Cherries are Here!

Cherry season is upon us! Why am I so excited? Because cherries really are something special. Isn’t that why we use terms like…

• “Life is just a bowl of cherries” to mean everything is going great?
• “Cherry-pick”  to indicate one is selecting the best of the best?
• “Cherry on top” to reference the finishing touch on something that’s already fabulous?

There are nearly 1,200 varieties of cherries, but essentially two main types, sweet and sour (or tart). Now, before you scrunch your nose and say you have no interest in sour cherries, hang tight. I’m going to share not only a bit about the nutritional benefits of both sweet and tart, but also some delicious ways to enjoy both sweet AND sour. And guess what? Because sour cherries hold their texture better when baked and it’s easier to balance the tartness with additional sugar to bring out the cherry flavor, you’ll often find them in those scrumptious tarts and pies you dream of.

Beautiful both Inside and Out

Cherries aren’t just easy on the eyes. They’re also rich in nutrients your body craves. They contain several types of antioxidants, including Vitamin C and anthocyanins, which offer anti-inflammatory, anti-viral, and anti-cancer benefits, as well as melatonin, which helps regulate the sleep-wake cycle. Sour cherries are also an excellent source of Vitamin A.

A one-cup serving of cherries contains about 3g of fiber and, while sour cherries are not surprisingly lower in sugar, sweet cherries contain a moderate amount of the natural sugar, fructose, making them a medium glycemic index* food. That said, it’s generally not the fiber in sweet cherries that causes the intestinal distress your mother warned you about when you were diving into that big bowl of bright red gems. It’s likely the natural fructose.

Although further research is needed, cherries are showing some hopeful results in reducing cardiovascular disease risk and aiding in dementia, gout, and insomnia. Additionally, sour cherries appear to aid in reducing post-workout muscle pain and weakness by addressing the inflammation and oxidative stress associated with strenuous exercise.

*A food’s glycemic index (low 1-55, medium 56-69, and high 70+) is based on how much a food item raises blood glucose compared with how much pure glucose raises blood glucose.

They Like it Cold

Unless you’re planning to eat them right away, place unwashed cherries in a plastic bag in the refrigerator. Cherries left at room temperature won’t last more than a couple of days. When refrigerated, they’ll stay fresh 3-5 days, and may last longer than a week. Rinse them with cool water just before using or eating them.

If you have more cherries than you can eat in the next few days, consider freezing them. They won’t have quite the same texture as fresh but can be used in many of the same recipes in which you use fresh, and they make a delicious frozen treat.

Rinse, pat dry, pit, and remove stems from cherries prior to freezing. Place the cherries in a single layer on a baking sheet and place the sheet in the freezer. Frozen cherries will keep well in sealed plastic bags or any freezer-safe, airtight container.

Sweet and Sour

Sweet Cherries

Many would agree the best way to enjoy sweet cherries such as the deep mahogany Bing, golden and rose-kissed Rainier, ruby-red Lapin, and dark red Chelan, just to name a few, is simply naked (the cherries, that is); however, there are many other delicious ways to savor sweet cherries. They can of course be blended into smoothies and mixed into bowls of hot or cold cereal, but how about sliced cherries with a little shaved dark chocolate topping your Sunday brunch pancakes or sprinkled over your Monday morning yogurt? Imagine cooling down a hot summer day with a fresh cherry ice pop, savoring a luscious spoonful of cherry sorbet as it melts in your mouth, or quenching your thirst with a little class by dropping sweet cherries into a tall, fizzy glass of sparkling water mixed with a splash of cherry juice.

Sour Cherries

Due to their tartness, sour cherries are rarely enjoyed “naked”. Instead, you’ll see them “dressed up” in scrumptious baked desserts, sauces, jams, and savory dishes too. More than 75% of the sour cherries grown in the US are from Michigan, and they are in season for a very short time beginning mid-June in warmer climates and from July into August in cooler regions. The most common variety is the bright red Montmorency. When dreaming of dessert, think beyond just cherry pie and consider a cherry rhubarb crisp or sour cherry brownies! Simmer sour cherries into a sauce on the stove and drizzle over pork loin or meatballs. Sour cherries compliment root vegetables and grains such as wild rice, couscous, quinoa, and farro too, so experiment!

I hope you’ll take advantage and try a few varieties of cherries while they are in season and then when that short period of time has passed, that you keep some frozen or canned cherries on hand to get you through the rest of the year. Because, after all, how can life be a bowl of cherries without…uh…cherries?