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For countless people, the highlight of a sundae is the maraschino cherry perched on the whipped cream. DNY59/Getty ImagesAnyone who has enjoyed an ice cream sundae or sipped a Manhattan cocktail is well-acquainted with the ever-present maraschino cherry. It might not resemble a natural cherry much, but rest assured: Maraschinos begin as cherries plucked from trees. Typically, Gold, Rainier, or Royal Ann varieties are selected.
Originally, the preferred cherries were marasca cherries, a tart variety native to coastal Croatia. During the mid-1800s, these cherries were preserved in brine made from local seawater and then immersed in a liqueur. This liqueur was crafted using the fruit's leaves, crushed pits, and juices.
Marasca cherries were regarded as a luxury item and are quite pricey. As a result, manufacturers began producing imitation maraschino cherries, which are now commonly used as garnishes.
How Maraschino Cherries Are Made Today
Whether you love or loathe this vibrant red treat, there's no denying that the maraschino cherry production process is intricate – and learning about it might make you think twice before eating them.
Initially, the harvested cherries are immersed in a brine solution. Modern methods replace traditional seawater with a mixture of sulfur dioxide and calcium chloride, or a combination of sodium metabisulfite, citric acid, and calcium chloride. The cherries soak in this solution for four to six weeks, which strips away their natural flavor and color. Afterward, the cherries are removed from the brine.
Following this, the cherries are submerged in a solution containing sugar syrup, red dye No. 40, and almond flavoring for an additional month. They are then pitted and destemmed (though sometimes the stems are left intact for those who enjoy tying them with their tongues).
Ultimately, the processed cherries are packed into jars along with the syrup. The containers are then sealed and pasteurized by heating them to 185 degrees F (85 degrees C) for approximately 20 minutes. This method ensures the cherries remain shelf-stable for months, or even years, after opening.
So, does any nutritional value remain after all the brining and bleaching? Barely: Maraschino cherries contain significantly more sugar and calories compared to natural cherries and have far fewer antioxidants. Antioxidants are known to lower the risk of certain cancers, type 2 diabetes, and even heart disease.
Initially, the brining process caused maraschino cherries to shrivel and harden, resembling raisins. However, horticulturist Ernest Wiegand discovered a way to include calcium salts in the brine. This innovation helped the cherries retain a plump and appealing texture, a method still in use today with further refinements.
