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.
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.
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.
Arugula and Cherry Salad with Goat Cheese and Candied Pecans
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)