	Sour
Calories	8 Kcal./cup
Major nutrients	Carbohydrate (1.62%) Copper (0.78%) Total dietary Fiber (0.53%) Calcium (0.30%) Iron (0.25%)
Health benefits	Sugar content, Nutrients availability

Maraschino cherry is believed to have originated in Oregon. But we could say that Oregon is the birthplace of the modern maraschino cherry industry and from here the process of making preserved cherries started. Ernest H. Wiegand (1886-1973), an Oregon State University professor was the father of modern Maraschino cherry. In 1919, after Wiegand arrived, he was accessed to solve problems bothering Oregon cherry growers. Queen Anne is the type of cherry that thrived here uses to spoil quickly and has a mushy consistency when preserved. The wealthy Americans brought preserved cherries with them from travels through Europe where Maraschino is believed to have originated and growers desired to compete in growing Maraschino cherry market. Weigand (from 1925-1931) started to develop a new process of preservation. The final solution includes the addition of calcium salts to the brine in which cherries are soaked in. It is revolutionary and used today for the production of maraschino. Oregon, a result of Weigand’s work, has become the headquarters of Maraschino cherry development and research. The (local) food scientist who traced the lineage back to Wiegand is accountable for developments of green cherry and vice versa, a bleaching process that allows cherries to be dyed otherworldly colors.

Facts of Maraschino cherry

Name	Maraschino cherries
Native	It was originated in the mid-1800s in Dalmatia.
Fruit size	Diameter: 8 mm
Fruit color	Dark
Taste	Sour
Major Nutritions	Carbohydrate 2.1 g (1.62%) Copper, Cu 0.007 mg (0.78%) Total dietary Fiber 0.2 g (0.53%) Calcium, Ca 3 mg (0.30%) Iron, Fe 0.02 mg (0.25%) Zinc, Zn 0.01 mg (0.09%) Vitamin K (phylloquinone) 0.1 µg (0.08%) Vitamin B5 (Pantothenic acid) 0.003 mg (0.06%) Manganese, Mn 0.001 mg (0.04%) Choline 0.2 mg (0.04%)
Health Benefits	Sugar Nutrients
Calories in 1 cherry (NLEA serving), 5 g	8 Kcal.

Maraschino cherry is a sweetened, preserved cherry usually made from light-colored sweet cherries such as Rainier, Royal Ann, and Gold varieties. Firstly cherries are preserved in a brine solution which contains calcium chloride and sulfur dioxide to bleach fruit and then soaked in a suspension of food coloring, sugar syrup, and other components. Maraschino cherries are used as an ingredient in various cocktails and are named cocktail cherries. Literally, Maraschino cherries are preserved in brine with added chemicals to bleach cherries. Generally, they are soaked in high fructose corn syrup. It gets the intense color from food coloring often FD&C Red 40m added to sugar syrup. Maraschinos have a red color with the flavor of the traditional oil of bitter almonds. It could be produced to a specific flavor or color profile. For often, they are used to garnish baked ham, frozen yogurt, parfaits, pastries, ice cream sundaes, milkshakes, pineapple upside-down cake, and ice cream sodas.

Origin

Cherries are cultivated in various parts of the world but never gained popularity in North America that they have in the Middle East and Europe. Probably, they may be originated in between Caspian and Black seas where the trees are still grown in wild. By 300 B.C., cherries are cultivated in Greece and after cultivated (not long) in Italy. In the early first century, Romans brought cherries to England and by the 16^th century, there were various varieties. The cherries were brought by French colonists to Canadian Maritime provinces. In New England, cherry trees were grown by English colonists. The reports have shown that cherries are cultivated in abundance during the second half of the 17^th century in Virginia. More than 20 varieties of grafted trees were kept for sale by the mid-1700s by Long Island nursery. The settlers brought fruit seeds and trees as they moved to the west including cherry.

Maraschino cherries are bright red and sweet cherries familiar to Americans used in ice cream sundaes, cocktails, confections, and other drinks. The blog post on February 9, 2015, titled “Maraschino cherries classified as decorations but not food containing banned and toxic dye” declared that atypical progression of regulatory classification in the U.S. led to the unusual circumstance of Maraschino cherries being decorative and regulated that they were not meant for the consumption of humans and the manufacturing with dye has been banned for use in consumable products.

Nutritional value of Maraschino cherries, canned, drained

Serving Size:1 cherry (NLEA serving), 5 g

Calories 8 Kcal. Calories from Fat 0.09 Kcal.

Proximity	Amount	% DV
Water	2.86 g	N/D
Energy	8 Kcal	N/D
Energy	34 kJ	N/D
Protein	0.01 g	0.02%
Total Fat (lipid)	0.01 g	0.03%
Ash	0.02 g	N/D
Carbohydrate	2.1 g	1.62%
Total dietary Fiber	0.2 g	0.53%
Total Sugars	1.94 g	N/D

Minerals	Amount	% DV
Calcium, Ca	3 mg	0.30%
Iron, Fe	0.02 mg	0.25%
Potassium, K	1 mg	0.02%
Zinc, Zn	0.01 mg	0.09%
Copper, Cu	0.007 mg	0.78%
Manganese, Mn	0.001 mg	0.04%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B5 (Pantothenic acid)	0.003 mg	0.06%
Choline	0.2 mg	0.04%
Fat-soluble Vitamins
Vitamin A, IU	2 IU	N/D
Beta Carotene	1 µg	N/D
Lutein + zeaxanthin	3 µg	N/D
Vitamin K (phylloquinone)	0.1 µg	0.08%

Lipids	Amount	% DV
Fatty acids, total saturated	0.002 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.001 g	N/D
Fatty acids, total monounsaturated	0.002 g	N/D
Oleic acid 18:1 (octadecenoic acid)	0.002 g	N/D
Fatty acids, total polyunsaturated	0.003 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.001 g	N/D
Linolenic acid 18:3 (Octadecatrienoic acid)	0.001 g	N/D

Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not rxharun.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/

Health Benefits of Maraschino cherries

Here are some health benefits discussed on Maraschino cherries:

Sugar

The serving size (3.5 ounces) of Maraschino cherries offers 38.77 grams of sugar. A maraschino cherry provides 2 grams of sugar. Men should keep the intake of sugar to 36 grams (not more than 9 teaspoons) and for women 24 grams (up to 6 teaspoons). An average diet more than this promotes the chances of weight gain, heart diseases, and dental decay.

Nutrients

Maraschino cherries contain a small amount of some nutrients. The serving of 3.5 ounces provides 21 milligrams of potassium and 54 milligrams of calcium. The same serving size contains 1.5 micrograms of Vitamin K and 45 international units of Vitamin A. It contains some iron, magnesium, and also zinc.

Artificial colors

The deep red fresh cherries get their color from antioxidants that help to prevent cell damage. But Maraschino cherries get bright red color from artificial coloring.

https://www.youtube.com/watch?v=Q75bPt_V1Jc

Traditional uses

It contains prunasin and amygdalin that break down in the water for forming hydrocyanic acid (prussic acid or cyanide). In small amounts also, it promotes digestion, respiration and provides a sense of well-being.

Precautions

Limit its intake.
Some people might experience an allergic reaction so when encountering such a reaction avoid it.
The artificial coloring may be harmful to the body.

How to Eat