are cherries dyed to look redder?

[Anonymous]

Oh wow.

You need smarter friends, OP. It's so sad to see so badly uninformed people.

And the PPs who experience allergy symptoms with cherries: it's often a crossover reaction to seasonal allergies. I have symptoms of allergies with all stone and pit fruits (apple, pear, cherries, peaches, nectarines, etc) at times when my seasonal allergies are kicking up, which for me is spring and summer. They come and go with my seasonal allergies. When I eat late fruit in the fall, I have no symptoms.

[Anonymous]

Anonymous wrote:I saw some cherries at a Walmart and bought them so that I could preserve them in vodka and sugar for use in cocktails. This generally takes six months. But after two weeks, I can see that the cherries in the liquid are white. That has never happened to me before. Usually, the cherries get darker over time. So it looks like the Walmart cherries were dyed. I have a new bag of cherries, from the local grocery store, and I'm going to start over again. I'm glad the dye came off so quickly, because the cherry season is short, and if it had taken four-to-six weeks for the dye to come off, I would have had to wait for the South American cherries to arrive in December before I could get a new bag of cherries.

So many non sequiturs.

But apparently oranges can be dyed. But it's not permitted in California.

[Anonymous]

Omg hilarious. I grew up near cherry and tree orchards among other things and a lot of things people say about produce is so silly. Basically stuff looks in the fields like it does in the store lol

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:marishino (sp?) ones are bleached and then dyed and very bad for you. yuck!

but i've never heard that for fresh ones. i've picked real cherries fresh off a tree that have red juice!

Oh yes, stay the hell away from maraschino cherries. My mom dyed them for a living. She said the bleach was so concentrated that one drop burns a hole in their shoes instantly. And never ever eat the ones in Japan. They prefer a certain shade of red that's particularly toxic.

Op's friend obviously heard about this and assumed it was for regular cherries. I would chalk it up to a bit of a disconnect on her part and leave it at that.

Maraschino cherries are cherries, sugar, water and lemon juice. It’s cherries packed syrup.

[Anonymous]

[Anonymous]

Anonymous wrote:

Anonymous wrote:BS that red juice is a sign of dyeing. I have turned my entire hands purple feasting on cherries from my family's cherry trees and I can assure you they have never been treated with any kind of dye.

Me too. Grew up near an orchard and have pitted thousands of cherries by hand and ended up with dyed hands. Your friend is a loon.

Same. We used to smother them on our bodies to look like blood as kids.

No dye on the neighborhood cherry trees.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just have been sick with sore throat burning sinuses and itching ears. One day I had pizza it gave me heart burn so I took a antacid and got sick again so I looked at ingredients and it had red dye . So I stopped eating anything with red dye. So today I got fresh cherries and I felt it come back immediately!! So I think they put red dye on fresh cherries too.it takes about 24 hour for it to clear up.

I will not argue that you got sick after eating cherries. But I do think the next step in your logic trail is problematic. Instead of assuming that the cherries are dyed which is why you go sick maybe look into what the ingredients are in the red dye. Maybe the red dye is made with some component that occurs naturally in nature, like the red cherry skins. So you could be allergic to the red cherries and therefore are allergic to the red dye.

This. Maybe red things affect them. But that doesn't mean cherries contain dye. It would make more sense to explore other commonalities in cherries and dye.

[Anonymous]

Fresh cherries are not dyed

You need to visit an orchard

[Anonymous]

Anonymous wrote:People are so disconnected from the production of their food and science in general.

And that’s the way much of the food industry wants it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I just have been sick with sore throat burning sinuses and itching ears. One day I had pizza it gave me heart burn so I took a antacid and got sick again so I looked at ingredients and it had red dye . So I stopped eating anything with red dye. So today I got fresh cherries and I felt it come back immediately!! So I think they put red dye on fresh cherries too.it takes about 24 hour for it to clear up.

I will not argue that you got sick after eating cherries. But I do think the next step in your logic trail is problematic. Instead of assuming that the cherries are dyed which is why you go sick maybe look into what the ingredients are in the red dye. Maybe the red dye is made with some component that occurs naturally in nature, like the red cherry skins. So you could be allergic to the red cherries and therefore are allergic to the red dye.

I looked it up, natural red dye is usually made from cochineal bugs, artificial from petroleum or coal.

But it also occurs to me that the color itself comes from some chemical compounds whatever the original source, so what if someone had an allergy to some of those basic molecules in the dye?

