One of the most beautiful signs of spring is the flowering cherry tree, promising succulent sweet, juicy fruits about two to three months away. The only thing better than seeing the beautiful tree is, a few months later, being able to enjoy the wonderful cherries.

Now, according to recent research, there are more reasons to love this tree and the fruit it produces.

Science-based research shows that cherries pack a health-promoting punch. Ruby-red tart cherries are bursting with antioxidants that relieve the pain of arthritis and gout and may help prevent cancer and heart disease.

Not only do fresh, red cherries taste great, just 20 cherries provide 25 milligrams of anthocyanins, which help to shut down the enzymes that cause tissue inflammation, according to some doctors, so cherries might prevent many kinds of pain, one of them being arthritic joint pain.

An apple a day or a handful of cherries?

While it still holds true that an apple a day keeps the doctor away, it seems that we need our cherries too. So, maybe eat about a cup of cherries for breakfast and maybe some apple slices for lunch!

– Tart cherries are bursting with antioxidants. Tests show that Montmorency tart cherries have high ORAC values (oxygen radical absorption capacity). This is a measure of how many antioxidants are in a food product and how powerful they are.

Antioxidants are the cancer-fighting agents found in fruits and vegetables. Scientific research has proven that antioxidants lower the risk of cancer, heart disease, and memory loss.

– New studies indicate cherries also have significant levels of melatonin, a potent antioxidant that kills free radicals, which are toxins believed to cause or worsen many diseases.

– Tart cherry juice concentrate is used as an all-natural alternative for more than 70 million people suffering from arthritis and other chronic joint pain. They contain powerful antioxidants that relieve the pain of arthritis and gout, protect against cardiovascular disease, and inhibit cancer tumors. Some people claim headache relief, and a better nights sleep.

All the medical information above is based on the tart cherry.

Cherry history

Cherries are one of the world’s oldest cultivated fruits. The cherry tree, Prunus avium, is native to Eastern Europe and Western Asia and is part of the rose family.

Today, 90 percent of the commercial cherry crop is grown mostly in Michigan, California, Oregon and Washington. The most popular variety is the Bing cherry, developed by Seth Luelling in Milwaukie, Oregon in 1875. Allegedly it is named after his Manchurian foreman.

Cherry facts:

– It is believed that the sweet cherry originated in the area between the Black and Caspian Seas in Asia Minor around 70 B.C. The Romans introduced them to Britain in the first century A.D.

– Cherries are drupes, or stone fruits, and are related to plums, peaches and nectarines.

– The English colonists brought cherries to North America in the 1600’s.

– There are more than 1,000 varieties of cherries in the United States, but fewer than 10 are produced commercially.

– On average, there are about 44 cherries in one pound.

– In an average crop year, a sweet cherry tree will produce 800 cherries.

– Seventy percent of the cherries produced in the United States are grown in the Northwest.

– While they have long been a popular dessert fruit, cherries were used for their medicinal purposes in the 15th and 16th centuries.

– Researchers first found that eating cherries may help relieve gout and arthritis attacks back in 1950 during a preliminary study of daily cherry consumption.

– In Japan, where cherry blossoms are the national flower, the cherry represents beauty, courtesy, and modesty.

Sweet and sour cherries

Usually eaten out of hand, they are larger than sour cherries, heart-shaped with sweet firm flesh. They range in color from golden red-blushed Royal Ann to dark red to purplish-black Bing, Lambert, and Tartarian are other popular dark cherries. Sweet cherries also work well in cooked dishes.

Sour, or tart cherries are more globular in shape with softer flesh. The Early Richmond variety is the first available in late spring and is bright red in color, with the Montmorency soon following.

So grab a handful of cherries and nibble away. Or better yet, make this wonderful Double Cherry Pie.

All of Kay’s past recipes can now be accessed at www.dailyrecord.us. Kay Bona is an award-winning columnist and photographer. Contact her at [email protected].