Description

The harvest season of New Zealand cherries usually begins in late November and ends in early February of the following year.

Characteristics of New Zealand Cherries:

• They are dark red with their skin is plump, firm and shiny.
• Cherries are firm and crunchy, with a sweet taste and a hint of sourness.

Nutrient contents:

According to nutrition experts, 154g of cherry fruit contains manganese: 5% DV, calories: 97, potassium: 10% DV, protein: 2g, copper: 5% DV, carbs: 25g, fiber: 3g, and vitamin C: 18% DV.

The water content in cherries is over 80 to 90%, with the remainder consisting of vitamins and minerals such as vitamin C, which helps boost the immune system, vitamin A, which improves vision, and a substantial amount of fiber, which is beneficial for digestion.

Storage instructions:

Cherries are sensitive to high temperatures and are difficult to store at room temperature. Therefore, when purchasing cherries, buyers should keep them in a sealed container in the refrigerator.

Cherries can maintain their freshness and nutritional content for about 10 days when stored at the optimal temperature of 0°C and humidity levels between 90% and 95%.

Keep cherries dry at all times, especially the stems, as cherries absorb water quickly. Wet cherries soften or spoil faster. Wash them just before eating to help keep them fresh longer.