Out of stock
The Tasmanian cherry season begins mid to late December and continues through to late February. The peak of production is through mid to late January. Tasmania has a strong export focus, the reason they are available in Thailand as well. Export opportunities enhanced when Tasmanian Cherries proofed to be relatively pest and disease free.
Tasmania has national and international recognition for Area Freedom status for Fruit Fly. This recognition provides access to several international markets where stringent import regulations are in place, including Japan, South Korea Thailand and Taiwan.
As an island, and with the strict quarantine controls, they also recognise Tasmania free from several important pests and diseases, including fire blight. Reduced pest and disease pressure means low level use of chemicals. Which nowadays is an appreciated feature by many customers all over the world.
They grow cherries in most regions of the state including Huon/Channel, the south-east districts (including the Coal River Valley and Sorell), Derwent Valley, Tamar region and north-west coast at Spreyton and Ulverstone.
Because Tasmania is an island, it is largely influenced by a temperate maritime climate. This ensures that the fruit has a long gentle growing period, which allows the fruit to develop slowly and become full flavoured.
Immediately after harvest cherries are hydro-cooled and packed on state-of-the-art specialist cherry grading equipment. Cherries are typically packed into 2kg and 5kg cartons designed to meet export market protocols.
They export Tasmania cherries to over 20 countries across the world including into Asia, Middle East and Europe.
All Cherry growers and packers have certificates from recognised food safety and quality assurance system.
Ready to ship to you in a pack which weighs 1 kilo including box (about 900 grams of Cherries).
1-kilo pack is 999 Baht including shipment (see above weight per box).
The Cherries are available during their season in Australia and, of course, availability within Thailand.
At the moment we have enough stock, but we cannot guarantee the stock for long because of high demand.
Dark cherries are one of nature’s true “super-fruits” and are rich in bio-actives such as anthocyanins and essential vitamins and minerals. Preliminary research on dark cherries shows that they may can improve the immune system, aid in the prevention of cancers, reduce the risk of diabetes and ease symptoms of arthritis and gout. Anthocyanins can also help slow aging and prevent degenerative disorders such as Alzheimer’s disease.
Ongoing research also shows that cherries can play a role in sports recovery at the elite level.
Raw sweet cherries are 82% water, 16% carbohydrates, 1% protein, and negligible in fat (table). As raw fruit, sweet cherries provide little nutrient content per 100 g serving, as only dietary fiber and vitamin C are present in moderate content, while other vitamins and dietary minerals each supply less than 10% of the Daily Value (DV) per serving, respectively (table).
Compared to sweet cherries, raw sour cherries contain 50% more vitamin C per 100 g (12% DV) and about 20 times more vitamin A (8% DV), beta-Carotene in particular (table).