The cherries are left in the brine solution for four to six weeks (3). After bleaching, they’re soaked in another solution for about one month. This solution contains red food dye, sugar, and oil of bitter almonds or an oil with a similar flavor. The end result are bright red, very sweet cherries ( 4 ).

What chemical makes cherries red?

Flavanols (catechin and epicatechin derivatives) and flavonols (glycosides of quercetin and kaempferol) are mainly identified in fruit. The red color of tart cherries is a result of presence of anthocyanins. The antioxidant capacity of sour cherries is between 200.0 and 2000.0 µmol TE/100 g FW [2,6–10].

Why do cherries appear red?

Producers of canned maraschino cherries use artificial dyes to ensure that their canned cherries look bright red. The New York Times reported that some Brooklyn bees that sampled the cherry juice produced at a nearby maraschino cherry factory began to turn red and produce scarlet-colored honey.