The Surprising Truth Behind the Bleaching Process
Before any dye is introduced, the cherries undergo a drastic transformation. The process begins with brining, where naturally light-colored sweet cherries, such as Royal Ann or Rainier varieties, are submerged in a solution containing sulfur dioxide and calcium chloride. This brine serves two purposes: it firms the fruit's texture for a long shelf life and, most importantly, completely strips it of its natural pigments and flavor. The cherry emerges from this bath as a pale, flavorless fruit, essentially a blank canvas for the next stage of processing.
Artificial Coloring: How the Red is Reapplied
Once bleached, the cherries are ready to receive their signature color. They are soaked in a sugar syrup that is heavily infused with artificial food coloring. The most common dye used in American maraschino cherries is FD&C Red No. 40, also known as Allura Red AC. This synthetic dye is responsible for the universally recognizable neon red that tops everything from ice cream sundaes to cocktails. Almond extract is also added to the syrup to mimic the flavor of the original, liquor-preserved marasca cherries.
The Historical Shift from Natural to Artificial
The modern maraschino cherry is a far cry from its European origins. The original treat, popular among the wealthy, featured dark, sour marasca cherries preserved in a maraschino liqueur. With the advent of American Prohibition in the early 20th century, a search began for a non-alcoholic and more commercially viable alternative. This led to the creation of the processed, artificially colored version we know today, largely pioneered by an Oregon State University professor in the 1920s. A key point in this history was a 1940 FDA ruling that officially defined 'maraschino cherries' as cherries that had been dyed and sweetened in syrup, regardless of their origin or initial composition.
Comparison: Modern vs. Traditional Maraschino Cherries
| Feature | Modern American Maraschino Cherry | Traditional European Maraschino Cherry (e.g., Luxardo) |
|---|---|---|
| Cherry Type | Light-colored sweet cherries (e.g., Royal Ann, Rainier) | Small, dark marasca cherries |
| Color Source | Artificial food dyes (typically FD&C Red No. 40) | Natural pigment from marasca cherries and liqueur |
| Flavor Profile | Very sweet, often with an added almond extract flavor | Complex, with notes of wood, spice, and sour cherry |
| Processing Method | Brined and bleached, then soaked in sugar syrup with dye | Preserved in maraschino liqueur and its own juices |
| Added Sugar | High, often uses corn syrup and sugar | Sugar from liqueur, but generally less sweet and processed |
| Nutritional Value | Significantly reduced due to bleaching and processing | Closer to natural fruit, more antioxidants |
The Rise of Natural and Dye-Free Alternatives
As consumers become more health-conscious, demand for maraschino cherries without artificial color has grown. Some brands now offer dye-free versions, typically using natural vegetable- or fruit-based colorants, such as beet juice or anthocyanins extracted from darker cherries. These alternatives are often more expensive and may not achieve the same vibrant, neon-red hue, but they cater to a market segment seeking cleaner ingredients. The flavor profile is also different, reflecting the natural character of the fruit and coloring agents used. Homemade versions are also popular for those who want complete control over ingredients.
Are the Dyes Safe?
The safety of food dyes like Red 40 has been a topic of debate for years. While the FDA has determined Red 40 to be safe for consumption, some studies and health advocates raise concerns about potential health effects, particularly links to hyperactivity in sensitive individuals, including children. This has led some European countries to have stricter regulations or ban certain dyes entirely. The decision to consume products with artificial dyes is a personal one, but understanding the ingredients allows for an informed choice.
Conclusion: More Than Just a Garnish
The history of the maraschino cherry reveals a shift from a rare, naturally preserved delicacy to a mass-produced, artificially colored and flavored confection. Yes, most commercial maraschino cherries do have food coloring in them, a necessary step in their modern production process after being bleached of their original pigment. However, the growing popularity of premium, traditionally made, and naturally colored versions means consumers now have a wider array of choices. Whether you prefer the neon-red nostalgia of the classic or the richer, natural flavor of a high-end alternative, the cherry on top is no longer just one shade.
Visit this resource to read more about food dye alternatives.
The Ingredients That Give Cherries Their Redness
- Original Process: Traditional maraschino cherries were preserved in maraschino liqueur made from marasca cherries, which provided a dark, natural color.
- Modern American Production: The majority of maraschino cherries sold today are made from lighter-colored sweet cherries that are bleached of their original color.
- Artificial Dye: The most commonly used food coloring for the iconic red hue is FD&C Red No. 40, a synthetic dye.
- Other Dyes: Other dyes, such as carmine (derived from cochineal insects), can also be used. Some older or non-compliant products may have used Red No. 3, which is being phased out.
- Natural Alternatives: Some companies offer dye-free maraschino cherries that use natural colorants like beet or anthocyanins from dark cherries.
FAQs
Question: Why are maraschino cherries bleached before being colored? Answer: Maraschino cherries are first bleached to remove their natural color and flavor, providing a consistent, blank canvas for the artificial coloring and sweetening process.
Question: What kind of cherries are used to make maraschino cherries? Answer: While original maraschino cherries were made from marasca cherries, modern American versions are typically made from lighter-colored sweet cherries like Royal Ann or Rainier.
Question: Is FD&C Red No. 40, the dye in maraschino cherries, safe? Answer: The FDA considers Red No. 40 safe for consumption, though some studies have raised concerns about potential health effects, such as hyperactivity in children, which has led some other countries to ban or restrict its use.
Question: Do any maraschino cherries exist without artificial coloring? Answer: Yes, some brands now produce dye-free maraschino cherries using natural colorants derived from fruits and vegetables, though they may look and taste different from the traditional version.
Question: What's the difference between traditional and modern maraschino cherries? Answer: Traditional maraschino cherries were marasca cherries preserved in maraschino liqueur, retaining natural color and flavor. Modern ones are bleached and re-colored with artificial dye and sweetened with sugar syrup.
Question: How long do maraschino cherries last? Answer: Unopened, shelf-stable maraschino cherries can last for 1–2 years in a cool, dark place. After opening, they should be refrigerated and are typically good for several months to over a year if kept properly sealed.
Question: How do homemade maraschino cherries differ? Answer: Homemade versions allow control over ingredients, often using fresh cherries, natural juices for color, and avoiding artificial dyes and preservatives. They can be a healthier alternative to store-bought varieties.
