Cherries
Prunus avium · Prunus cerasus · cerise
Cherries: what every chef needs to know
in commercial kitchens, cherries are divided into two botanically distinct groups: the sweet cherry and the sour or morello cherry. Sweet cherries (Bigarreau, Kordia, Regina, Burlat) are eaten fresh, glacéd, used as garnishes or applied in sweet preparations. They are intensely seasonal: June to August. The sour morello cherry (Amarelle, Griotte, Montmorency) is firmer, more intensely coloured and flavoured, and used for clafoutis, Black Forest pastries, Kirsch, brandy and confit. Morello cherries contain more antioxidants than sweet cherries. Cherries are extremely fragile after picking: shelf life at 0–4°C is only 3–5 days. Careful handling is essential: never wash before storage (encourages mould), always store with the stem on. In classic patisserie, pitting cherries with a cherry stoner or Parisian spoon is a fundamental skill. Frozen morello cherries are available year-round and work well in hot preparations.
Cherries: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Cherries: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Black Forest gateau: chocolate sponge with whipped cream, morello cherries and Kirsch. Originating in the Black Forest (Germany), registered as a geographical indication. The Kirsch flavour is essential for authenticity.
French batter of eggs, milk and flour poured over unpitted morello cherries and baked in a shallow roasting pan. Traditionally the pits are not removed in the original Limousin recipe.
Flambeed cherries in an orange-Kirsch sauce, created by Auguste Escoffier for Queen Victoria in 1897. Served over vanilla ice cream as a tableside fire show.
Cherries: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Traditionally baked with the stone in: the amygdalin in the stone imparts a subtle bitter almond note to the batter. Always indicate on the menu and remove stones for at-risk groups.
Heat the Kirsch separately for a stable flame. Classic for Cherries Jubilee. Always remove the pan from the flame before adding the alcohol.
Use firm sweet cherries (Kordia, Regina). Add a splash of red wine or Kirsch to the sugar syrup for depth.
Pit cherries before freezing. Spread on a baking sheet and freeze individually for 2 hours, than transfer to bags. Morello cherries are virtually equivalent to fresh for warm preparations after freezing.
Cherries: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cherries: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Strongly seasonal: peak season June to August. Early imports (Spain, Italy) from May. Frozen morello cherries available year-round for hot preparations.
Cherries: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Cherries: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The most directly aroma profile with cherries: Kirsch is distilled from fermented morello cherries and has a dry, intense cherry aroma without sweetness. Classic in Black Forest pastry, clafoutis, and Cherries Jubilee. Not a wine but the gastronomic reference.
The oxidised, fig notes, and red-saute complexity of Banyuls connect closely with the deep flavour of candied cherries and cherry sorbet. A classic southern French dessert wine combination.
The dark berry notes and light tannin of sparkling Shiraz connect with sweet cherries in savoury preparations, such as a cherry-game reduction or duck with cherries. A modern combination outside the classical French patterns.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Cherries
What is the difference between sweet cherries and morello cherries?
Sweet cherries (Prunus avium) such as Kordia, Bigarreau and Regina are large, sweet and ideal fresh or as a garnish. Morello cherries (Prunus cerasus) are smaller, dark red, more acidic and firmer in structure. Morello cherries are the classic patisserie cherry for clafoutis, Black Forest cake and cherry brandy (Kirsch). Frozen morello cherries are available year-round.
Should I wash cherries before storage?
No. Wash cherries just before use, not before storage. Damp cherries in a sealed container develop mould rapidly. Store unwashed with stems on in the refrigerator at 0–4°C in a ventilated container or on a tray lined with kitchen paper.
How do I make classic Cherries Jubilee?
Cook sugared cherries briefly in a wide pan with orange peel and a splash of port or red wine. Add warmed Kirsch or cognac and flambé. Serve immediately over vanilla ice cream. The combination of hot flame, cold ice cream and cherry sauce is a table-side presentation with a gastronomic tradition dating to 19th-century Franco-British cuisine.
At what temperature should you store Cherries?
Store Cherries at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cherries professionally?
The primary professional technique for Cherries is Clafoutis (fry with pit) at 180°C for 35-40 min. Always verify core temperature with a calibrated probe thermometer.
Does Cherries contain allergens?
Cherries is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
