How to cook cherries, the queen of the season

In recent weeks, cherries have been turning market stalls red. The most beautiful are firm, shiny, fleshy and without spots, well attached to their peduncle. With their sparkling color, these small red fruits have the power to brighten up any plate. Although there are several hundred varieties of cherries, different in color and flavor, the most beautiful, with a very green peduncle, are always the best. Store them at room temperature and chew them within three days.

The benefits of cherries

If the cherry is one of the most caloric red fruits, it contains a lot of vitamins, particularly from group B and C, as well as dietary fiber and minerals. Cherries are also excellent antioxidants that help fight oxidative stress that ages our cells.

Cherry in the kitchen

You will have understood, its virtues, its taste and its color can only be good reasons to consume them. Everyone in the stove, let’s cook the cherries.

They are most of the time eaten as is, raw, alone or accompanied by other fruits and raw vegetables. You can, for example, slip them into a bowl of lamb’s lettuce, hazelnuts and goat’s cheese, for an original salad that smells like spring, or sprinkle them on top of a fish carpaccio, for a touch of color in the ‘plate.

For dessert, they are scattered, once washed and pitted, on shortcrust pastry for a cherry tart, or in the heart of a clafoutis, a classic recipe that never disappoints. Cherries also make an excellent garnish, in a sauce for example, to accompany a meat dish such as pork, duck or game. Want a cherry coulis? Nothing’s easier. We cook them, without core, for 10 to 15 minutes in a pot, and that’s it!

If you resist eating them as is, just warm them, pitted, in the pan to serve them on almond ice cream, sprinkled with organic elderflowers.

In a clafoutis, a salad, or in a cheesecake, the cherry, juicy and vitamin-rich, adapts to all our gourmet desires. Whether you prefer it in a savory or sweet version, it adds its sweet flavor to any preparation.

The proof, in recipes.