The Flavour
Also known as tart or pie cherries, they’re not as sour as their name suggests. Fab raw, the intensity of their flavour increases when cooked or baked.
Sour Cherries Go Well With...
Duck; chicken; cured ham; cheese; chocolate; almonds; kirsch; port and red wine; cream.
Buying & Storing Tips
Buy by the big basketful while they’re briefly available: from mid-June to mid-July. Those with stems last longer than those without – go for those with bright green stems. Look for plump, glossy fruit without blemishes or split skin. Keep in a bowl at room temperature or in a perforated bag (so they don’t sweat) in the fridge for up to two days.
Preparing & Using Sour Cherries
- Wash when ready to eat, pit and enjoy!
- Poach, cook or preserve. Perfect in sweet baked goods and a tangy addition to savoury dishes.
Nutrition Info
Loaded with vitamins A and C, fibre and antioxidants, including sleep-promoting melatonin – perfect for those sweltering-hot summer nights.
The Tool
To pit a cherry, score all the way around the fruit with a sharp paring knife. Twist the halves in opposite directions to separate, and remove the pit. Or, get yourself a pitter – it can be used to pit olives, too. One of my favourites is from William-Sonoma (click here to view). It closes and locks, taking up less room in your utensil drawer.
Next week in Market to Table: Chives
Market to Table is a weekly column reporting on all things fresh in stores and farmers' markets now. Check in with us every Monday to find out what fresh and local produce you should be grocery shopping for each week.
