The Processing of Bakery Cherries
Most of the bright red, glistening cherries found in baked goods are not fresh, but rather maraschino cherries, which have undergone an extensive manufacturing process. This process strips the cherries of their natural color, flavor, and most of their nutritional value, replacing it with artificial additives and large amounts of sugar.
The journey from a light-colored, natural cherry (like a Royal Ann) to a maraschino cherry involves several key steps:
- Brining: The cherries are first soaked in a brine solution containing calcium chloride and sulfur dioxide. This bleaches the fruit, removing its natural color and flavor.
- Rinsing: The bleached cherries are then thoroughly rinsed to remove the brining solution.
- Soaking: They are subsequently soaked in a solution containing high-fructose corn syrup, artificial red food dye (most commonly Red No. 40), and flavoring, often from bitter almond oil.
- Preserving: Finally, they are jarred in a sugar-sweetened liquid with added preservatives to prolong shelf life.
The Health Concerns of Processed Bakery Cherries
Due to this heavy processing, bakery cherries offer minimal health benefits and introduce several nutritional drawbacks, primarily centered around their high sugar content and artificial additives.
High Sugar Content and its Effects
Each maraschino cherry can contain a significant amount of added sugar, often in the form of high-fructose corn syrup (HFCS). Excessive sugar consumption is linked to a cascade of negative health outcomes, including:
- Weight gain and obesity
- Increased risk of type 2 diabetes
- Cardiovascular issues, such as high triglycerides
- Dental problems
- Fatty liver disease
Artificial Dyes and Additives
The vibrant red color of bakery cherries is not natural; it comes from artificial food dyes, with Red No. 40 being the most common. While the FDA regulates food dyes, they have been linked to potential side effects, particularly in sensitive individuals and children. Some concerns include:
- Hyperactivity: Some studies suggest a link between artificial food dyes and increased hyperactivity in children with sensitivities.
- Allergic Reactions: Dyes like Red No. 40 can cause allergic reactions in some people.
- Carcinogens: Small amounts of benzidine, a known carcinogen, can be found in Red No. 40, though the health impact of food-level exposure is still under debate.
Loss of Natural Nutrients
In stark contrast to fresh cherries, which are packed with vitamins (A, C, K), minerals (potassium), fiber, and powerful anthocyanin antioxidants, the bleaching and processing of maraschinos remove these beneficial compounds. A maraschino cherry is essentially a candied version of the original fruit, devoid of its natural goodness.
Fresh vs. Bakery Cherries: A Nutritional Comparison
| Feature | Fresh Cherries | Bakery (Maraschino) Cherries |
|---|---|---|
| Sugar Content | Natural sugars (12.8g per 100g) | High in added sugar, often HFCS |
| Fiber | Good source (2.1g per 100g) | Minimal to none due to processing |
| Vitamins & Minerals | Rich in Vitamin C, K, potassium | Significantly reduced levels |
| Antioxidants | High in anthocyanins, anti-inflammatory | Stripped of natural antioxidants |
| Additives | None | Artificial colors (Red 40), preservatives |
| Calorie Count | Lower (approx. 63 kcal per 100g) | Higher due to added syrup |
| Health Impact | Anti-inflammatory, heart-healthy | High sugar, empty calories, potential health risks |
The Healthy Alternatives
If you enjoy baking with cherries but want to avoid the drawbacks of processed varieties, several healthier alternatives exist. Using fresh or frozen cherries in your recipes is the most straightforward option, preserving their nutritional integrity. For applications where a preserved cherry is needed, look for naturally-colored options or prepare your own. Other alternatives include:
- Frozen Tart Cherries: Found in the freezer section of most supermarkets, these are typically unsweetened and retain many nutrients.
- Dried Cherries: Available in most grocery stores, these offer concentrated cherry flavor. Opt for varieties without added sugar.
- Naturally-Dyed Maraschinos: Some brands offer "natural" maraschino cherries, which use beet juice for coloring instead of Red No. 40. While still high in sugar, they avoid the artificial dye.
- Homemade Cherries: For full control, you can preserve your own cherries using fresh fruit, natural sweeteners, and no artificial colors.
Conclusion: Choose Fresh Over Processed
In conclusion, while the occasional bakery cherry is unlikely to cause serious harm, relying on these heavily processed ingredients for flavor or garnish is a nutritionally poor choice. The bleaching, sweetening, and artificial coloring process strips the fruit of its natural antioxidants and fiber, leaving behind mostly sugar and chemical additives. The health benefits of cherries are tied to their fresh, natural state. For a healthier, more nutrient-dense option, opt for fresh or frozen cherries in your baked goods and confections. Your body will thank you for making the more wholesome choice.
For more information on the processing of maraschino cherries, Healthline provides a detailed overview.
