Cherry is the fruit of cherry (Prunus avium). The domesticated plant was obtained from repeated botanical hybridisations.
The name cerasa present in several Italian dialects, as well as Portuguese (cereja), French (cerise), Spanish (cerea), Romanian (cireş) and English (cherry), comes from Greek κέρασος (kérasos) and hence the name of City of Cerasunte (or rather Giresun), in Ponto (the present Turkey) from which, according to Pliny the Elder, were imported into Rome in 72 BC By Lucio Licinio Lucullo the first cherry trees [1].
The fruit can be born from two different botanical species. On the one hand the sweet cherry (so-called Prunus avium), which produces the cherries we are used to consuming as fresh fruit. On the other hand, the cherry (Prunus cerasus), which produces chamois, viscosa or marasche, generally called acidic cherries. This article describes the cherry properly mentioned, the fruit of prunus avium.
Cherry, normally spherical, of 0.7 to 2 inches in diameter, can also take on the shape of a heart or slightly elongated sphere. The color, normally red, may vary, depending on the variety, the light yellow of the Piedmont white grain to the almost black red of the black duron of Vignola. The pulp also takes on different color and consistency depending on the variety and passes from white to reddish brown in the first case and from tender to crisp in the second case. The taste is sweet, never stucco, with acidity tips.
Cherry matures in the spring-summer period and contains only one hardwood seedlings.
In Italy, two categories of cherries are mainly spread: the durons, the bigger and the darker, and the lighter, the lighter and the smallest.
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