My Encounter with Maraschino Cherries: A Love-Hate Relationship
Maraschino cherries have long been a source of debate, evoking strong opinions and diverse experiences. Let's delve into the history, versatility, and my personal encounters with these controversial confections.
Origin and Evolution
The maraschino cherry, with its lively red hue and sweet flavor, has a rich history dating back several centuries. Originally, the marasca cherry from northeastern Italy and the Balkans was preserved in a maraschino liqueur. This traditional preservation method was a delightful way to enjoy cherries during winter months.
However, with the advancement of industrial processes, the familiar maraschino cherry underwent significant transformation. Today, the modern industrial version involves a meticulous process: light-fleshed cherries are bleached with sulfur dioxide, then stored in brine. Upon needing these cherries, they are infused with sugar syrup dyed a vibrant red, flavored with almond extract, and pasteurized. The result is a product that bears little resemblance to the original cherry, mainly consisting of its skeletal remains: cell walls and skin.
Harold McGee, On Food and Cooking, p159
Versatility in Dishes
Despite their questionable origin, maraschino cherries find a place in many recipes, particularly in desserts. My personal experience with these cherries has been both positive and negative, reflecting the varied opinions on their use.
As a child, I viewed maraschino cherries as a delightful treat, but as an adult, I found myself putting up with them in my drinks, such as a Manhattan. However, my current standpoint on maraschino cherries is largely influenced by a personal dislike for their artificial sweetness and excessive additives. According to Harold McGee, On Food and Cooking, p159, processed maraschino cherries are often brimming with unhealthy sweeteners, high fructose corn syrup, and artificial colorings.
Nevertheless, some individuals consider maraschino cherries to be indispensable in their desserts. For instance, they are a delightful addition to an ice cream sundae and a fine enhancement to a Manhattan. Personally, I have managed without maraschino cherries but appreciate when they are included in desserts and cocktails for their visual appeal and flavor.
Interestingly, the controversy surrounding maraschino cherries extends beyond personal preferences to cultural and familial contexts. My experience crystallizes the divergent views on these cherries; my mother-in-law loves them, whereas my aversion speaks to a broader critique of their industrial production and excessive sweetness.
Conclusion
Maraschino cherries, with their complex history and polarizing taste, serve as a testament to the diverse ways in which food can evoke differing reactions. While some enjoy their sweet and colorful presence, others find them artificial and undesirable. Whether you exclaim 'they are nasty!' or view them fondly, it's clear that maraschino cherries play a unique role in culinary traditions and personal tastes.
My relationship with maraschino cherries serves as a reminder to savor the variety in food experiences, while also staying mindful of the health and taste preferences that guide our choices.