Cherry season is short! Like blink-of-an-eye short! About one month in summer, sometimes weeks, at variable times depending on region. With today’s industrial growing methods you can get them out of season, maybe even in winter, and your grocery store might make the in-season time look longer than one month, but just taste one and you’ll know. Peak cherry time coincides with ripe, juicy, crisp fruit perfectly balanced between tart and sweet flavors. A couple weeks off and your cherries might look nice, but they’ll often disappoint once they pass your lips.
A super short season makes cherries a pretty special fruit. Turns out, their nutritional prowess makes them special too! Often touted as a “Super Fruit,” cherries are one of our most antioxidant rich plant foods. That deep red color comes from a group of phytonutrients (plant-nutrients) called Anthocyanins, which, in collaboration with other antioxidants (vitamin C, carotenoids, quercetin), may promote reduced inflammation from arthritis, diminished risk for certain cancers and heart disease.
They’re delicious simply raw as a snack, on your morning yogurt or added to salads. But if you’re looking for a new way to incorporate cherries this season, check out the recipe below! This salsa can be served as a dip with chips or as a delicious summer condiment on grilled chicken or fish. Enjoy!
Fresh Northwest Cherry Salsa
Prep Time: 15 minutes
Yield: 8 servings (2 tablespoons each)
1 cup pitted fresh sweet cherries (Bing or Ranier could work)
2 tablespoons chopped fresh basil
2 tablespoons finely chopped green peppers
1 teaspoon fresh lemon juice
¼ teaspoon Worcestershire sauce
¼ teaspoon grated lemon peel
1/8 teaspoon salt
Dash of hot sauce (optional)
Chop cherries to desired coarseness. Combine all ingredients in a large bowl and mix well. Refrigerate at least one hour before serving for best flavor.
Nutrition Facts: (per 2 tablespoon serving) Calories: 15, Total fat: 0g, Sodium: 40mg, Carbohydrate: 3g, Sugar: 3g, Protein 0g.
Recipe courtesy of Northwest Cherries and the Washington State Fruit Commision via ADA Times Volume 8, Issue 4.
Yield: 8 servings (2 tablespoons each)
1 cup pitted fresh sweet cherries (Bing or Ranier could work)
2 tablespoons chopped fresh basil
2 tablespoons finely chopped green peppers
1 teaspoon fresh lemon juice
¼ teaspoon Worcestershire sauce
¼ teaspoon grated lemon peel
1/8 teaspoon salt
Dash of hot sauce (optional)
Chop cherries to desired coarseness. Combine all ingredients in a large bowl and mix well. Refrigerate at least one hour before serving for best flavor.
Nutrition Facts: (per 2 tablespoon serving) Calories: 15, Total fat: 0g, Sodium: 40mg, Carbohydrate: 3g, Sugar: 3g, Protein 0g.
Recipe courtesy of Northwest Cherries and the Washington State Fruit Commision via ADA Times Volume 8, Issue 4.
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