Cherry is the earliest mature fruit tree species of deciduous fruit trees in northern China after Chinese cherry. Some experts say that actively developing cherry will have a market and great market prospects. When does cherry mature? When did cherries come into the market? The following is introduced by the small editor of plant house!
When will cherries be on the market? When will cherries be on the market: cherries mature from mid May to mid June every year, and should be the best to eat from late May to June 20. Because of different regions, the temperature is also different, and the ripening time will be slightly different. Early cherries are generally listed in May of the Gregorian calendar, lasting a little more than a month, because cherries are not suitable for long-distance transportation. Late cherries are almost on the market in mid and late May, which belongs to the follow-up before taking over.
How to make snacks with cherries [cherry jam]
Main ingredients: 500g cherry, 100g rock sugar and 100g soft white sugar
Practice:
1. After washing the cherry, remove the stem and stone.
2. Remove the cherry stone, add white granulated sugar, mix well and marinate for 1 hour.
3. After marinating for an hour, some cherry juice will come out.
4. Pour the pickled cherries into the pot, add rock sugar and half a bowl of water.
5. Add a little salt. The fire is on fire, turn to small fire and cook slowly.
6. When boiling cherries, take another pot, boil the bottle with cherry sauce in boiling water for a few minutes, disinfect and boil over low heat.
6. Boil for about half an hour, the cherry has become transparent, the soup is less viscous, turn off the fire.
7. Put it into a boiled glass bottle while it is hot and seal it.
8. After natural cooling, put it into the refrigerator for cold storage.
Notes for eating cherry jam cherries 1. Cherries are warm and easy to get angry. Ordinary people can eat 10 cherries a day, especially those with fat belly and thick and greasy tongue coating.
2. Those with damp heat constitution and easy to get angry shall fast. Cherry is hot and prone to dampness. People with hot diseases and virtual heat cough should fast, otherwise they will aggravate the symptoms of cough and phlegm. People suffering from mouth and tongue sores, boils and hemorrhoids should not eat.
3. Children should not eat more. Cherry is warm in nature. Children are pure Yang. Eating cherry too much is prone to fever.
4. Tuberculosis, chronic bronchitis and bronchiectasis belong to those with Yin deficiency and excessive heat. They should not eat cherries when they have dry cough and less phlegm, or the phlegm is yellow and thick, hot flashes in the afternoon, red cheekbones, night sweats, red tongue and soft pulse.
5. Do not eat cherries on an empty stomach. Under fasting condition, gastric acid secretion will increase. The combination of gastric acid with pectin and soluble substances in Cherry will produce sediment that is difficult to dissolve, which can cause indigestion or diarrhea.
6. Cherry has a high content of potassium. It contains 258 mg of potassium per 100g. Patients with nephropathy can eat a small amount when their renal function is normal. It should be forbidden to eat when they have abnormal renal function and oliguria.
7, cherry sweet, diabetic patients can not eat more.
8. The nucleolus in the cherry kernel contains a cyanoside component, which can produce toxic hydrocyanic acid after hydrolysis. Excessive eating will cause poisoning, so pay attention to spitting out the kernel when eating cherry. Do not overdose when taking medicine. For mild discomfort, you can drink sugarcane water to detoxify.
9. Cherries belong to berries and are easy to damage. They should be handled with care and can be stored in the refrigerator at minus 1 ℃. Cherries are dark red, generally sweet, and most of the light cherries are sour. Dark cherry has high anthocyanin content and good quality. Cherry has a green stem at the bottom, high gloss on the surface, full particles, and solid fresh fruit. The stem is black, the surface is dim, and sticky, indicating that it is not fresh and inedible.