TL;DR
- Maraschino cherries are processed, artificially colored cherries primarily used as garnishes, while Bing cherries are fresh, sweet cherries known for their rich flavor and versatility in cooking.
- The production of Maraschino cherries involves brining, bleaching, and adding artificial colors and flavors, resulting in a candy-like product with little nutritional value.
- Bing cherries, developed in the 1870s, are the most widely produced sweet cherry variety in the U.S. and are celebrated for their natural sweetness and complex flavor profile.
- In terms of culinary uses, Maraschino cherries are ideal for garnishing desserts and cocktails, whereas Bing cherries can be enjoyed fresh, in baked goods, or paired with savory dishes.
- Nutritionally, Bing cherries are superior, offering vitamins, minerals, and antioxidants, while Maraschino cherries are high in added sugars and calories, making them a less healthy option.
Introduction
Pop quiz: What do ice cream sundaes, Manhattan cocktails, and Black Forest cake have in common? If you guessed cherries, you’re spot on! But not just any cherries—these iconic treats often feature either the vibrant Maraschino or the luscious Bing cherry. These two varieties couldn’t be more different, yet both play starring roles in the culinary world. Ready for a juicy showdown? Let’s dive into the delicious details of Maraschino and Bing cherries.
Cherry Varieties Overview
Cherries come in a dazzling array of types, from sweet to sour, dark to bright. Maraschino cherries are a unique breed—more of a processed product than a natural variety. They start life as light-colored cherries before undergoing a transformation. Bing cherries, on the other hand, are the poster child for fresh sweet cherries.
Other popular cherry varieties include the tart Montmorency, perfect for pies, and the yellow Rainier, prized for its delicate flavor. But today, our spotlight shines on the Maraschino and Bing, two cherries that couldn’t be more different—or more beloved.
Maraschino Cherries Explained
Origin and History
Maraschino cherries boast a history as colorful as their appearance. Their story begins in Dalmatia, a region of Croatia, where Marasca cherries were preserved in maraschino liqueur. This European delicacy made its way to America in the late 19th century, but Prohibition forced a reinvention. Alcohol-free brining and artificial colors replaced the liqueur, creating the bright red garnish we know today.
Physical Characteristics
Picture a perfect sphere of glossy, fire-engine red. That’s your typical Maraschino cherry. They’re uniform in size and color, with an almost otherworldly sheen. Some come with stems attached, while others are pitted for easy eating. Their unnaturally bright hue is part of their charm—a visual pop that’s hard to miss.
Production Process
The journey from orchard to jar is quite a ride for Maraschino cherries. It starts with light-colored cherries, often Royal Ann or Rainier varieties. These cherries take a dip in brine, which bleaches them white. Next comes a bath in red dye and sugar syrup, often flavored with almond extract. The result? A cherry that’s more of a candy than a fruit, engineered for long shelf life and bold appearance.
Bing Cherries Unveiled
Origin and History
Bing cherries owe their existence to Seth Lewelling, an Oregon horticulturist, and his Chinese foreman Ah Bing. Developed in the 1870s, the Bing cherry quickly became the gold standard for sweet cherries. Its size, flavor, and shipping qualities made it a hit with growers and consumers alike. Today, it’s the most widely produced sweet cherry variety in the United States.
Physical Characteristics
Bing cherries are nature’s jewels. Their skin is a deep, rich mahogany—almost black when fully ripe. Bite into one, and you’ll find flesh that matches the skin, along with a small pit. They’re larger than many cherry varieties, with a satisfying heft that promises a juicy experience.
Growing and Harvesting
Bing cherries are summer’s fleeting gift. The harvest season is short, typically lasting from June to August. They thrive in temperate climates with cold winters and dry summers, making the Pacific Northwest an ideal growing region. Harvesting is a delicate process—each cherry is handpicked to ensure only the ripest fruit makes it to market.
Taste Face-Off
Maraschino cherries are sweet—intensely, unabashedly sweet. Their flavor is more akin to candy than fruit, with notes of almond extract often overshadowing any natural cherry taste. There’s no tartness to speak of, just a sugary punch that can be divisive among food enthusiasts.
Bing cherries, by contrast, offer a complex flavor profile. They’re sweet, yes, but with a balanced tartness that keeps things interesting. The flavor is rich and deep, with subtle notes that might remind you of red wine or plums. It’s a natural sweetness that satisfies without overwhelming the palate.
