Dried cherry

One method for industrial production of dried cherries involves first dipping them in a boiling 0.5–2% solution of sodium carbonate (NaCO3) for up to 20 seconds, and then rinsing in cool water; this induces small cracks in the skin and speeds up the drying process.

[1] Adding sulfur dioxide (SO2) may help to improve color and flavour retention over long periods of storage.

[3] The first recorded experiments attempting to dry Montmorency tart cherries were performed in the late 1970s by professors at Utah State University.

[4] People of the Crow Nation often use finely ground dried cherries in production of pemmican.

[5] As far back as ancient times, Pliny the Elder had recognised that dried cherries have a diuretic effect; he mentioned them briefly in his description of medicinal plants found in books XX-XXVII of the Naturalis Historia.