Cherries have a powerful underlying flavor when juiced, so people often dilute it with either milder liquid like apple juice or even water. Cherry trees are native to the more temporate areas of the Northern Hemisphere.

Most of the cherries that people eat are of two types, the Sweet Cherry (which derives from the Wild Cherry) and the Sour Cherry (also called the Morello Cherry). As well as the fruit themselves, cherry trees are also well known for their attractive flower displays. The Japanese have a yearly festival devoted to the blossoms.

Some people don’t like to bother with making juice out of cherries because they need to be “pitted” first before you juice them. The best ones for juicing are also those that are less ripe than you’d want if you were eating them whole, though the fruit should not be extra firm either. Additionally, depending on whether you are using sour cherries or sweet ones for your juice you’ll have to think about what other kinds of juice you might like to add to balance things out.

Cherries are a good source of anti-oxidants that many studies have linked as good battlers of cancer and heart disease. They are also notable for easing gout, arthritis, anemia, indigestion and constipation. They contain so called “Flavonoids” (Isoqueritrin and Queritrin) that researchers have shown are effective as anti-cancer agents. They also contain Anthocyanins which may help prevent plaque building up on artery walls.

Juicing Buddies: Melons, Apples
Vitamins and minerals: Vitamin C, Potassium.