Edible Paradise

RECIPES: Grilled Chicken with Cherries, Curried Chicken Cherry Salad, Cherry Vanilla Cream Puffs, Baked Fresh Cherry Pie, Cherry Brandy, Creeping Crust Cobbler, Bing Cherry Ice Cream

The first week in May marks the beginning of the short six-week cherry season at the farmers markets. These bite sized gems with names like Utah Giants, Burlats, Andy Gs, Queen Ann, Brooks and Ferrovia, are the first cherries to market from Stockton and Linden area, followed by Bing and Royal Raniers mid month. Cherries from nearby Hollister arrive at the market in late May. The United States produces about 13% of all cherries in the world, or approximately 310 thousand metric tons.

One cup of delicious cherries has approximately 87 calories. Tart cherries contain among the highest level of disease fighting antioxidants compared to other fruits and are a natural source of vitamin A (beta carotene), Vitamin C, and dietary fiber.

How to select: Taste-test your way through the many varieties of cherries.  Cherries may be sweet or tart, soft and juicy, or crisp and crunchy. Generally, the darker the cherry, the sweeter the fruit and are best eaten out of hand. Tart or sour cherries are delicious for pies, jams and desserts.

How to store: Wash the cherries when you get home and store them in an airtight container in the refrigerator. Freezing cherries is also a great way to extend the short season. After washing the cherries, lay the cherries out to dry on a dishcloth or paper toweling. The cherries should be thoroughly dry before you freeze them or they will stick together because of the frozen moisture. Place on a single layer on a baking sheet and freeze. Once cherries are frozen, place in zippered plastic freezer bags. Cherries, when eaten frozen, make a refreshing summer snack, too!