This hot day calls for a glass of my refreshing Bajan cherry juice. The Barbados cherry is also called the Acerola or West Indian cherry. It is usually referred to simply as “cherry” throughout the Caribbean. Although quite similar in appearance to the cherry, it is a completely different fruit and tends to be more acidic. These cherries are a rich source of Vitamin C and make a refreshing Bajan cherry juice. Lime juice and ginger are usually added to this blend. These help to elevate the acidity and give the drink a nice zest. Sugar adds sweetness and balances all the flavours.
In many countries the fruiting season varies with the weather. Bajan cherries do well with moderate rainfall and with the right conditions, there may be a crop in the spring. They may however be in greater abundance in the December period. Bajan cherry juice is best when made with fresh, ripe, red cherries. This gives the juice a nice, intense red color and the cherry flavour is more robust. Bajan cherries last longer when they are refrigerated as the ripe fruits bruise easily and are easily perishable. I have found that if they are cooked or frozen and thawed, the intense red color fades.
Alternate Uses For Bajan Cherries
Bajan cherries have a myriad of uses. They can be used for dessert purposes, in which case they are picked when fully ripe. The pulp can also be pureed and used in sauces and cocktails. The cherries are sometimes processed and used to makes syrups, jams, jelly and other preserves. They have also been utilized in the production of gelatin desserts and sorbets. As a result of their high acid content, they have also been added to other fruit juices as an ascorbic acid supplement. In addition to that, the fresh juice has been used to prevent darkening of other fruits. When preparing beverages with these cherries, the amount of sugar added is dependent on how acidic they are. It is therefore important to taste as you go along. Try this Bajan cherry juice recipe. It is guaranteed to quench your thirst.