The other day we celebrated a birthday at the office. The birthday boy had indicated to his friends that he really was a huge fan of cherry pie–so that ended up being the birthday treat, rather than cake. I happily joined in the singing of “Happy Birthday,” but I passed on the pie. I typically like fruit pies, especially apple and blueberry, I’ve never cared for cherry pie, or for that matter cherry anything. I think cherry is the most overrated, and therefore overused, flavor agent in Flavortown.
Pretty much everything comes in cherry flavor. In addition to cherry pie, you’ve got cherry-themed ice cream, chocolate-covered cherries, cherry suckers, cherry popsicles, cherries jubilee, cherry soft drinks, cherry licorice, cherry jawbreakers–the list goes on and on. In fact, cherry flavor is so ubiquitous that they even use it to make cough syrup and other patent medications more palatable. Instead of a spoonful of sugar, it’s cherry flavor that helps the medicine go down.
That overabundance of cherry items hasn’t done the cherry flavor any favors. And have you noticed that the cherry flavor in products is never subtle? Instead, it’s as if they different products are trying to out-cherry each other. The cherry flavoring in often so overpowering it has become cloying and mouth-puckering–almost as bad as grape flavor. Product manufacturers, dessert creators, and confectioners would do us all a favor by dialing back on cherry concoctions, but also on the amount of cherry flavor being infused in the product.
I think the cherry should aspire to be more like the humble apple. The apple has avoided the overexposure that has made cherry flavor so commonplace and over the top. You’ll find apple in a pie or applesauce, and maybe some sour apple gum, and of course a nice, crisp apple a day helps to keep the doctor away, but you’re not going to order an apple Coke or find apple-flavored cough drops at the drug store. Apple has stayed in its lane, and has profited from that exercise of good judgment.
Webner House 