Sweet Cherries

Cherries, arguably the most highly anticipated fruit of the summer, are at their best eaten out of hand. Although they can also lend their subtle but unmistakable flavor to any number of sweet and savory dishes.

This little stone fruit is a superfood thanks to wellness-boosting properties like serotonin and melatonin. 

Their season is short, especially here in Western New York where we expect the harvest to last just a few weeks starting in early July. However, the U.S. is the second largest producer of cherries in the world.  

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Storage and Preparation

Keep the stems on and store unwashed cherries in a plastic bag in the refrigerator. Make sure to keep them cool as their flavor and texture degrade if they have been exposed to warmth. Ripe sweet cherries will last for 2-3 days in a plastic bag in the refrigerator. Wash cherries with cool water before use. 

Nutrition Info

​​Cherries are good for us! They are rich in antioxidants and contains anti-inflammatory compounds that can help regulate body’s circadian rhythms. Sweet cherries are fat free and sodium free and a good source of vitamin C and potassium. They stabilize blood sugar, promote better sleep and post-workout recovery and reduce inflammation.

Cooking Ideas

• Freeze separated cherries on a cookie sheet and then pack in bags for freezer storage.
  
• Cherries can be made into a syrup for topping pancakes, waffles, or French toast.
  
• Use your blender to make cherry "drinks" such as smoothies or coolers. Don't forget to remove the pit!
  
• Bake sweet cherries into cakes, cookies, and muffins.
  
• Enjoy a cherry sauce as a glaze over ham.
  
• Add dried cherries to oatmeal or yogurt.
  
• Try cherry chicken salad! 

Chicken with Cherry Wine Sauce

Grilled Camembert with
​Cherries and Rosemary

Ingredients
4 boneless skinless chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
7 tablespoons butter, divided
2/3 cup dry red wine
1 tablespoon sugar
1/2 cup fresh or frozen pitted dark sweet cherries, thawed

​Directions

1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes.
2. Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.

From Taste of Home

​Ingredients
1 1/2 cups pitted cherries, halved
1 teaspoon finely chopped fresh rosemary
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-inch) wheel Camembert cheese (about 8 ounces), at room temperature
Cooking spray
32 table water crackers

​Directions

1. Combine cherries, rosemary, sugar, salt, and pepper in a small saucepan over medium-high heat; cook 6 minutes or until cherries release their juices and juices are slightly thickened. Cool completely.
   
2. Preheat grill to low.
   
3. Coat grill rack and one side of cheese with cooking spray. Place cheese, coated side down, on grill rack; cook, covered, 5 minutes or until the rind is soft. Invert cheese onto a plate. Spoon cherry mixture over top. Serve with crackers.

From Cooking Light

Arugula and Cherry Salad with Goat Cheese and Candied Pecans

Ingredients
CANDIED PEPPER PECANS
1 cup pecans
1/4 cup maple syrup
1 teaspoon black pepper
1 teaspoon butter
FRESH CHERRY BALSAMIC VINAIGRETTE
1/3 cup fresh BC pitted cherries, packed
3 tablespoons avocado oil (or another neutral flavored oil)
1 1/2 tablespoons white balsamic (or sub apple cider vinegar)
A pinch of sea salt
ARUGULA AND FRESH CHERRY SALAD
10 ounces baby arugula
2 cups pitted BC cherries, cut in half
2 ounces goat cheese (sub a diced avocado for paleo and vegan)
Directions

1. Toast the pecans in a small frying pan over medium-high heat. Once they begin to brown and smell fragrant, add the maple syrup and black pepper to the pan and stir until the pan is mostly dry. Remove the pan from the heat, add the butter and mix it through the pecans. (The butter prevents them from being too sticky.) Transfer the pecans to a piece of parchment paper in a single layer and let them cool.
2. Place the Fresh Cherry Vinaigrette ingredients into your blender and blend on high until smooth. Feel free to double or triple the recipe to have extra!
3. Add the baby arugula, fresh cherries, goat cheese or avocado, and the candied pecans to a large salad bowl. Pour the vinaigrette over the top and toss to coat.

From The Endless Meal