Chubby cherries have taken center stage at the Farmer's Market. They are an illusive fruit, with a short season – blink, and you miss them. Their appearance, while brief, leaves a memorable imprint that wakens the taste buds with their burst of sweet, lush, juice. They won’t be in town long enough for you to become tired of their performance. One of the perks of eating during the spring/summer season, is there are more stone fruits waiting in the wings.


Health Supportive Qualities of Dark Cherries:

Like many other berries, cherries contain ellagic acid, a powerful compound that blocks an enzyme that cancer cells need in order to develop. They are rich in antioxidants and stimulate the immune system. The darker the cherry the more nutrient rich they become.

Growing Season:

Mid May through mid-July.

Selection:

Be a cherry picker! Select firm cherries that are bright, glossy and plump. Avoid those that are soft, leaking or too dark in color which can hide signs of decay or mold.

Buy organic! Of all the fresh fruits, commercial cherries and grapes often contain the most toxic chemical residues. If you are buying them directly from a farmer, ask if they have been sprayed. Wash them well before eating.

In The Kitchen:

The great thing about cherries is there is no preparation involved. I give them a good rinse, put them in a bowl (sometimes) and eat them by the handful.

If you want to be decadent, melt 8 ounces of organic dark chocolate, dip the cherries into the chocolate. Place on a lightly oiled plate and chill until set.

Labels: Culinary RX