Fruit

Whole Fruit

Sour Cherry whole fruit is a prepared form of the fruit, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshRawRipenedStored Whole

Traits

IntactPortionPrimary YieldRecipe UnitStorageVersatileWhole Fruit

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 58.1

Amount per 100 g

Total Fat 0.32 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.91 mg
Salt 0.01 g
Total Carbohydrate 12.7 g
Dietary Fibre 1.91 g
Total Sugars 10.1 g
Complex / starch 1.05 g
Protein 0.84 g
Water 85.8 g

Detailed nutrients

Energy 58.1 kcal
Water 85.8 g
Carbohydrates 12.7 g
- Sugars 10.1 g
- Starch 1.05 g
- Fibre 1.91 g
Protein 0.84 g
Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 39.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.2 µg
- Vitamin C 2 mg
- Vitamin E 0.3 mg
- Vitamin K 4.9 µg
Minerals 280 mg
- Major Minerals 279 mg
  - Calcium 22 mg
  - Sodium 4.91 mg
  - Potassium 252 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: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.2 · vitamin-e: 0.3 · vitamin-k: 4.9 ·

Minerals

Sodium: 4.91 · Potassium: 252 · Calcium: 22 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1200

Market gardeners and growers selected sour cherry for flavour, yield and keeping quality, including named whole fruit portions.

1900

Cold storage and transport made sour cherry a year-round kitchen staple in many regions, including named whole fruit portions.

1950

Cooks bought prepped forms of sour cherry for speed while markets still sold whole produce, including named whole fruit portions.