Friday, April 3, 2015
Life Is Just A Bowl Of Cherries
Fresh cherries only come around once a year and nows the time to take advantage of the seasons bounty. Ive been gorging on these beauties. And why not? Besides being incredibly sweet and juicy, theyre loaded with Vitamin C and important disease-fighting phytochemicals.Theres lots of varieties at the market, but my two favorites are the Bing and Ranier. Typically, the darker the cherry, the sweeter the taste, but I find the yellow-rose Rainers to be even sweeter than the mahogany-red Bings.
Whatever your preference, look for plump, firm cherries with pliable green stems. Dry stems mean old cherries. And dont pull off those stems until youre ready to start eating, since removing them promotes spoiling. Likewise, only wash what you plan to eat, because rinsing encourages molding.
Because cherries are fully ripened when you purchase them, theyll only keep for a couple of days in the fridge. Good news: they also freeze well if you want to use them a few months down the road.
When preparing recipes with cherries, pitting them with a knife can be rather tedious. Trust me. Save yourself some time and aggravation by picking up a handy-dandy cherry pitter.
How bout taking a gastronomical tour through cyberspace? Heres 10 tasty raw, vegan cherry recipes for you to enjoy:
- Simple Cherry Chocolate Shake a la Julies Raw Ambition
- GreenChef Janas Pink Cherry Raspberry Shake
- Beat the heat with this lip-smacking Red Alert drink
- Decadent Double Chocolate Cherry Cheesecake
- Raw Cherry Tart compliments of Vegalicious
- Good medicine: Dr. Timothy Brantleys Cherry Pudding Supreme
- Cherry Mango Ice-Cream Cups, oh my!
- Wow your dinner guests with this Swiss Chard Apple & Cherry Salad
- Watch Annmarie Gianni whip up a spectacular Cherry Chutney
- The Raw Epicureans refreshing Cold Cherry Soup with Fresh Mint
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