Do Maraschino Cherries Have Formaldehyde in Them?

December 26, 2025 •

3 min read

According to food historian lore, a mid-20th-century urban legend claimed that maraschino cherries were preserved with formaldehyde. In reality, this is a pervasive myth, and formaldehyde is not used in the modern production of maraschino cherries.

Quick Summary

Formaldehyde is not an ingredient used in the production of maraschino cherries. The rumor stems from a misunderstanding of the industrial brining process, which uses other chemicals to preserve, bleach, and prepare the fruit before it is dyed and sweetened.

Key Points

Formaldehyde is NOT used: The notion that maraschino cherries contain formaldehyde is a long-standing and baseless urban myth.
Modern production is chemical-based: The characteristic red color and sweet taste of modern maraschino cherries are created through a multi-step process involving brining, bleaching with sulfur dioxide and calcium chloride, and soaking in sugar syrup and artificial dye.
Origins in Prohibition: The modern American maraschino cherry was developed in the 1920s during Prohibition as a non-alcoholic alternative to the traditional European cherry preserved in maraschino liqueur.
Traditional vs. modern cherries differ: Original marasca cherries, like the Luxardo brand, are naturally preserved in their own juice or liqueur and are dark burgundy, not bright red.
Real concerns are sugar and dyes: Legitimate health concerns with modern maraschino cherries relate to their high sugar content and the use of artificial food dyes, such as FD&C Red No. 40.
FDA regulates ingredients: The additives used in maraschino cherry production, like sulfur dioxide and calcium chloride, are regulated food-grade chemicals, not dangerous embalming fluid.

Debunking the Formaldehyde Myth

For decades, a persistent urban legend has claimed that the glistening, crimson maraschino cherry contains formaldehyde, the chemical often associated with biology lab specimens. While this is a compelling and somewhat unsettling story, it is entirely false. No manufacturer in the U.S. or other regulated food markets uses formaldehyde to preserve maraschino cherries. The myth likely arose from a combination of the cherries' unnatural appearance and the public's general wariness of modern food processing techniques.

The Real Ingredients and Process

So, what chemicals are used instead? The truth is less dramatic, but still involves an intensive, multi-step process that transforms an otherwise pale cherry into its vibrant, sugary state. Modern maraschino cherries, typically made from light-colored sweet cherry varieties like Royal Ann, undergo a specific brining and processing method.

Brining and Bleaching: Fresh cherries are first placed in a brine solution that contains sulfur dioxide and calcium chloride. This process serves two key functions: it bleaches the cherries of their natural color and firms their texture.
Preservation: The brine also acts as a preservative, extending the fruit's shelf life.
Rinsing and Soaking: After the brining is complete (which can take several weeks), the cherries are thoroughly rinsed to remove the brine. They are then soaked in a sugar syrup for about a month to restore sweetness.
Dyeing and Flavoring: The final step involves infusing the cherries with food coloring, most commonly FD&C Red No. 40, to give them their characteristic bright red color. Almond flavoring may also be added to enhance the taste.

Why the Formaldehyde Rumor Persisted

The formaldehyde myth likely spread during an era of less transparent food manufacturing and public anxiety about industrial processes. The unnaturally bright red color and sweet, artificial flavor of the cherries contrasted sharply with natural fruit, making it easier for people to believe a sinister element was involved. The rumor is an example of a food-related urban myth that, once planted, is difficult to eradicate despite lack of evidence.

Comparison: American Maraschino vs. Traditional Marasca Cherries

To understand the different types of preserved cherries, it's helpful to compare the modern American maraschino with the traditional European marasca cherries, from which the modern version was derived.


Feature	American Maraschino Cherries	Traditional Marasca Cherries (e.g., Luxardo)
Origin	Oregon, USA, developed during Prohibition.	Dalmatian Coast (modern-day Croatia).
Base Cherry	Light-colored sweet cherries (e.g., Royal Ann).	Naturally dark, sour Marasca cherries.
Processing	Brined with calcium chloride and sulfur dioxide, then sweetened and artificially colored.	Candied in a syrup made from marasca cherry juice.
Preservation	Sugar syrup with preservatives.	Marasca cherry syrup or maraschino liqueur.
Color	Artificially bright red (FD&C Red No. 40).	Naturally dark, deep burgundy/purple.
Flavor	Very sweet, with added almond flavoring.	Complex, sweet, and slightly tart with a distinctive cherry-pit almond note.
Texture	Firm and crisp due to the brining process.	Softer, with a slight pop when bitten.
Use	Primarily a garnish for cocktails, ice cream, and desserts.	High-end cocktail garnish and gourmet ingredient.

The Importance of Scientific Accuracy in Food Production

The longevity of the formaldehyde myth highlights the public's interest and concern regarding how food is made. For commercially produced items like maraschino cherries, the use of chemicals is a routine part of ensuring product safety, consistency, and shelf life. Food and Drug Administration (FDA) regulations dictate which additives are permitted and at what levels. While some may find the modern maraschino process unappealing, the ingredients used, such as sulfur dioxide and calcium chloride, are standard and regulated food-grade substances. The real concern with modern maraschino cherries is their high sugar content and artificial dyes, not the use of formaldehyde.

Conclusion

In conclusion, the rumor that do maraschino cherries have formaldehyde in them is a baseless urban legend. The vibrant red treats are a product of an industrial process involving a bleaching brine, sweetening syrup, and food coloring, not embalming chemicals. Concerns about their health impact should focus on the high sugar load and artificial dyes, rather than a phantom preservative. For those seeking a less-processed option, traditional European-style marasca cherries offer a natural alternative. Understanding the real process helps separate fact from fiction and allows consumers to make informed choices about what they eat.

For more information on the history of the modern maraschino cherry and its development, a fascinating article can be found at the What's Cooking America website.

Frequently Asked Questions

No, maraschino cherries do not have formaldehyde in them. The idea is a persistent urban legend with no basis in modern food production.

Modern maraschino cherries are preserved with a brine solution containing sulfur dioxide and calcium chloride, which also bleaches the fruit. They are later sweetened and flavored with a sugar syrup.

The myth likely started during a period of public skepticism about modern food processing techniques. The unnaturally bright red color and sweet flavor of the cherries made it easy to believe a chemical like formaldehyde was involved.

No. The modern American maraschino cherry differs significantly from the traditional European marasca cherry, which is naturally dark, less sweet, and preserved in its own juice or liqueur, with no artificial coloring.

After being bleached by the initial brining process, modern maraschino cherries are colored with an artificial food dye, typically FD&C Red No. 40.

While they do not contain formaldehyde, modern maraschino cherries are very high in sugar and contain artificial dyes. For this reason, they offer limited nutritional value and are best consumed in moderation.

Yes, you can create a healthier version at home by soaking fresh cherries in a sugar syrup and using natural colorants like beet juice, or opting for a traditional recipe involving maraschino liqueur.