Cherries, Feel Better be Healthier

Cherries a great source for Anthocyamins,
calcium and Vitamin C

The scientific name for this fruit: Acerola,
Nutritional Value: A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Nutritional Value: per cherry:

Acerola, (west indian cherry), raw

Scientific Name: Malpighia punicifolia

NDB No: 09001

Nutrient	Units	1.00 X 1 fruit without refuse ------- 4.8g
Proximates
Water	g	4.39
Energy	kcal	2
Energy	kj	6
Protein	g	0.02
Total lipid (fat)	g	0.01
Ash	g	0.01
Carbohydrate, by difference	g	0.37
Fiber, total dietary	g	0.1
Minerals
Calcium, Ca	mg	1
Iron, Fe	mg	0.01
Magnesium, Mg	mg	1
Phosphorus, P	mg	1
Potassium, K	mg	7
Sodium, Na	mg	0
Zinc, Zn	mg	0.00
Copper, Cu	mg	0.004
Selenium, Se	mcg	0.0
Vitamins
Vitamin C, total ascorbic acid	mg	80.5
Thiamin	mg	0.001
Riboflavin	mg	0.003
Niacin	mg	0.019
Pantothenic acid	mg	0.015
Vitamin B-6	mg	0.000
Folate, total	mcg	1
Folic acid	mcg	0
Folate, food	mcg	1
Folate, DFE	mcg_DFE	1
Vitamin B-12	mcg	0.00
Vitamin A, IU	IU	37
Vitamin A, RAE	mcg_RAE	2
Retinol	mcg	0
Lipids
Fatty acids, total saturated	g	0.003
4:0	g	0.000
6:0	g	0.000
8:0	g	0.000
10:0	g	0.000
12:0	g	0.000
14:0	g	0.000
16:0	g	0.002
18:0	g	0.001
Fatty acids, total monounsaturated	g	0.004
16:1 undifferentiated	g	0.000
18:1 undifferentiated	g	0.004
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.004
18:2 undifferentiated	g	0.002
18:3 undifferentiated	g	0.002
18:4	g	0.000
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.000
22:5 n-3	g	0.000
22:6 n-3	g	0.000
Cholesterol	mg	0
Other
Alcohol, ethyl	g	0.0

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

History:
Washington DC:
a gift from Japan in 1912...of 3000 cherry trees from Mayor Yukio Ozaki of Tokyo.
March 26: 3,020 cherry trees arrive in Washington, DC. The trees were comprised of the following varieties: (Great pictorial history and thier journey from Japan)
Prunus x yedoensis "Yoshino" . . . . . . . . . . 1,800
Prunus serrulata "Ariake". . . . . . . . . . . . . . . .100
"Fugenzo" . . . . . . . . . . . . . . . . . . . . . . . . . . .120
"Fukurokuju". . . . . . . . . . . . . . . . . . . . . . . . . .50
"Gyoiko". . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

(These were all planted on the White House Grounds)
"Ichiyo". . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160
"Jonoi". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
"Kwanzan" . . . . . . . . . . . . . . . . . . . . . . . . . . 350
"Mikurumagaeshi" . . . . . . . . . . . . . . . . . . . . . 20
"Shirayuki" . . . . . . . . . . . . . . . . . . . . . . . . . . 130
"Surugadainioi". . . . . . . . . . . . . . . . . . . . . . . .50
"Takinioi" . . . . . . . . . . . . . . . . . . . . . . . . . . 140

Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3,020

Enviroment:

Physical characteristics:

Flowers:

Propagation:

Pests:

Month: February is National Cherry Month. Historians say that Geogre Washington enjoyed cherries so much that he would never harm a cherry tree. The 2005 National Cherry Blossom Festival is scheduled for March 26-April 10. Traverse City, Michigan claims to be: "Cherry Capital of the World"-Thier festival originated from a spring ceremony known as the "Blessing of the Blossoms."

