It is believed that the Romans discovered cherries in Asia around 70 BC and introduced them to Britain in the 1st century AD! Their red colour and tangy taste made them a hit with the Romans, Greeks and Chinese and they were brought to America by the early settlers in the 1600s.

There are two basic categories of cherry: sweet and sour. Sweet cherries are further differentiated by colour: dark and light-skinned cherries. Of the dark-skinned cherries, Bing is the most common, but other varieties include the Lambert, Van, Chapman, Larian and Black Republican. Among the light-skinned ones, the Rainier, and the Royal Ann, which is often canned or made into maraschino cherries, are the most popular. Among the sour cherries, most commercially-grown varieties such as Montmorency are canned or frozen for use as pie fillings or sauces.

When choosing cherries, look for a supple exterior and a bright colour. They should be refrigerated as soon as possible, as it not only preserves the fruit but also improves the flavour. Both sweet and sour cherries can be made into jams, preserves or brandied. Sour cherries are very popular for pies, and also used for making cooked fruit compotes, flans, souffl?s and cherries jubilee, as well as spirits such as kirsch. Cherries are full of nutrients, like pectin, vitamin C, and beta-carotene, with some potassium. They also contain phytochemicals, which are believed to have anticancer as well as anti-inflammatory and antihistaminic properties.

When buying cherries, buy ones that have been kept cool and moist, as flavour and texture suffer at warm temperatures. Good cherries should be large, glossy, plump, hard, and dark-coloured. Reject undersized fruits or those that are soft or flabby. Check for bruises or cuts on the surface, and toss back cherries that are sticky through juice leakage. If you find many damaged fruits, look elsewhere, as a number of spoiled cherries in a bin will start the others on the road to decay. The stems should be fresh and green; avoid cherries without stems, as the skin break causes decay to begin. Darkened stems are a sign of either old age or poor storage conditions.

Always store cherries loosely to minimise bruising. Store unwashed cherries in plastic bags, or pour them into a shallow pan in a single layer and cover with plastic wrap. Store them in the refrigerator. Fresh cherries should keep up to a week, but check them occasionally and remove any that have begun to go bad. Extend the cherry season by freezing them! Rinse and drain the cherries thoroughly, then spread them out in a single layer on a cookie sheet and freeze. Transfer the frozen cherries to a heavy plastic bag. They?ll keep for up to one year this way.

brie torte

Ingredients: 1 wheel brie cheese; 2 tbs cream cheese; 1/3 cup dried tart cherries; 1/4 cup chopped walnuts; 2 tbs fresh parsley, chopped

Method: Refrigerate the brie for at least 30 minutes and slice horizontally. Combine the cream cheese, cherries, walnuts and parsley and mix well. Sandwich the mixture between the cheese, chill and serve with crackers.