Cherries pack a nutritional punch
Warmer weather brings many fresh fruits and vegetables which give us the flavor and nutrition that may have been lacking in our winter diets. Some summer treats, like cherries, only are around for a few months out of the year. Take advantage of them while you can by adding them to smoothies, pancakes, or cakes; putting them in salads and pies; or snacking on them right off them stem. You might even feel better after eating them, as cherries contain antioxidants and anti-inflammatory properties.
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Cherry Waldorf Salad
2 large apples (about 1 pound), chopped
1 tablespoon lemon juice
2 celery ribs, chopped
1 cup pitted tart cherries, halved
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons honey
1/8 teaspoon salt
In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and almonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Makes 6 to 8 servings.
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Fresh Cherry Crisp
4 cups pitted sour cherries
1-1/2 cups granulated sugar
4 tablespoons all-purpose flour
Topping:
1-1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup brown sugar
1/2 cup butter or margarine
1/2 cup shortening
Preheat oven to 375 degrees. In a large bowl, combine cherries, 1-1/2 cups granulated sugar, and 4 tablespoons flour. Pour into 9x13-inch baking dish. In a medium bowl, combine 1-1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries. Bake in preheated oven until topping is golden brown, about 45 to 50 minutes. Makes 8 servings.
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Pantry Pointers
When selecting cherries, look for fruit that is shiny and plump without blemishes. Sweet cherries should have flesh that is firm without being hard, and sour cherries should have flesh that is medium-firm.
Store fresh cherries in the refrigerator, and take them out for a few hours before serving. Room temperature cherries have better flavor. Use fresh cherries within two to four days of purchasing. Stemmed cherries don’t keep as long as those that still have stems.
If you don’t have a cherry pitter, carefully halve them with a paring knife. Use the tip of the knife to pry out the pit. Be careful when pitting cherries as the juice may stain clothing. One pound fresh unpitted cherries yields about 2-1/3 cups pitted cherries.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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