Maraschino cherries are awesome for Shirley Temples, but I had no idea how they were made. Basically, they start out pretty standard. They grow on cherry trees and are harvested. After harvesting, they get packed into a chemical brine. The brine strips the color from the cherries, so they are then mixed with corn syrup and food coloring to both sweeten them and give them back their color. Why strip them of their color? Apparently, it’s necessary because it keeps the cherries plump and firm.
I almost wish I didn’t know this, because I wanted so badly to believe they were just sweetened cherries. Aw well, another food mystery solved.
What do you think, can you get past the chemical brine and added coloring?
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