All natural, premium, sweetened (Red Tart Montmorency) cherries is dried slowly to enhance the natural cherry flavors. Dried cherries are available as diced and as wholes expanding the various applications of the dried cherry product. No preservatives. Product appears as typical uniform cherry of red color with tart cherry flavor, no odors. Moisture 10-16% wholes and 6-12% diced cherries.

Most often used into baked goods, muesli, bagels, muffins, cookies, breads etc

The cherry is generally understood to have been brought to Rome from Persia.

The Wild Cherry (P. avium) has given rise to the Sweet Cherry to which most cherry cultivars belong, and the Sour Cherry (P. cerasus) is used mainly for cooking. Both species originate in Europa and western Asia. In the United States, most sweet cherries for fresh use are grown in California and Washington. Important sweet cherry cultivars include 'Bing', 'Brooks', 'Tulare', 'King', and 'Rainier'. Most sour (also called tart) cherries are grown in four states bordering the Great Lakes, in Michigan (the largest producers of cherries among the states), New York, Pennsylvania, and Wisconsin. Sour cherries include Nanking and Evans Cherry. Popular varieties include the 'Montmorency', 'Morello', 'North Star', 'Early Richmond', 'Titans' and 'Lamberts'.

Cherries have a very long growing season they can grow anywhere including the great cold of the tundra. In Australia they are usually at their peak around Christmas time, in southern Europe in June, in America in June, and in the UK in mid July, always in the summer season.

Annual world production (as of 2003) of domesticated cherries is about 45698 million tonnes, of which a third are sour cherries. Around 75 percent of the world production originates in Europe.

Cherries contain anthocyanins, the red pigment in berries. Cherry anthocyanins have been shown to reduce pain and inflammation. Anthocyanins are also potent antioxidants.