ingredient information
Cherries Black Juice Concentrate
Prunus serotina, commonly called Black Cherry, Wild Black Cherry, Rum Cherry, or Mountain Black Cherry, is a woody plant species belonging to the genus Prunus. This cherry is native to eastern North America from southern Quebec and Ontario south to Texas and central Florida, with disjunct populations in Arizona and New Mexico, and in the mountains of Mexico and Guatemala The Black Cherry is a species in the subgenus Padus with flowers in racemes, and is a deciduous tree growing to 15-30 m tall with a trunk diameter of up to 70-120 cm, occasionally more. The leaves are simple, 6-14 cm long, with a serrated margin. The flowers are small (10-15 mm diameter), with five white petals and about 20 stamens, and are fragrant; there are around 40 flowers on each raceme. The fruit is a drupe, 1 cm diameter, green to red at first, ripening black; it is usually astringent and bitter when eaten fresh, but also somewhat sweet. The fruit is readily eaten by birds, which do not find them unpleasant A mature Black Cherry can easily be identified in a forest by its very broken, dark grey to black bark, which has the appearance of very thick, burnt potato chips. However, for about the first decade or so of its life, the bark resembles that of a Birch, and is thin and striped. It can also quickly be identified by its long, shiny leaves resembling that of a Sourwood, and by an almond-like odor when a young twig is scratched and held close to the nose. Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high pulp fresh orange juice is a popular beverage. Juice may be marketed in concentrate form, sometimes frozen, requiring the user to add water to reconstitute the liquid back to its "original state". However, concentrates generally have a noticeably different taste than their comparable "fresh-squeezed" versions. Other juices are reconstituted before packaging for retail sale. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation as the concentrate can be re-constituted at the time of usage by the addition of the solvent.