Why You Should Avoid Maraschino Cherries and What to Eat Instead
Maraschino cherries are quite literally the
cherry on top of the cream. You can find them garnishing all sorts of
delectable desserts and drinks, such as the ever-famous Shirley Temple,
and pretty much every store-bought cream cake. They're easily
distinguished by their signature bright red color. But doesn't that
color make you question their value?
Maraschinos: a Historic Background
The Luxardo family's distillery was founded
in 1821, and it produced a cherry liquor from the distilled leaves,
stems, pits, and skins of the Marasca cherry itself. The family-owned
business started selling candied cherries preserved in the liquor in
1905, thus inventing maraschino cherries, marketed as Luxardo cherries.
In the aftermath of WWII, the Luxardo family business was nearly doomed
but one family member managed to escape deep into Italy with a written
recipe and a small Marasca cherry tree. At the time, Luxardo cherries
had a naturally deep red color on the verge of black.
Then how did today's neon red version come
about? The answer is tightly linked to another significant historical
event. During the prohibition period, a horticulturist by the name of
Ernest Wiegand found a way to imitate the flavor of the (originally
alcohol-preserved) cherries with a mix of calcium salts and several
artificial flavorings and dyes. The result was much sweeter and of much
more vibrant color than the original, but was non-alcoholic and much,
much cheaper to produce. Some of the materials Wiegand used are still
used today in the manufacturing process of American Maraschinos.
How Does a Cherry Become Maraschino?
The details of the manufacturing process
alone might be enough to divert you from ever again eating those, and
that's before we've even taken a look at the nutritional profile.
Originally, the cherries were brined in salt water and then preserved in
cherry liquor. There were no additives whatsoever, including
thickeners, colorants or preservatives. These were considered a true
delicacy and they still are today, but the manufacturing process is
expensive, and finding original Luxardo cherries today can be a bit of a
back-bend.
Modern American Maraschinos are brined in
sulfur dioxide and calcium chloride, which also bleaches them. The
bleaching removes all-natural pigment, and while that may sound like a
purely visual issue, these pigments actually contain powerful
antioxidants which are fully removed from the cherries. The fruit is
stripped of all its anti-inflammatory benefits, as well as other
benefits cherries hold, such as regulating blood pressure, improving
arthritis symptoms, sleep, and brain function.
Calcium chloride is a salty-tasting compound used for various purposes
in the food industry. It is generally regarded as safe and is mainly
used as a firming agent in canned vegetables. Sulfur dioxide is a
gaseous compound mainly used for the preservation of dried fruits,
thanks to its antimicrobial purposes. In wine-making, it is used as an
antibiotic and antioxidant.
After the bleaching, the now-yellow cherries are soaked in a mix of
syrup and artificial food dye. One of the main components of this syrup
is high fructose corn syrup, HFCS, commonly found in candy, sugared soda
and processed food. It is known to increase risk of diabetes type 2,
obesity, and heart disease.
What's the Alternative?
The nutritional value of a Maraschino
cherry is heavily decreased compared to that of a fresh cherry. It
contains over two times the calories, and less than half of the protein
content. The processing almost fully strips the cherries of all their
nutrients. That includes vitamins C and B6, Magnesium, Phosphorus, and
Potassium.
Apart from dry nutritional facts, I tend to avoid Maraschinos mainly
because of their waxy texture. Hard to believe they ever grew on a tree,
as there's truly nothing natural about them anymore. While these are
consumed in small quantities and likely on special occasions, wouldn't
you like to go for a better alternative if there was one? Well, there
is! You can invest in original-made Luxardo canned Maraschinos or make
your own at home. You're not likely to find those at the local grocer,
but they will be easily found in the liquor aisle of any fine spirit
store. As for the homemade recipe, here it is:
You'll need:
-1 quart of cherries
-1 cup cherry pits
-3 cups water
-2 cups brown sugar
-1 cup Hibiscus
-3 star anise
Preparation:
1. Sterilize the jars by baking them in the oven at 350°F. Seed the
cherries and reserve the pits.
2. Toast the pits over medium fire, add the water and hibiscus and bring
to a simmer.
3. Add the anise and sugar. Cook until reduced but not too thick. Strain
liquid into a bowl.
4. Divide the cherries into the jars. The jars should still be warm.
5. Cover with the liquid to the top of the jars. Seal and store upside
down overnight.
6. The cherries will be soft and dark, and will last up to 6 months in a
sealed container in the fridge.