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nafex - Re: [NAFEX] pie cherries - Cherry subsititute

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  • From: "Dr.Chiranjit Parmar" <parmarch_mnd@dataone.in>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] pie cherries - Cherry subsititute
  • Date: Fri, 31 Dec 2010 08:44:27 +0530

Here in India the commercial confectioners use cherries in some items. As cherries are not grown much in India, so they use hard unripe but mature fruits of Carissa carandas (http://www.fruitipedia.com/karaunda.htm) which have been cooked in sugar syrup. They look perfectly like cherries and people who are not familiar with cherries are not able to know.

Dr. Chiranjit Parmar
Mandi HP India
www.fruitipedia.com
91 1905 222810, 91 094181 81323
Blog: AROUND THE WORLD FOR FRUITS, FRIENDS AND NEW EXPERIENCES
available at www.fruitipedia.blogspot.com

----- Original Message ----- From: "Ginda Fisher" <list@ginda.us>
To: "NAFEX Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Friday, December 31, 2010 8:12 AM
Subject: [NAFEX] pie cherries


What sort of cherries do you use for pies?

I am making a cherry pie for a party tomorrow. I'm using canned cherries. I have been looking for affordable canned cherries (hard around here) so I'm "taste testing" some options. (Hey, I can explore canned fruit from the supermarket, right?)

I have a bottle of cherries from Trader Joe's marked "Morello" (and from Germany.) I also have some cans just labeled "sour cherries". The Morello cherries were packed with some sugars, (including glucose!) and are a lovely dark red. The sour cherries are packed in water and are so pale I'd consider adding food color. Except that the Morello cherries are sweetened, they taste quite similar.

Anyone know what I'm eating? Is the color different just because the processing was different, or is the fruit really different? What makes a good pie cherry, anyway?

Thanks,
Ginda
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