Even if several hundred varieties of cherries are now listed, around ten are grown in France. Among the most famous (and the best of course), we recommend the burlat which is the most widespread (about 30% of French production). It is also the one that ripens the earliest (early June). It is closely followed by the summit (about twenty days later) and the reverchon which are also very good. These three quite similar varieties are however characterized by their texture and taste between sweet and tangy (we let you choose your favorite!).
Many studies show that cherries are very good for health. Quite low in calories (about 70 kcal per 100 g), this delicious little fruit is full of health benefits. First of all, it is rich in antioxidants and more specifically in anthocyanins (like grapes or red wine for example), which would help relieve joint pain. A 2003 study carried out by the University of Michigan also shows that cherries can be consumed in the prevention of intestinal and colon cancer. Source of melatonin which is a natural regulator of the circadian cycle (just like apricot, peach or plum), the cherry proved in a study dating from 2010 that it could have a positive effect on insomnia (higher overall sleep time, reduced periods of wakefulness and nocturnal restlessness). The tart cherry has a very high level of beta-carotene, a substance that promotes eyesight and contributes to the health of our skin. Finally, the cherry is a fruit rich in vitamins A and C but also in copper and iron.
Cherry can cause allergies in some people who are sensitive to birch or grass pollen. Even if the symptoms are quite mild (itching or sneezing), we always prefer to avoid them! Finally, with the presence of sobitol in the sugars of the cherry, the fruit can have a slight laxative effect if too much is consumed...
Cherries are often separated into two categories:the sweet ones, which are eaten directly picked, and the sour ones which are preferred for the preparation of pies, cakes and other pastries. To taste this delicious fruit as it should, here are 3 recipes based on cherries...
The traditional cherry clafoutis (for 8 people):
– 600 g burlat cherries
– 40 g semi-salted butter
– 4 eggs
– 100 g of flour
– 20 cl of milk
– 60g caster sugar
– 1 sachet of vanilla sugar
– 1 pinch of salt
– icing sugar
Preheat the oven to 210°C (thermostat 7). Rinse the cherries under running water, stemming them. Some people remove the pits (us, for example) but the traditional recipe would be to leave them, it's up to you! Melt the 40 g of butter in a small saucepan. Mix the flour, sugar, salt and vanilla sugar. Gradually add the eggs and then the milk, continuing to mix. Add the melted butter. Generously butter the dish and arrange the cherries before pouring the clafoutis batter. Bake in the oven for 10 minutes at 210°C then at 180°C for another 20 minutes.
Serve the clafoutis cold or warm, sprinkled with icing sugar.
Chocolate and cherry cookies (30 pieces):
– 150 g of dried cherries
– 250g dark chocolate chips
– 375 g wheat flour
– 350 g cane sugar
– 250 g of butter
– 1 egg
– 1 pinch of vanilla powder
– 1 pinch of salt
– 1/2 sachet of yeast
Preheat the oven to 140°C (thermostat 4-5). Mix the sugar and butter using a mixer, adding the egg and salt. In a separate dish, make a preparation including the flour, vanilla, yeast, chocolate chips and cherries, and incorporate it into the previous mixture until a homogeneous texture is obtained. Make small balls of pasta and place them on a sheet of baking paper. Slightly flatten the cookies then bake them for 15 to 20 minutes.
Cherry BBQ Sauce:
– 500 g of fresh cherries
– 75 ml of ketchup
– 60 ml of white wine vinegar
– 30ml Worcestershire sauce
– 1 onion
– 1 clove of garlic
– salt and pepper
In a blender, mix all the ingredients until you get a puree. In a saucepan, bring the texture to a boil then simmer for 20 minutes, stirring frequently, until the sauce is reduced by half. Season as you wish.
The cherry barbecue sauce is ideal to accompany meats and summer barbecues.
