kinda keen on cherries

cherries tussle for attention

Like clockwork, April erupts with riotous blooms followed by showers of pink snow as cherry blossoms drift haphazardly around neighborhoods and orchards. Thanks to industrious pollinator bees, plump, juicy cherries wind their way into my markets and fruity merriment begins. 

Cherries fall into one of two groups:  sour cherries, also known as pie cherries.  They need sugar and heat to meld them into the summer pie of my dreams.

Did I mention that cherry pie is my all-time favorite with or without the dripping homemade vanilla ice cream?  

The other type of cherry is the luscious ones that burst with blissful sweetness.

The most longed for are Bings and Raniers.  Rich, dark garnet colored jewels, Bings have a vibrant penetrating honeyed taste.  Their flesh is firm, fitted in an iconic heart-shape.  Ranier cherries are a delicate little number showing up in a shade of pale yellow with a scarlet blush.  Superbly sweet and finely textured these trinkets are perfect for eating and adding to summer salads.

Now, I must say, the best way to eat sweet cherries is to simply eat them fresh by the handful, ever so daintily spitting the pips.  

However, with a little pitting patience, they morph into baked, sauced and tossed goodness.  I’m distracted just imagining crumbly scones packed with fresh and dried cherries, icy sorbet in what else, cherry pink and lemonade doing a happy dance with cherries bobbing in the cocktail.

Seeing the pints of cherries lining one particular stall at the market, my taste buds were popping with ideas on how to step-up my intrigue factor.  Since I adore cherries and salmon is flooding the stores, why not sprawl a cherry salsa over grilled salmon?  A bit of heat and tartness is necessary to balance out the sugar in the fruit, so lime juice and diced jalapenos had to be in the mix; all mellowed with a trickle of honey.

star pastry tip is a brilliant solution for pitting cherries

Before I tell you about the recipe, there is the tedious pitting.  You can always use a paring knife to oh so carefully score around the seed.  Vintage cooks (aka our grandparents) made use of a hairpin inserted into the stem end of the cherry to twist around the pit and remove.  It’s a messy, juicy process that will leave your hands slightly stained, but well worth it.

I’ve found that aside from purchasing a cherry pitter that using a pastry tip or stainless steel straw works brilliantly.  Simply poke the pit through from the stem end.  It will take a bit of practice to perfect, but when you consider to rewards – bingo!

sweet meets heat salsa

Sweet-Heat Cherry Salsa

You will need:

• 2 cups pitted sweet cherries
• ½ cup cilantro leaves
• 2 green onions
• 1 jalapeno
• Juice from one lime
• 1 Tbsp honey
• Salt and pepper to taste 

What you do:

• Roughly chop the cherries, capturing the juice on the cutting board.  Put into a small mixing bowl.
• Wash, pluck and give a quick chop on the cilantro leaves.
• Mince the green onions and finely dice the jalapeno.  Adjust the amount of jalapeno according to the desired amount of heat.  Toss cilantro, green onions and jalapeno with the cherries.
• In a separate bowl, whisk together the lime juice and honey.  Pour over the cherry mixture, stirring to incorporate.
• Taste for salt and pepper.  The salsa should only need a sprinkle of each.

Serve as a side with grilled salmon, chicken or pork; also, good as an accompaniment to a chunk of earthy cheese.

You know what I found myself doing?  Yep, eating the salsa directly from the bowl, sans salmon and cheese.

I’m kinda keen on cherries…

Missy

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