Harvest: Season of ripening may vary greatly from the southern to northern areas of the states

Fruit: Varieties:
"Season of ripening may vary greatly from the southern to northern areas of the state. Sweet cherries may begin ripening in early June in southern New Jersey, with late season varieties maturing in mid to late July in thenorthern areas of the state.All of the dark and white, yellow, or pinkish cherries areof the genus and species Prunus avium, while the tartcherries are of the species Prunus cerasus. Tart cherriesare generally easier to grow because they bloom later,resist rain cracking, produce heavier, and are self-fruitful.Sweet cherries have a tendency to bloom earlier, early blooming is acceptable to be damaged by spring frosts, are more susceptible to rain cracking, andare often damaged by birds because they are of such high quality and sugar. The relative tolerance to rain crackingis described with each variety.Many sweet cherry varieties are self-unfruitful and somecannot be pollinated by other cherry varieties. For thisreason, it is important to plant the varieties recommendedfor pollination because they are cross-compatible andbloom in a season where they will pollinate the respectivevariety. Some new sweet cherry varieties are self-fruitfuland great for home orchards. A chart is included to helpyou determine pollination needs" Dark Sweet Cherry Varieties

Variety	Flavor	Season	Appearance
Viva	Sweet	Early Season, Medium Size,	Dark Red Appearance, moderate tolerance to cracking
Hartland	Sweet	Early Season, to early midseason, Medium Size,	Dark Red Appearance, moderate tolerance to cracking
Viscount	Sweet	early midseason, Medium Size,	Dark Red Appearance, moderate tolerance to cracking
Sam	Flavor: fair	Season: Early midseason	Appearance: medium large to large, medium firm, very dark red
Valera	Flavor	Season: Early midseason,	Appearance: medium size, dark Red, firm
Kristin	Flavor: Swee, richly aromatic, good	Season:midseason, winter hardy	Appearance: medium-large to large size, firm,very dark red variety
Summit	Flavor	Season: Midseason	Appearance: medium-large to large size, firm,very dark red variety
Ulster	Flavor:very good	Season:Midseason to late season	Appearance: medium-largesize, medium firm, very dark red variety
Black Gold	Flavor	Season: Midseason	Appearance: very dark red
Van	Flavor	Season: Mid Season	Appearance: medium-large to large size, veryfirm, very dark red variety
Royalton	Flavor: excellent flavor	Season: MidSeason	Appearance: large size, firm, dark red variety
Hedelfingen	Flavor: Good	Season: Late	Appearance: medium to medium -largesize, medium firm to soft, dark red
Somerset	Flavor: excellent	Season: Late Season	Appearance: medium - Large size very dark red to purple black.
Sweetheart	Flavor:	Season: late season, medium size, dark red, firm	Appearance: medium size, dark red, firm
Hudson	Flavor: Good	Season: Very Late	Appearance: large size, dark red, firm variety withtolerance to cracking.
White Gold	Flavor: Good	Season: Early Midseason	Appearance:medium-large size,yellow with red blush,
Rainier	Flavor: excellent	Season:	Appearance: large, firm, attractive, yellow cherry, with abright scarlet red blush, and
Emperor Francis	Flavor	Season: MidSeason, trees medium size	Appearance: medium-large size,firm, full pinkish red blushed
Gold	Flavor: good to fair (Maraschino cherries)	Season: Late season,	Appearance: small size, medium firm, whitish-yellow
Montmorency	Flavor: Tart	Season: late June in southern New Jersey	Appearance: mediumsize, medium firm, bright red skinned, yellow flesh andclear juic
Galaxy	Flavor: Tart	Season: Easly harvested,	Appearance: medium firm, bright red skinned, yellow flesh andclear juice
Meteor	Flavor: Tart	Season: late June	Appearance: larger fruit than Montmorency, bright red skin, very productive, winter hardy
Balaton	Flavor: Tart	Season: ripening in late June in southern New Jersey	Appearance: A medium-large size, bight red skinned, darkjuiced,
Sure Fire	Flavor: Tart	Season: late June	Appearance: A medium size, bright red skinned, red juiced
North Star	Flavor: Tart	Season: late June early July	Appearance: A small to medium size, moderately firmvariety with dark red skin, flesh and juice, tree has low igor, natural dwarf.

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Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.
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Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.