The Cherry On Top: The History of the Maraschino Cherry

We’ve all got our favorite toppings when we decide to indulge in an ice cream sundae. Peanuts, walnuts, cookie bits…maybe half a can of whipped cream. And the likely final topping on our sundae will be the bright red cherry on top. The maraschino cherry. Whether you eat it first or save it for the final bite, the cherry is the perfect final piece to a great sundae.

The maraschino cherry is unique. It’s not like other cherries. You won’t find them growing on trees (although that would be a very bright tree). You won’t see a fresh bag of maraschino cherries in the produce section at the grocery store. It’s sort of a food hybrid: Half-fruit-half-candy. This is a cherry with a rich history.

The name maraschino comes from the marasca cherries of Croatia. The cherries were often preserved in maraschino liqueur. The cherries first found their way to the U.S. in the late 19th century and were served in bars and restaurants.

Things changed for the alcohol-soaked version of the maraschino during the Prohibition Era. The cherry would have to “dry out”. We need to look the Pacific Northwest for the origin of the modern day maraschino cherry. An Oregon State University professor spent six years during Prohibition, developing a new version of the cherry. Oregon was and is home to many cherry farms. The professor wanted to help the farmers stay competitive in the maraschino market by creating an alcohol-free version of the cherry. He came up with a process of soaking the cherries in a brine with calcium salts.

Maraschino cherries of today are often made from sweet cherries like Royal Ann or Rainier cherries. They are often soaked in salt brine to remove natural coloring then soaked in sugar syrup and food coloring. The cherries often still have a stem but are always pitted.