Cherries
History
The cherry has existed since the Stone Age (3.3 million years ago); small pits have been found in Swiss lakeside settlements that have now disappeared. Legend has it that migratory birds from the East transported these stones around the world, but history tells us that the famous Roman general Lucullus was the first to bring them back to Italy from Asia. The Romans began to cultivate cherry trees as much for their fruit as for their leaves. In the Middle Ages, cherries were eaten raw or cooked, in dishes and wine, and stone-spitting competitions were born. In the 18th century, it was Louis XV who encouraged the production of cherries and to whom we owe the optimisation and intensive cultivation of the cherry tree, with techniques that are still used today. We also know that Napoleon loved this little red fruit, to the point where a variety is named after him! Cherry growing in Provence has found the ideal climate to thrive: exceptional sunshine, suitable humidity and dry weather at harvest time. It has also found outlets thanks to the confectioners of the Apt region. With 3,000 producers, the Vaucluse remains the leading department, with three quarters of the harvest going to the confectionery industry.
Varieties and Flavours
Today, more than two hundred varieties of cherries are listed in France, but only a dozen are cultivated. There are four main types of cherries:
- Bigarreau: sweet with firm, crunchy white or red flesh.
- Guigne: with soft flesh, is used to make kirsch.
- Amarelle: acidic with clear juice.
- Morello Cherry: acidic with coloured juice.
The Question on Everyone's Mind
Where is the largest concentration of cherry trees in France?
It is located in the Vaucluse, in the Monts de Venasque. It was here that the first top-of-the-range brand of cherry was born in 1978: the Venasque Mountains cherry, which is very sweet and fragrant.
How to Eat Them
The cherry is fragile and should be eaten quickly after purchase. It can be eaten raw in jam, syrup or compote and in desserts such as the famous clafoutis, tart, soufflé or black forest gâteau. It goes deliciously well with chocolate! It can also be found in savoury dishes as an accompaniment to meat such as pork loin, duck breast or venison leg.
A Recipe
Cherry Clafoutis:
|
Preparation time: 15 mins Cooking time: 40 mins Difficulty: easy Cost: € |
Ingredients for 4 people: 500g cherries |
- Heat the milk with the butter until the butter melts.
- Mix the flour, eggs, salt and sugar.
- Add the milk and melted butter to the mixture.
- Put the washed and stoned cherries in a buttered dish.
- Pour the mixture over the cherries.
- Place in the oven for 40 minutes at 210°C (gas mark 6-7).
- Enjoy!
Where to Buy Them
On the markets of Provence from May to the end of July. To buy directly from the producers, visit this site: www.acheteralasource.com/producteurs-en-france/fruits/departement/84/page/1
Cherry Events
The Syndicat de la Cerise de Venasque is organising a large Cherry Festival with a programme which includes cherry-tasting, discovery of local products, catering and entertainment. This event is scheduled for 5 July 2022.
For more information, call 04-90-67-37-46 or email [email protected]
