Cherries are eaten fresh and are ingredients of bakery items, jams, jellies, juices, ice cream and preserves.
Cherry allergy also takes two different forms. In north of Europe a milder form of cherry allergy that is like birch-tree pollen allergy occurs in individuals. It is because of cherry protein. Reactions can be seen in mouth and throat resulting in OAS and the allergen does not survive cooking.
In Mediterranean countries, cherries can cause adverse reaction by causing abdominal pain, vomiting and life-threatening symptoms associated sometimes with OAS. In this type, allergens survive pasteurization and cooking. Individuals who has develop these symptoms should not eat fresh or baked/cooked cherry.
Individuals with cherry allergy might develop adverse reactions when consumed cherry with other fruits including apple, pear, apricot, nuts such as hazelnut, or vegetables such as celeriac (celery tuber) and carrot.