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Produce Expert
Dan Avakian
Getting Fresh
Summer Cherries
This year’s long-awaited California bing cherry season is beginning, and set to be a beauty. As California production decreases in mid-June, Washington takes the wheel, and usually stays with us through July. In other words, it’s going to be a sweet, juicy summer.
Although this is good news for the consumer, it isn’t so good for the growers and shippers, who are finding themselves with a lot of #2 fruit consisting of “doubles” and “spurs.” Doubles are two cherries joined together (like Siamese twins). Spurs are cherries that started out as a double, but one half dried up leaving a “spur.” Although these cherries have all the flavor and crunch of a perfect bing, they can’t command nearly the same price as their prettier counterparts. Growers obviously prefer perfectly round, large cherries. These can be exported for big bucks, especially to Japan where—I kid you not—a vendor can get up to $5.00 per cherry.
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How to Select Cherries
Look for bing cherries that are dark red to almost black, but still firm with fresh green stems. They should be shiny and not stick together. Avoid soft and "leaky" cherries, and those that are sticky or dull with loose, dry, brown stems. These cherries are on their way out!
Cherry Storage
Keep fresh cherries in a plastic or paper bag, unwashed, in the coldest area of your refrigerator. They will keep for up to three days, and then start to soften. Do not wash your cherries until you are ready to eat or prepare them. Cherries absorb water through their skin, and washing them prior to storage will cause them to break down much more quickly.
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Cherries Jubilee
If you’ve never flamed anything before, cherries jubilee is a great place to start. It’s simple to make, spectacular to serve and utterly delicious. Recipe. |
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Cherry-Almond Muffins
This is a great fruit muffin to enjoy all year, since it uses fresh or frozen cherries. The tops remind me of coconut macaroons. Recipe
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Cherry-Almond Clafouti
While some traditional recipes claim that using un-pitted cherries in clafoutis enhances the dish’s flavor, I’m unwilling to risk the broken teeth! Enhanced with amaretto and vanilla, this version boasts plenty of flavor, and is ideal for dessert or brunch. Recipe
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