Ever wonder where maraschino cherries come from? Â The sickly sweet, almond-flavored ornaments don’t grow on the tree that way.
They don’t taste that way in nature, either. Â Actually, they’re much better right off the tree, minus the artificial red or green coloring and various assorted chemicals. Â They’re very sweet, just like the larger black cherries, but with a flavor all their own — almost with a hint of banana or something.
These luscious treats are dumped in a pit (the one I’ve seen is about the size of a motel swimming pool) filled with a brine of alcohol or sulfur dioxide. Â The color is bleached completely out, then they’re dyed and artificially flavored.
I haven’t eaten a single one since I saw how they’re made. Â I do, however, enjoy the real thing. Â This afternoon, I skipped lunch to save room for fruit as I picked in the orchards.
My two weeks on the farm is at an end, but as always, I wish I could live this way more of the time. Â The fresh air, exercise, and fresh foods are inherently healthier, but too often so hard to obtain in the hustle and bustle of ordinary life.
As summer comes to a close, I’m going to try to incorporate more of these things into our lives.