[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 
> http://www.bunchgrapes.com
>  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 
> very
>  good.
>  Ginda
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