Okay, when you think of cherries, most of us would think of these:
(i don't like the watermark either but the other pictures on google weren't as nice. plus you can totally see the lighting apparatus they used to take that photo: in the reflection on the cherries lol)Anyhow after years and years of seeing/buying/eating birthday cakes with those cherries on top, what other image of 'cherries' could we possibly have?
Those are called glace/glazed cherries. Mostly red but you can get some green/yellow ones too.
They taste horribly sweet, almost disturbing to the helpless tastebuds who can't but cringe whenever the mixture of cherry, sweeteners, citric acid, flavourings, preservatives, colourings, and sulphur dioxide (doesn't that belong in acid rain? =/) land onto the tongue.
So today the word 'cherry' is synonymous with that kinda cherry, which is a big injustice to the real cherry:
Those are called glace/glazed cherries. Mostly red but you can get some green/yellow ones too.
They taste horribly sweet, almost disturbing to the helpless tastebuds who can't but cringe whenever the mixture of cherry, sweeteners, citric acid, flavourings, preservatives, colourings, and sulphur dioxide (doesn't that belong in acid rain? =/) land onto the tongue.
So today the word 'cherry' is synonymous with that kinda cherry, which is a big injustice to the real cherry:
The totally untainted, fresh cherry. Tastes a gazillion times nicer than the glazed version.
But the thing is, living in Malaysia you can't really get those kinda cherries and we're stuck with the yucky ultrared (not infrared xP) ones.
Glazed cherries have totally defamed the fruit itself.
So I no longer dislike cherries, I just don't like the poisoned-with-sweeteners ones.
i just had to post this after the glazed cherries left an unpleasant aftertaste in coffee bean's ice-blended black forest
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