Cherries

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The red diva

From mid-June each year, we are seduced anew by the cherry. The Swiss consume more than a kilo of them per capita every year. And every second cherry eaten is sourced directly from Switzerland. As quality demands have increased, cherry cultivation has been modernised in recent years. Most cherries are grown in half-standard-tree orchards and are protected from the weather using nets.

Cherries fresh from the farm store.

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The rain is their enemy

Cherries burst when the rain falls on them, as the sugar content within a cherry is greater than in the rainwater. To balance this difference in concentration, water flows into the interior of the fruit. This increases the pressure until the cherry ultimately bursts. Furthermore, the use of nets can drastically reduce the need for plant protection products. Along with the cherries that come from abroad, new invasive pests have also spread, causing problems for producers. Incidentally, the harvesting of cherries is also a labour-intensive undertaking and in the case of table cherries has to be completed by hand. One worker requires almost an entire working week (40 hours) in order to pick one tonne of cherries.

A protected Zug tradition

The Basel-Landschaft and Zug regions are particularly well known for their cherry production. However, Aargau and the eastern Swiss cantons of St. Gallen and Thurgau also produce considerable quantities. Since 2011, cherry growing in the canton of Zug has been protected by UNESCO as one of Switzerland’s living traditions.

Although Zuger Kirschtorte remains popular and only local kirsch is used to make it, demand for distilling cherries has fallen from 10 tonnes to less than a third of this figure over the past 25 years. Nowadays, we prefer to enjoy the succulent fruit directly.

Inspiration for a saying dating back to the Middle Ages

The German expression “mit dem ist nicht gut Kirschen essen”, which dates back to the Middle Ages and is used to warn against people you don’t want to tangle with, is also inspired by the cherry. Its origins can be traced back to noble rulers who would disparagingly spit cherry stones in the faces of unwanted guests who joined them while they were enjoying the fruit pulp. Centuries later, this expression can still be heard today.

Good for bees and ants

In addition to us humans, bees also love the cherry for the abundant nectar provided by its blossom. The industrious little insects can collect up to 1.5 mg of sugar per blossom, which is a lot compared to apples and other fruits. Cherry trees also have an ingenious self-protection mechanism: when their buds emerge in spring, a gland on the petiole secretes a nectar. This acts as an attractant for ants, which attack the small larvae of various butterflies and other insect pests, protecting the valuable buds in the process.

The headline act in summer desserts

Eating cherries is not only worthwhile due to their delicious taste: they are also packed with important nutrients such as vitamin C and calcium. Their colour, which ranges from red to dark red, indicates that these little vitamin bombs are also full of antioxidants that strengthen our immune system. Cherries also go well in cakes and summer desserts. As cherries are not sensitive to cold, they keep well in the refrigerator. The best way to store them here is in a bowl lined with kitchen roll that is not completely covered.

Tip: purchase your cherries when they are fully ripe, as they do not post-ripen. To preserve them for the winter, you can boil them down into a jam or preserves or freeze them. If you want them to keep their shape better, it is better to freeze them with their stone.

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