Fruit
Whole Fruit
Whole cherry should be fragrant and free of mould or large soft spots. Sweet for fresh eating or tart for cooking. Ripen on the counter if needed, then refrigerate soft fruit briefly before serving. Wash before cutting, not before long storage. Whole fruit keeps longer than cut; once opened, cover and use promptly.
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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 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.15 mg
- Salt 0.01 g
- Total Carbohydrate 12.4 g
- Dietary Fibre 2.05 g
- Total Sugars 9.59 g
- Complex / starch 1.03 g
- Protein 0.79 g
- Water 81.7 g
- Energy 56.9 kcal
- Water 81.7 g
- Carbohydrates 12.4 g
- Protein 0.79 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.6 µg
- Minerals 263 mg
- Major Minerals 261 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: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 14.1 · vitamin-e: 0.28 · vitamin-k: 4.6 ·
Minerals
Whole form averages edible parts as typically consumed.
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.