North American Fruit Explorers mailing list at ibiblio

["Dr.Chiranjit Parmar" <parmarch_mnd@dataone.in>]

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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