I've also picked cherries, when we visited my cousin in oregon. Definitely deep red. And of course the juice inside the cherry. You'd have to do a lot of damage to the cherry to make that happen artificially.

[Anonymous]

Speaking of maraschino cherries, this was an amazing article: https://www.newyorker.com/magazine/2018/04/23/the-maraschino-moguls-secret-life

When the honey produced by bees turns red, you know something is up

[Anonymous]

There are some varieties of cherries around here, including some from the local "pick you own cherries" where the juice gets darker the more ripe the cherries get. We've pick some and the ones that are less ripe, will have clear to slightly pinkish juice, but the darker red cherries have red juice.

Many of the prepackaged cherries that you get in the store are picked slightly pre-ripe and allowed to ripen as they travel from farm to factory to store. By the time you get them in the store, they are ripe to slightly overripe and tend towards a darker juice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous



Oranges are often painted to be orange all over, instead of the natural mottled green-orange. But that's just the surface. I confess I don't quite see how you could evenly dye the flesh of an entire fruit... much less millions of small individual ones.

No

Surprise! (was to me too)
https://www.cookinglight.com/news/are-oranges-dyed#:~:text=According%20to%20the%20FDA%2C%20oranges,The%20other%20way%20Red%20No.

I remember a New Yorker article about a plant in Brooklyn maybe? where I seem to remember they made maraschino cherries for years and there was some big complicated business involving red dyes and water supplies, I think bees may have gotten involved. It was an old family business and a lot of stuff got really crazy, and it was all about red syrup.

I am pretty sure some tomatoes are also sprayed with something that makes them appear that ripe, red color before they are actually ripe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:marishino (sp?) ones are bleached and then dyed and very bad for you. yuck!

but i've never heard that for fresh ones. i've picked real cherries fresh off a tree that have red juice!

Oh yes, stay the hell away from maraschino cherries. My mom dyed them for a living. She said the bleach was so concentrated that one drop burns a hole in their shoes instantly. And never ever eat the ones in Japan. They prefer a certain shade of red that's particularly toxic.

Op's friend obviously heard about this and assumed it was for regular cherries. I would chalk it up to a bit of a disconnect on her part and leave it at that.

Maraschino cherries are cherries, sugar, water and lemon juice. It’s cherries packed syrup.

Even real deal Maraschino cherries (pronounced “mar-a-skeen-o”) have natural color in them. https://www.williams-sonoma.com/products/luxardo-maraschino-cherries/?sku=4428744&cm_ven=PLA&cm_ite=4428744&cm_cat=Google&cm_pla=Local&gclid=Cj0KCQjwraqHBhDsARIsAKuGZeFBiJvVArNhEcQnUmI9-e9P3pVb2PAhpjBlj0wm4bCgEa4QWHXRUJ4aAnAXEALw_wcB Grocery store maraschino cherries? Absolutely have dye in them. Red 40, to be exact.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I just have been sick with sore throat burning sinuses and itching ears. One day I had pizza it gave me heart burn so I took a antacid and got sick again so I looked at ingredients and it had red dye . So I stopped eating anything with red dye. So today I got fresh cherries and I felt it come back immediately!! So I think they put red dye on fresh cherries too.it takes about 24 hour for it to clear up.

I will not argue that you got sick after eating cherries. But I do think the next step in your logic trail is problematic. Instead of assuming that the cherries are dyed which is why you go sick maybe look into what the ingredients are in the red dye. Maybe the red dye is made with some component that occurs naturally in nature, like the red cherry skins. So you could be allergic to the red cherries and therefore are allergic to the red dye.

I looked it up, natural red dye is usually made from cochineal bugs, artificial from petroleum or coal.

But it also occurs to me that the color itself comes from some chemical compounds whatever the original source, so what if someone had an allergy to some of those basic molecules in the dye?

I've also picked cherries, when we visited my cousin in oregon. Definitely deep red. And of course the juice inside the cherry. You'd have to do a lot of damage to the cherry to make that happen artificially.

Or, PP wasn't reacting to the red dye in the first place - that is just an assumption she made from a list of ingredients. PP needs to see an allergist to determine what she is actually allergic to -- e.g., my mother is allergic to a fresh fruit preservative wash some places use on fruit, including fresh fruit, cut fruit, and sauces. It isn't always listed on a label because it isn't an "ingredient."