It is said that one leads to the other. And it is also said that eating them directly from the tree (like all fruits) is one of the great pleasures of life. And then, how beautiful they are, the cherries, red vermilion red, round, fragrant, small, usable, sweet. In short, it seems that this fruit which in the end is quite ephemeral (at the end of June it has already exhausted its best period, in Piedmont the vermetti are called giuanin, because they begin to be seen after June 24, San Giovanni) has many and such advantages to make it an icon of beauty and health.

They are anti-aging and help renew the skin

In fact, cherries are great allies for health and beauty, and in particular, they are essential for skin care. Thanks to the carotenes and mineral salts, they help protect it from the sun and get natural and even tan. Finally, they are good for the legs, thanks to their remarkable diuretic powers, counteract circulation problems, cellulite, and capillary fragility. And at the dawn of summer, just amber, the legs begin to show themselves in all their beauty and their care, we women know well, it becomes the focus of the treatments. Therefore this sweet and juicy fruit is often used in regenerating masks and packs or as a natural scrub for the body, thanks to its exfoliating powers.

For a natural peeling

Cherries are rich in alpha-hydroxy acids, substances that exfoliate the skin, making it softer and more luminous, and help it renew itself. They contain vitamins and minerals that transmit energy and antioxidants that fight free radicals, are very moisturizing, and soothe inflammation.

And still perfume and color

In the beauty sector, the cherry is considered a queen. Experts have renamed it cherry-mania, referring to the trend that most cherry-scented or color lipsticks want. Cherry can therefore be considered an inspiring muse in the beauty sector and for color and perfume. One of the most popular fruity notes in perfumery is cherry, which characterizes many fragrances, but which in reality is not extracted from the essence of the fruit, being simply a skillful imitation.

A curiosity

Legend has it that Ludovico Ariosto was crazy about it and that, especially during his mandate as Governor of the Garfagnana, annexed at that time to Ferrara's Este Duchy, he consumed a large quantity of it. Above all, it seems that he was a strong consumer of cherry soup, refining a recipe handed down by shepherds who cooked the cherries in milk sweetened with honey and butter, and when the sauce obtained was well reduced, they spread it on bread. The possible variations of Ariosto's soup are obviously many, such as the one with ladyfingers and ricotta, which consists of enriching everything with hand-beaten ricotta (to incorporate air and make it more creamy) to be spread on a layer of soaked ladyfingers. And above, of course, the cherry sauce.

Looking for the perfect one

But does the perfect cherry exist? The time of the cherry has begun, which marks the summer, but which is also very ephemeral. And we talk about it a lot, wondering what the identikit of the perfect cherry is. In the last International Cherry Symposium, which was compulsorily held in Vignola (Modena), which boasts protected excellence as is well known, some essential characteristics were written: the real cherry must be productive, with a homogeneous and sustained size (greater than 26 mm ), resistant to diseases. It must also boast good organoleptic properties, i.e., sweetness, consistency, and crunchiness; it must be able to resist cracking and have a good seal both on the tree and after harvesting and, last but not least, it must know how to adapt, in time of climatic changes.