[NAFEX] Black Cherry Juice
list at ginda.us
list at ginda.us
Sat Mar 6 22:20:31 EST 2004
So do you think they are regular eating (sweet) cherries, not "black
cherries"? Maybe black colored sweet cherries? That would make more
sense. I can't imagine how you would get juice off a black cherry.
This doesn't taste exactly like a sweet cherry, but then, orange juice
doesn't taste exactly like an orange, either. Whatever it is, it's
pretty good, and not too sweet.
On Mar 6, 2004, at 8:16 PM, Lon J. Rombough wrote:
> Part of it is that they are in California, where the hotter climate
> keeps the acids low (including the ones that make the fruit
> astringent) and raises the sugar. Cherries here in Oregon are
> slightly more acid, at least in the early part of the season, but the
> later ones are much like that , too. "Bing" is the main one they used
> to use for juice, though I'm not sure if that's the case now.
> Interestingly, I make raw juice from the wine grape, Marechal
> Foch, and it tastes a lot like Bing cherry juice. Enough to fool you
> if you don't know what it is.
> -Lon Rombough
> Grapes, writing, consulting, my book, The Grape Grower, at
> Winner of the Garden Writers Association "Best Talent in Writing"
> award for 2003
> I just bought some (expensive) juice from Whole Foods that claims to be
> 100% black cherry. I'm astonished how sweet and non-astringent it is
> compared to the black cherries I used to chew on when I lived in NJ.
> Anyone know how they do it? (The brand is "Knudsons", or something.)
> The juice has the richness I remember from the fruits I ate - it's
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