How do the West Indian cherries taste? Introduction to the Origin and use of West Indian Cherry

From California cherries in the Northern Hemisphere to Northwest cherries, New Zealand and Australia in the Southern Hemisphere follow. The largest sources of imported cherries in China are mainly from the United States, Canada and New Zealand. The main producing areas in the United States are California and Northwest China. Generally speaking, California cherries are relatively sweet, with large production and balanced prices. They are the most popular varieties for local consumers. (Washington cherries are grown in large quantities in northern Washington state and are world-renowned Northwest cherries.) The prospect of homebred cherry now is better!

acerola cherry

Origin: West Indian cherries are native to tropical America. The aborigines of the Caribbean region of the West Indies have been cultivated and utilized as early as hundreds of years ago. Later, they spread to Hawaii, India and other countries in the tropical and subtropical regions of the world through tropical America.

Uses of West Indian cherries:

In addition to fruit can be made into a variety of processed products such as fruit juice, preserves, jam, jelly, pudding and vitamin C tablets for the body's vitamin C nutrition source, because of the rapid growth of strong plants, beautiful trees, long fruiting period, can also be used for gardens, hedges, bonsai and other environmental landscaping cultivation and leisure (sightseeing) orchard cultivation, especially suitable for schools and parks garden cultivation.

Taiwan West Indian Cherry cultivars originated from Florida and Puerto Rico in 1953 and 1954 (1942 and 1943) introduced by Lin Pu and Cai Zhimo respectively. There are four cultivars, A1, A21, B17 and Florida. After trial cultivation, observation and domestication, according to their fruit flavor, there are roughly three species of West Indian Cherry cultivated in Taiwan at present:

Sweet species: fruit surface ridge obvious, color is light red and leaf oval (round leaves), can be eaten raw.

Second, sour species: smooth fruit surface, pale pink flowers and long elliptical leaves (needles), for processing.

Third, sweet small seed: small fruit, smooth fruit, light flavor, more for garden ornamental use.

Although the Indian cherry mentioned above has a "sweet seed", its taste is still slightly sour and not as sweet as the real cherry on the market. Vitamin C content, fruit size, fruit color, acidity and yield per plant vary among species or plants. Species should be carefully selected according to business objectives.