Maraschino cherry
Maraschino Cherry
Maraschino cherry (/mærəˈskiːnoʊ/ or /ˌmærəˈʃiːnoʊ/) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties.
Etymology
The term "maraschino" originates from the Marasca cherry of Croatian origin and the maraschino liqueur made from it, in which Marasca cherries were crushed and then fermented. The liqueur was originally produced in the Italian regions of Dalmatia and Veneto.
Production
In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring, sugar syrup, and other components.
Usage
Maraschino cherries are an important ingredient in many cocktails, providing an element of sweet flavor and a bright red color. They are also used as a garnish for desserts, and in some recipes, they are used as a key ingredient.
Related Terms
- Cherry: The fruit from which maraschino cherries are made.
- Preservation (food): The process by which maraschino cherries are preserved.
- Cocktail: A type of beverage in which maraschino cherries are often used.
- Dessert: A course that concludes a meal; the course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur.
External links
- Medical encyclopedia article on Maraschino cherry
- Wikipedia's article - Maraschino cherry
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski