Fresh Take

Cherries

By Dylan Roche

Maybe the myth about how young George Washington chopped down a cherry tree (and later confessed to it because he couldn’t tell a lie) isn’t a true story—there’s no historical record of this happening in his childhood. But it wouldn’t be a lie to say cherries are a powerful source of antioxidants. With their balance of sweet and tart taste, they are one of nature’s candies that deliver surprising health benefits.

Most cherries grown in the United States come from California or Washington, though they also thrive in the Midwest region between April and June—in fact, the first tart cherry orchard in the country originated in Michigan in the late 19th century, and today the state is home to the National Cherry Festival held every July.

When you think of cherries, you likely think first and foremost of their bright red color, which they get from their rich antioxidant content, primarily anthocyanins, known for preventing cellular damage. Some studies have even found evidence that the antioxidant content in cherries can help your body recover from exercise more effectively by reducing soreness in your muscles.

Another antioxidant commonly found in cherries is vitamin C, often hailed for improving your immune system. A lesser known purpose of vitamin C is encouraging your body’s production of collagen, a compound that gives your skin its firmness and elasticity. Cherries even prompt your body to produce serotonin, often known as the “happy hormone” for the way it boosts mood, as well as tryptophan and melatonin for good sleep.

From a health perspective, it’s worth noting that cherries are one fruit where fresh is practically always better than preserved of any kind, as preservation usually uses added sugar. Check the labels of any frozen, canned, jarred, or dried cherries, and you’ll likely see they’ve been heavily sweetened.

Cherry Chicken

6 large chicken breasts

1/4 cup balsamic vinegar

2 tablespoons agave syrup or honey

1/2 cup olive oil

2 large shallots

1/4 cup fresh rosemary

2 cups tart cherries

1 teaspoon lemon juice

2 tablespoons salt

1 tablespoon black pepper

Combine balsamic vinegar, olive oil, lemon juice, agave syrup, salt, and pepper, whisking together well. Chop the shallots and rosemary. Add to the marinade mixture. Pat the chicken breasts dry and set them aside in a container with the marinade for approximately 30 minutes. Preheat the oven to 400F. Remove the pits from the cherries and chop into quarters. Arrange the chicken breasts on a baking sheet and top each with a generous amount of chopped cherries. Spoon any remaining marinade on top. Bake for approximately 25–30 minutes. Check the internal temperature to ensure it reaches 170F. Serve immediately.

As with other fruits like apples or oranges, you have plenty of variety when it comes to selecting a favorite breed of cherry. Some, such as the Bing cherry, are sweet, whereas others, such as the Montmorency cherry, are tart. Cherries tend to be extremely difficult to grow and harvest, as it takes about six years before a cherry tree is mature enough to yield any fruit, and because they are so sensitive to rain, a particularly wet season could mean a more modest harvest.

When you’re selecting cherries at the grocery store or farmers market, look for cherries with the brightest shade of red you can find and a distinct firmness. Be careful when handling them, as cherries bruise extremely easily. Keep them unwashed until you’re ready to use them because moisture can accelerate their spoilage. You can expect them to last for about three days on your counter or up to a week in the fridge. If you wish to keep them longer, wash them and remove their pits before freezing them for up to a year.

While cherries are often hailed as a flavorful addition to fruit salads or as garnish for a fancy dessert, there are many more creative ways to use cherries in the kitchen. Let cherries be the star of a three-course meal—appetizer, entrée, and dessert—with these recipes for cherry bruschetta, cherry chicken, and cherry pie.

Cherry Bruschetta

2 cups fresh cherries

1 tablespoon butter

1/4 white onion

1/2 cup almonds

1/4 cup red wine vinegar

2 tablespoons brown sugar

1/2 teaspoon minced fresh thyme

1/2 teaspoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup fresh goat cheese

1 large baguette

Begin by pitting the cherries and slicing them in half. Chop the almonds and white onion into fine pieces. In a large skillet over medium heat, melt the butter. Add the onion and allow to soften. Add cherries, pecans, thyme, rosemary, salt, and pepper. Reduce the heat and allow to simmer until the cherries have softened. Add red wine, vinegar, and sugar. Allow to cook down until the mixture has thickened to the consistency of syrup. Remove from the heat and allow to cool. Slice the baguette into thick pieces and toast. Spread each slice generously with goat cheese and top with cherry bruschetta.

Cherry Pie

3 cups all-purpose flour

1 cup + 2 tablespoons sugar (granulated)

1/2 teaspoon salt

1 cup butter

1/2 cup ice water

10 cups fresh cherries

1/4 cup corn starch

2 tablespoons lemon juice

1 teaspoon vanilla extract

To prepare the crust, combine flour, 2 tablespoons of sugar, and salt in a large mixing bowl. Cut in the butter until thoroughly combined. Slowly add water and stir until a consistent dough forms. Separate into two pieces and refrigerate for 1–2 hours. Pit and halve the cherries, then combine with 1 cup sugar, lemon juice, and vanilla extract in a pot on the stovetop over medium heat. Allow the cherries to soften (approximately 20 minutes). Remove from the heat. Preheat oven to 425. Remove the dough from the fridge and roll out over a floured surface until each piece is approximately 12 inches in diameter. Transfer one to a 9-inch pie dish and press into place. Spoon in the filling until it is evenly distributed. Lay the other rolledout piece of pie crust on top, pinching the sides together with the bottom crust. Prick the top with a knife for ventilation. Bake for approximately 20 minutes, then reduce the heat to 375F. Allow the pie to continue baking for up to 1 hour or until the crust is golden brown. Allow pie to cool before serving.