Drain the cherries well, set them on a towel and gently roll and pat them dry. Place the cherries in a bowl, cover with cold water and gently swirl to wash them.
#Cherries bitter two farm stands divides free
It’s best to let the cherries sit at least a month to allow flavours to meld before serving.ħ cups (1.75 l) fresh sweet cherries, stems attached, free of bruising or soft spotsĤ (10- to 12-cm/4- to 5-inch long) sprigs of fresh tarragon, rinsed and driedġ/4 cup (60 ml) granulated sugar Handout / The Canadian Press This is a tart treat you can nibble on as an appetizer or snack with nuts and a creamy cheese, such as blue, Brie or goat. Pickled Cherries with White Wine Vinegar, Tarragon Nutritionally, low-in-calorie cherries are sometimes referred to as one of the "super fruits." They contain fibre a number of vitamins, such as A, C and B minerals, such as potassium and iron and a range of antioxidants. If very fresh, they will keep for several days. Unless you plan to eat or use them that day, sort through the cherries and discard any that are damaged, and then store them, unwashed, in a perforated plastic bag (what they are often sold in) in the refrigerator.
Sour cherries should also feel firm, but be a little softer and have more give than sweet cherries. Sweet cherries should feel firm, not hard. When buying fresh sweet or sour cherries, opt for plump, vibrantly coloured fruit. Sweet cherries are generally sold fresh, for eating as is or use in a wide range of recipes. The most common type of sweet cherry is the Bing, but a number of other types are grown, such as the Lambert, Van, Lapins and Sweetheart. Sweet cherries do well in areas where summers are warm and winters reasonably mild, such as southern Ontario and B.C.’s Okanagan, Similkameen and Kootenay valleys, where the majority of Canada’s sweet cherries are grown. Agriculture website (.ca), almost all sour cherries are processed into such things as frozen, canned or dried sour cherries, juice, pie-fillings and preserves.Ĭonsequently, finding fresh sour cherries for sale for home use can be a bit of challenge, unless you or a sharing friend has a tree, or you live in an area where sour cherries are commercially grown and some of that fruit is sold at the farm gate, a farmers’ market, or a food store. The pale-fleshed Montmorency is by far the most common, commercially grown sour cherry variety, but there are numerous other types. Ontario has traditionally been Canada’s leading sour cherry-producing region, but Statistics Canada says that the development of sour cherry trees even better suited to harsher climates has seen a rise in trees being planted in areas not considered prime fruit-growing regions, such as the Prairies. They are hardier than sweet cherries and can tolerate milder summers and cooler winters. According to an article on Statistics Canada’s website (statcan.gc.ca), sour cherries are produced mainly in the northern hemisphere. Climatic conditions determined where a sweet, and a sour, cherry tree would best grow. There are lots in between, such as the Rainier.Įnglish settlers brought seeds to North America to grow cherry trees. DEBRA BRASH / VICTORIA TIMES COLONISTĬherries come in two main varieties, sweet, right, and sour, left. Those cherries were sweet cherries, one of two main types the other is the sour cherry.īoth of these cultivated cherries are descendants of two wild varieties native to western Asia, said to have grown as far back as 300 BC. He would share and their addictive, give-me-more-flavour to this day still reminds me of journeys to the beach, park or fishing hole. ONE of my most lingering summer memories is of family road trips and my dad’s favourite snack as we drove: fresh cherries. This article was published (5191 days ago), so information in it may no longer be current.
#Cherries bitter two farm stands divides skin
Use a zester to peel the yellow skin of the lemon directly onto the salad. Toss together the cherries, almonds, and escarole or frisee in a salad bowl. If using frisee, use the tender, light-colored hearts and tear them into bite-size pieces. If using escarole, cut the leaves crosswise into thin ribbons. Use several kinds of cherries for flavor, color and texture contrast a slightly bitter frisée or escarole and wedge of cheese nicely sets off summer’s first stone fruit.ġ/2 cup almonds, toasted and coarsely choppedġ 1/2 cups (about 1/2 pound) mixed cherries, such as Bing, Rainier, Brooks, Garnets, and sour Montmorency cherries if you can find them, pitted and halvedĤ ounces mild camembert, goat, or blue cheese Cherries aren’t often used in savory dishes, but here they add a sweet-tart snap to an elegant salad. Who knew we were eating clever combos like this back in the day. This recipe was inspired by one that I found in a 1911(!) Los Angeles Times Cookbook.
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