Fruit
Flesh
Cherry flesh is the edible pulp—the reason the fruit is grown. Sweet for fresh eating or tart for cooking. Fully ripe fruit yields the best aroma. Eat fresh, blend, or cook gently into sauces and desserts. Discard seeds or pits as species require, and cut away bruised areas.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 4.84 mg
- Salt 0.01 g
- Total Carbohydrate 12.9 g
- Dietary Fibre 2.04 g
- Total Sugars 9.69 g
- Complex / starch 0.94 g
- Protein 0.82 g
- Water 80.2 g
- Energy 52.2 kcal
- Water 80.2 g
- Carbohydrates 12.9 g
- Protein 0.82 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Omega-3 0.01 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin C 2 mg
- Vitamin E 0.27 mg
- Vitamin K 4.4 µg
- Minerals 338 mg
- Major Minerals 337 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.7 · vitamin-e: 0.27 · vitamin-k: 4.4 ·
Minerals
Flesh of Cherry: composition reflects this culinary part relative to the whole ingredient.
History
Fruit packers graded whole fruit and processed flesh, peel, and juice separately.
Ready-cut fruit and frozen puree widened year-round use.
Chefs highlighted peels and less common fractions in zero-waste desserts.