The reddish color of cherries makes them more attractive than other fruits. Their small size makes them cute and, at times, even more sophisticated. Who would have ever thought that this reddish petite fruit contains the miracles and wonders that could treat us from our sicknesses and make our bodies more resilient to harmful diseases?

Cherry trees belong to the family Rosaceae. They are mostly grown in the United States. Since time immemorial, our ancestors cultivated cherries. The most common varieties include sweet and sour cherries. Sweet cherry trees, classified as Prunus avium, usually have a height of 15-30 m and have drooping leaves and stalk. These trees are more difficult to grow and are cultivated mainly in California. The latter, on the other hand, is smaller than the former but has smooth, shining leaves, and a more juicy fruit. Sour (or sometimes referred to as tart) cherry is classified as Prunus virginiana, and is mostly grown in the east side of the United States. Generally, cherries are cultivated in four states in USA: Washington, Oregon, Idaho and Utah.

There is a variety of uses for cherries. They usually come as finishing touches in our ice cream or cake. Cherries can also be eaten raw and fresh from the stalk. However, they can be best enjoyed if they are processed into other cherry products like dried cherries, juice concentrates, and ingredients in making pies, cookies, salads and meat stuffing. Fortunately, processing cherry fruits does not reduce their nutritional significance. For instance, dried tart cherries contain about 3,000 ORAC (Oxygen Radical Absorbance Capacity) units ― just enough for a day as recommended by many nutritionists around the globe.

Cherries are very abundant in sugar, minerals, antioxidants and ascorbic acid. According to different studies, eating cherries is associated with reduced frequency of chronic illnesses such as cardiovascular diseases and cancer. Additionally, cherries also contain phytochemicals (most especially phenolics) which are regarded as primary bioactive compounds for a healthier body.

One serving of cherries (73 grams) has 50 calories, 1 gram of total fat, 12 grams of total carbohydrates, 0 milligram of cholesterol, 0 milligram of sodium, 2 grams of dietary fiber, 10 grams of sugar and 1 gram of protein. The cherry fruit contains iron, calcium, and Vitamins A and C as well. Several studies also indicated that sour cherries are more nutritious than sweet cherries, although both (as varieties of cherries) are nutritious enough for the body. Tart cherries have lower levels of calories, but have higher levels of vitamin C and beta-carotene than sweet cherries.

Cherries are known as a good source of antioxidants. In fact a single cherry fruit contains more than 10 different antioxidants, making it one of the highest antioxidant-containing fruits in the whole world. One of the richest antioxidants found in cherries is anthocyanin, a compound that gives cherries their deep reddish color. The red pigments of cherries are a type of a phytonutrient called flavonoids, a very health-beneficial nutrient. These antioxidants strengthen the immune system of the individual; slow down the aging process and delay its symptoms (both physically and mentally); and reduce risks of heart-diseases and cancer.

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