Golden Cherries

Connie showed me yesterday the Golden Cherries she recently bought in Canada and reported to me, “The golden cherries are sweeter than most of the red ones.”

Well, I have never eaten this grand kind of “golden” cherries before. Maybe they only appear at “high class” supermarkets or restaurants or on luxurious cakes.

Here is an extract from Jennifer Anderson from allrecipes.com who writes about sweet cherries:

Sweet cherries (Prunus avium) are the most commonly available types of cherries in the United States; with their high sugar content, they are perfect for eating out of hand. One of the most popular varieties of sweet cherry is the Bing.

• Bing cherries range from dark red to almost black. They are firm but juicy, and very sweet when properly ripened.
• Rainier cherries are golden with a pink blush on their skin, and their flesh is yellow to transparent. These cherries have a very sweet and delicate flavor, and like all cherries, they bruise easily.
• Lamberts are heart-shaped beauties with dark red flesh and skin. Their sweet, rich flavor and juicy, meaty flesh make them a favorite for eating fresh as well as for cooking.
• Royal Ann cherries have golden-pink skin and flesh. They are difficult to find fresh; most Royal Anns are used to make maraschino cherries.