Well this post will be up just in time for cherry season to be over :(. Cherry season typically starts near the end of May and goes through late June/early July. But better late than never! Jennifer Tyler Lee suggests that folks dehydrate them, making “Sour Cherry Blasters” or make them into a cherry compote to accompany vanilla ice cream. Cherries are not one of my favorite fruits, but I will enjoy them raw. While I do think they are tasty, I just like other stone fruit better.
- Sour (tart) cherry juice can be used to help improve sleep and has been shown to reduce the risk for heart disease and and diabetes.
- Cherries are a good source of vitamins A and C, potassium, copper, and manganese.
- Good source of fiber.
- Both sour and sweet cherries have been shown to reduce inflammation.
- Cherries have also been reported to reduce Gout attacks.
- Sour cherries are lower in calories than sweet cherries.
- They are a rich source of flavonoids, especially anthocyanidins and proanthocyanidins.
- Cherries were one of the first fruits to be brought to the “new world”.
- One study found that runners that drank Montmorency cherry juice (one glass before the race and one glass during the race) were less sore afterwards because of the ability of the cherries to help with muscle recovery.
- Fresh cherries are firm, shiny, and lack dents, pits, or bruises. They also have bright green stems. The fresher the cherry, the more nutrients!
- Store cherries in the fridge and eat them quickly!
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murry, Joseph Pizzorno, and Lara Pizzorno, Superfoods: The Healthiest Foods on the Planetby Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson.