This Is How Maraschino Cherries Turn Neon Red

Few foods are more cheerful than maraschino cherries. The super-sweet, neon red orbs are used as a beloved, nostalgic garnish on everything from ice cream sundaes to birthday cakes and even classic cocktails like the old-fashioned. But when you stop and think about it, most types of cherries aren’t even close to the electric color of maraschinos, nor do they have the same syrupy flavor. So what exactly is a maraschino cherry, and what makes it so red?

While dramatic TikTok videos have revealed the “real” color of the cherries (pale white), the process of preserving fruit is a bit complex. To truly understand maraschino cherries, you need to go back in time about 100 years.

What are maraschino cherries?

Maraschino cherries are preserved, sweetened cherries. Modern maraschinos are picked fresh, then brined in a mixture of calcium chloride and sulfur dioxide, which preserves the fruit’s ripe, juicy texture. Unfortunately, the mixture also bleaches the fruit, removing the color and most of the flavor. The cherries are then submerged in an artificially-dyed sugar syrup which is generally also flavored with almond extract or a similar aromatic flavoring.

So, what’s the point? And who invented this elaborate process?

Before the invention of maraschino cherries, there were marasca cherries. Traditionally grown in Croatia and Italy, these deep red, sour cherries were used to make a rich liqueur. The liqueur had an almond-like flavor that came from the cherry pits, and was sweet with fruit and alcohol. When the boozy cherries were banned in the United States during Prohibition, causing a scramble for a replacement. Enter the maraschino cherry, which sought to emulate the preserved fruit without using any alcohol.

How do maraschino cherries get so red?

During the preservation process, all natural color drains from the cherry. The pale fruits are then immersed in a syrup that’s artificially colored with food dye. The result? Radiant, almost neon red cherries.

Are maraschino cherries bleached?

The cherries are not literally bleached. The color loss is simply a side effect of the brine used to preserve the fruit, which captures the ripe, juicy texture and makes them safe to store and eat for long time periods.

What’s the difference between Luxardo cherries and marashino cherries?

Luxardo cherries are the Italian version of the marasca, the original sweet preserved cherry. Luxardo cherries are to maraschino cherries what a Ferrari is to a Ford. They’re the genuine article: juicy, ripe, dark red candied cherries packed in sugar syrup. They contain no artificial ingredients, no dyes, no corn syrup; they’re certainly not put through the indignity of being brined. But they’re also quite expensive. If you’re just cranking out Shirley Temples for a big birthday party, or if you want the festive red hue on a Christmas dessert, stick with maraschinos. If you want a truly special topper for an old-fashioned or a deep cherry flavoring for your Black Forest cake, consider indulging in a jar of Luxardo cherries.