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CHERRY IN SYRUP The manufacturing of cherries in syrup absorbs 15% of the harvest. It is carried out by 2 companies which market most of their production on the French market. To make bigarreaux in syrup, the fruits are carefully sorted, stalked and graded. They are most often stoned. Once put in boxes or jars

The candied Provence cherry The production of the candied cherry of the Luberon and the Monts de Vaucluse goes back to the High Middle Ages. It is said that the delicacy was offered to Popes Urban V and Clement VI who were sitting in Avignon and appreciated it very much. Later on, in the 17th