With your neighbourhood fruitwalla stocking up on cherries, the time is ripe for cooking them into delectable dishes. Historically, cherries have been relished not just for their fresh, sweet taste but also for their versatility in cooking. If you like a sweet-tangy hit, chefs agree that cherries are your go-to flavourants for classic dessert recipes.

Beyond traditional uses, these tiny red balls also have a fascinating culinary history. In Japan, for example, cherry blossoms (sakura) are not only celebrated for their beauty but also used to flavour sweets and teas. In the United States, cherry festivals often highlight unique recipes like cherry barbecue sauce and pickled cherries, showcasing the fruit's adaptability. So, this cherry season, why not explore these lesser-known practices and incorporate cherries into your cooking for a fresh twist on regular recipes?

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4 months agoPHOTO GALLERY

Chocolate cherry smoothie

Ingredients:
Cherries, 2 cups
Unsweetened almond milk, 1 cup
Raw cacao powder, 2 tbsp
Chia seeds, 1 tbsp
Protein powder (plain, vanilla or chocolate), 1 scoop or,
Greek yoghurt (plain or vanilla), 1/2 cup
Ice (if not using frozen cherries)

Method
1. Combine the cherries, almond milk, raw cacao powder, chia seeds and protein powder (or Greek yoghurt) in a blender.
2. Blend until smooth and creamy. If you're using fresh cherries and want a colder smoothie, add ice and blend again until well incorporated.
3. Pour into glasses and enjoy immediately for a delicious, nutritious treat.

Sweet cherry pie

Ingredients:
Pie crusts, prepared, 2
Cornstarch, 2 tbsp
Cherry juice, 2 tbsp
Pitted Cherries, 7 cups
Sugar, 3/4-1 cup
Almond extract or bourbon-vanilla bean infusion, 1 tbsp

Method:
1. Using a fork, whisk together the cherry water and cornstarch in a small bowl, then set aside.
Stem and pit the cherries, if not already done.
2. Fill the pie dish with cherries and blend the remaining volume (about 2 cups or 1/4 the total volume) into a puree. Pour the remaining whole cherries into a mixing bowl and return to the refrigerator (if using frozen cherries).
3. Using a heavy-bottomed pan, gently heat the puree and sugar over low heat until the volume has reduced by 1/3 to 1/2. Constantly stir across the bottom to prevent burning.
4. Once reduced, remove from the heat and stir in the cornstarch slurry until the mix regains translucency. Gently and briefly reheat if needed. Stir in the extract and let the mixture cool to room temperature.
5. Pour the cooled mixture over the whole cherries, gently stirring to incorporate. Pour the final cherry mixture into a 9 or 10-inch prepared pie crust, and top with a second crust.
6. Pinch, crimp and vent the top crust. Brush with a beaten egg if so desired and sprinkle lightly with coconut sugar.
7. Bake at 375 degrees for 55-60 minutes or until the crust is golden brown and the filling is steadily bubbling. Aluminum foil may be used around the crust edges to prevent browning during the second half of the bake.
8. Transfer the pie to a cooling rack and most importantly, allow the pie to cool completely before serving (3-4 hours).

Cherry Salsa

Ingredients:
Chopped cherries, 4 lbs
Red onion (chopped), 1 1/2 cups
White vinegar, 1 1/2 cups
Bell pepper, 1 cup
Sugar, 3/4 cup
Minced Jalapeno peppers, 3
Minced garlic cloves, 3
Ground cumin, 1 tsp
Cayenne pepper, 1/4 tsp

Method:
1. Combine all ingredients in a large-sized, non-ionized pot. Bring to just a boil, then reduce heat and simmer for 10 minutes or until salsa no longer looks watery.
2. Ladle salsa into hot prepared pint jars. Wipe rims, apply lids and rings (finger tight) and process a hot water bath for 15 minutes.
3. Remove the canning pot from heat, remove the lid and let jars rest in the canning pot for an additional 5 minutes.
4. Remove jars, and let them sit on the counter for at least 12 hours before serving.

Baked French toast with cherry topping

Ingredients:
Milk, 1 1/2 cups
Eggs, 6
Maple syrup, 1/3 cup
Sugar, 3 tbsp
Grated orange peel, 1 tbsp
Salt, 1/8 tsp
French bread, 8 slices
Cherries, pitted and halved, 4 cups
Orange juice, 1/2 cup
Vanilla yoghurt

Method:
1. Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well.
2. Pour half of the mixture into each of two 9-inch square baking dishes.
3. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish.
4. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon sugar overnight.
5. Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into the pan used for soaking.
6. Bake in a preheated 400°F oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt.
7. Serve immediately.

Whole wheat scones with fresh cherry compote

Ingredients:

For cherry compote:
Fresh cherries, pitted, 1 lb
Sugar, 1 tbsp
Water, 1 tbsp

For whole wheat scones:
Whole wheat flour, 2 cups
Brown sugar, 1/2 cup
Baking powder, 1 tbsp
Salt, 1/2 tsp
Cold unsalted butter, 8 tbsp
Egg, 1
Greek yoghurt, 4 tbsp
Cold milk, 3 tbsp

Method:

For cherry compote:
1. Combine the fresh cherries, sugar and water in a small saucepan. Bring the mixture to a boil over medium heat.
2. Once boiling, reduce the heat and simmer the mixture, uncovered, until slightly thickened.
3. Simmer about 10 minutes, stirring frequently. Mash the cherries with a fork if desired.

For whole wheat scones:
1. Whisk together the whole wheat flour, brown sugar, baking powder and salt in a large mixing bowl.
2. Using a cheese grater, grate the cold butter into the dry ingredients. Mix with a fork, wooden spoon or spatula until the butter is incorporated.
3. Mix in the egg, Greek yogurt, and milk. Transfer the mixture onto a well-floured countertop.
2. Knead the dough with your hands, folding it multiple times in the process. Work in enough flour so it's not sticky to touch.
5. Form the dough into a circle. Cut the circle into 6 equal-sized triangles. Place the scones on a baking sheet lined with parchment paper.
6. Preheat the oven to 350 degrees. While the oven preheats, place the baking sheet in the freezer to allow the scones to chill.
3. Once the oven has preheated, brush the tops of the scones with milk. Sprinkle with sugar if desired. Bake for 22 to 24 minutes until golden.
4. Serve warm scones with fresh cherry compote.