Texture Showdown
Bite into a Maraschino cherry, and you’ll encounter a unique texture. They’re soft and yielding, almost jelly-like. The preservation process removes much of the natural firmness, leaving a cherry that’s more about the syrupy mouthfeel than the fruit itself.
Bing cherries offer a completely different experience. They’re firm and meaty, with a satisfying bite. The skin offers a slight resistance before giving way to juicy flesh. It’s a texture that reminds you you’re eating a fresh fruit, with all the natural variations that entails.
Culinary Uses Compared
Maraschino in the Kitchen
Maraschino cherries are the darlings of the garnish world. They add a pop of color to desserts and drinks alike. You’ll find them topping ice cream sundaes, nestled in pineapple upside-down cakes, and speared on cocktail picks in everything from Shirley Temples to Manhattans. Their sweetness and unique texture make them less suitable for baking into dishes, but they’re unmatched as a decorative finish.
Bing Cherries in Cooking
Bing cherries are culinary chameleons. Enjoy them fresh out of hand, or let them shine in a wide range of dishes. They’re fantastic in pies, cobblers, and other baked goods, holding their shape and flavor well under heat. Bing cherries also make excellent preserves and can be dried for year-round use. In the savory realm, they pair beautifully with meats like pork or duck, adding a sweet-tart complexity to sauces and glazes.
Nutritional Face-Off
When it comes to nutrition, Bing cherries leave Maraschinos in the dust. Fresh Bing cherries are packed with vitamins, minerals, and antioxidants. They’re a good source of fiber and vitamin C, and studies suggest they may have anti-inflammatory properties.
Maraschino cherries, on the other hand, are essentially sugar delivery vehicles. They’re high in calories and added sugars, with little nutritional value to speak of. If you’re counting calories or watching your sugar intake, Maraschinos are best treated as an occasional indulgence rather than a regular part of your diet.
Availability and Storage
Maraschino cherries have a clear advantage when it comes to availability—you can find jars of these bright red beauties year-round in most grocery stores. Once opened, they’ll keep in the refrigerator for months, thanks to their high sugar content and preservatives.
Bing cherries, true to their natural roots, are a seasonal treat. Their peak season is relatively short, typically from June to August. Outside of these months, you might find imported Bings, but they’re often pricey and not as flavorful as in-season fruit. Fresh Bing cherries will keep in the refrigerator for about a week, or you can pit and freeze them for longer storage.
Price and Value Comparison
Maraschino cherries are generally inexpensive, reflecting their status as a processed product. A jar can last through many desserts and cocktails, making them an economical choice for garnishing.
Bing cherries, being a fresh, seasonal fruit, can vary widely in price. They’re often quite expensive outside their growing season. However, many cherry enthusiasts feel the superior flavor and versatility of fresh Bings justify the higher cost. For cooking and baking, frozen Bing cherries can offer good value and year-round availability.
Quality Factors
For Maraschino cherries, quality often comes down to personal preference. Some prefer a firmer texture and less artificial taste, while others enjoy the classic super-sweet, soft variety. Look for cherries with vibrant color and intact shapes—broken or mushy cherries are a sign of poor quality.
With Bing cherries, freshness is key. Look for firm, plump cherries with glossy skin and green, pliable stems. Avoid cherries that are soft, bruised, or have brown spots. The deeper the color, the sweeter the cherry—so reach for those rich, dark red beauties for the best flavor.
Natural vs Artificial Debate
The contrast between Maraschino and Bing cherries perfectly illustrates the natural vs artificial debate in food. Bing cherries represent the natural end of the spectrum—minimally processed, with flavors and nutrients intact. They’re the choice for those seeking a “clean” eating experience.
Maraschino cherries, with their artificial colors and flavors, sit firmly on the processed end. They’re a product of food science, designed for visual appeal and long shelf life rather than nutritional value. While some purists eschew them entirely, others appreciate Maraschinos for what they are—a unique product with its own place in culinary tradition.
Conclusion
Maraschino and Bing cherries each bring something special to the table. Maraschinos offer a burst of color and sweetness, perfect for garnishing and adding a touch of whimsy to desserts and drinks. Bing cherries deliver natural flavor and versatility, shining in both sweet and savory dishes.
Understanding the differences between these two cherry varieties opens up a world of culinary possibilities. So next time you’re planning a dish or mixing a drink, consider which cherry will best complement your creation. Will it be the bold pop of a Maraschino, or the natural allure of a Bing? The choice is yours—and it’s sure to be delicious.
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