Life’s just become a bowl of cherries, so try Sprout’s two savoury (and surprising!) recipes for these ruby beauties.
Meet the family
Cherries are related to stone fruits, such as plums, peaches and nectarines. More than 900 varieties of sweet cherries and 300 varieties of sour cherries are grown around the world. Different kinds of cherries are available at various stages of the season and in Australia, cherry season is very short. Most of them are harvested from November to February, so catch them while you can—they’re worth the wait!
Juicy cherries are a great snack, curbing your sweet cravings with few kilojoules. If you pick cherries instead of processed energy-dense treats, you’re also likely to consume much less sugar and saturated fat. Another health bonus is their pit, which forces you to pause to remove it as you eat—one of the best weight-loss tips is to savour your food slowly!
Cherry-pick the best
Choose firm, plump cherries with shiny skin, and leave those that look soft, bruised or cracked behind.
To store fresh cherries, loosely pack them in an airtight container or plastic bag in the fridge for up to a week. You can also pit and store frozen cherries for up to six months.