Kashmiri Cherries
Cherries may be either deliciously sweet and deep brown-red, or quite tart and bright red. The two most common are the sweet cherry, Prunus avium L., and the sour (often referred to by growers as the pie or tart) cherry Prunus cerasus L.. Sour cherries have a lower sugar content and a higher acid content than its sweet counterpart. Not surprisingly, sour cherries are slightly less caloric than sweet cherries, containing about 60 calories per 3.5 oz (100 g) portion compared to 80 calories for sweet. Cherries are high in vitamin C, carbohydrates, and water, and include trace amounts of fiber, protein, vitamin A, vitamin B1 (thiamin), vitamin B2 (riboflavin), niacin, calcium, phosphorus, iron, and potassium.
Cherries are found in the wild and have been domesticated for centuries. There is a myriad of cherry types, resulting from new varieties and hybrids developed for hardiness and flavor. This fruit is found in Asia, Europe, and North America, with Iran, Turkey, United States, Germany, and Italy leading in the production of cherries. Together, 10 countries produce over 1.1 million short tons (over one million metric tons) of cherries annually.