A Bowl of Cherries

The season for fresh cherries is short, but sweet

It’s summertime, which means fresh cherries are back in season. Distant cousins of plums, there are two main groups of cherries—sweet and sour. Sweet cherries, the larger of the two, are firm and somewhat heart shaped. The most familiar and popular type of sweet cherry is Bing, which is dark red to purplish-black in color when ripe. Another popular sweet cherry, Rainier, is a golden yellow color with a red blush. The sour or tart cherries are smaller, softer, and more rounded and are not usually eaten out of hand but excellent in desserts, used to make jellies, and are dried and frozen to enjoy year-round. The season for fresh sweet cherries, which are primarily grown in the Pacific Coast states, runs May through August, so get them while you can.

These little fruits are not only delicious, but also come with big benefits. Cherries are thought to reduce inflammation, prevent muscle damage, and might help fight cardiovascular disease. Cherries are one of the few foods known to contain melatonin, an antioxidant that helps regulate biorhythm and natural sleep patterns. They also contain a healthy dose of vitamin C and fiber. You get all these potential health benefits, and one cup (with pits) of fresh sweet cherries contains only about 90 calories.

They are naturally great in fruit salad, especially paired with melons and pineapple. Slice fresh cherries into chicken pasta salad or a lettuce salad—add Gorgonzola cheese for a delicious combination. For a cool summer dessert, dip sweet cherries in chocolate sauce, freeze on wax paper, and lightly defrost to serve. Plus, check out these recipes, courtesy of Northwest Cherries, to enjoy them in even more delicious ways.

Sweet Cherry Blondies

MAKES 16 SERVINGS

These easy treats will be the hit of any get-together—or any day!

11⁄3 cups flour

11⁄3 cups light brown sugar

1 teaspoon baking powder

1⁄2 teaspoon salt

1⁄2 cup vegetable oil

2 eggs

1 teaspoon vanilla extract or almond extract

1 cup Northwest cherries, pitted and halved

½ cup chopped pecans

1. Oil and flour a 9-inch baking pan and set aside. Heat oven to 325°F.

2. Combine flour, brown sugar, baking powder, salt, oil, eggs, and vanilla (or almond) extract. Mix on low speed of electric mixer until blended. Mix 1 minute on medium speed. Batter will be thick.

3. Spread half of batter in prepared pan.

4. Toss cherries in a small amount of flour. Scatter cherries over batter; spread remaining batter over cherries. Sprinkle pecans over top. (Also sprinkle 1⁄2 cup chocolate chips, if desired.)

5. Bake in preheated oven 30 to 35 minutes, or until a wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.

Cherry Balsamic Sauce

MAKES ABOUT 1 ⁄ 3 CUP MARINADE PLUS 4 SERVINGS SAUCE

The sweet flavor of cherries combines with savory ingredients for a delicious marinade and serving sauce to complement chicken, pork, or fish.

1 cup balsamic vinegar

2 tablespoons olive oil

1 cup Northwest cherries, divided (½ cup pitted and chopped; ½ cup pitted and halved)

1 tablespoon Dijon mustard

1 tablespoon sugar

2 teaspoons chopped fresh sage

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

½ teaspoon salt

1⁄8 teaspoon ground pepper

1. Mix vinegar and olive oil. Simmer over low heat until reduced to ½ cup, about 20 minutes.

2. Add the ½ cup chopped cherries, mustard, sugar, herbs, salt, and pepper. Simmer 10 minutes.

3. Reserve half of sauce for marinade.

4. Add the ½ cup halved cherries to remaining sauce. Return mixture to a boil and simmer about 1 minute.

5. Serve with grilled meat, poultry, or fish.

Sweet Cherry Cheesecake

MAKES 4 SERVINGS for the crust

Enjoy the taste of cherry cheesecake in these easy-to-make single servings.

4¾ ounces (about 2 cups or 10 full crackers) graham crackers, crushed

1¾ ounces (3½ tablespoons) melted butter for the filling

½ cup whipping cream

1 cup vanilla Greek yogurt

¼ cup cream cheese, at room temp

2 tablespoons powdered sugar

2 cups fresh Northwest sweet cherries, pitted and halved

1. Mix the graham crumbs and melted butter. Spoon some crumbs into each glass and press firmly with the back of a spoon or your fingertips.

2. Put the glasses in the refrigerator while preparing the rest of the cheesecake.

3. For the filling, whip the cream. In a separate bowl, mix yogurt, cream cheese, and powdered sugar. Add the mixture to the whipped cream.

4. Pour this mixture on the cookie crust, level it, and put the glasses in the fridge to set for at least 1 hour.

5. When ready to serve, top with the cherries.