Anyone who has ever indulged in an ice cream sundae is more than familiar with the delicious maraschino cherry. It may not seem to have much relationship to a "real" cherry, but make no mistake — maraschinos start off as cherries on a tree. The process of making a maraschino cherry is certainly complex, and reading about it may put you off eating them. First, the cherries are soaked in a brine solution — not the traditional sea water, but a solution made with sulfur dioxide and calcium chloride. The cherries are then soaked in the concoction for 4-6 weeks, which erases their original flavor and color. After the cherries are separated from the brine, they’re soaked in a solution of sugar syrup, red dye No. 40, and almond flavoring for another month. Then, they're pitted and their stems are removed. Finally, the transformed cherries are bottled, along with the syrup. The jars are sealed and pasteurized by heating them for 20 minutes at 185ยบ F. This process allows the cherries to be shelf stable for years, even after the jars are opened. So, is any nutrition left after all that brining and bleaching? Very little. Maraschino cherries have a lot more sugar and calories than regular cherries and far fewer antioxidants, but they sure look nice sitting atop an ice cream sundae.
