Have you enjoyed any fresh homegrown cherries yet this summer? If not, you are missing out. According to experts, this year’s crop promises to be some of the tastiest, juiciest fruit that growers have seen in a while.
British fruit growers say that the warm weather this year bodes well for an extra sweet crop of cherries. One Kent farmer told The Independent that although “volume is down, the quality is up there with the best we’ve ever seen”. A spokesperson for Driscoll’s, a major fruit marketer in the UK, explained:
“Whilst the temperature this year has been cooler for longer than in previous years, we have still experienced favourable cherry growth in 2023 all thanks to the late arrival of more ‘normal’ Spring like weather conditions. We’re delighted to see the sunshine arrive just at the right time as the cherries ripen on branch, ready for picking imminently. Our growers are all predicting that the quality will be best in class, so our customers and consumers alike can expect a summer of flavourful cherries aplenty”.
Whether you pick your own cherries or buy some from your local farm shop or supermarket, you can be sure to enjoy some wonderfully sweet British cherries this summer. There are dozens of ways to enjoy them too. Try making some traditional Kent huffkins or a cherry and almond pudding. Alternatively, why not try one of the delicious recipes below, courtesy of Driscoll’s.
Pickled Cherry Bruschetta
This Pickled Cherry Bruschetta is packed with healthy vitamins and uses ricotta, walnuts and olive oil to provide a source of protein, calcium, fibre and healthy fats. Extra sweet British cherries will provide a delicious contrast with the tart pickling and creamy ricotta.
The dish contains 250g of fresh cherries, full of nutrients, with 3% of your daily requirement of iron, 7% of your daily requirement of copper, and 8% of your daily requirement of vitamin C.
Serves: 8-10.
Makes 2 x 250g jars of 1 x 500g jar of pickled cherries
Time: 30 minutes prep plus pickling time.
Ingredients for the pickled cherries:
- 100ml white wine vinegar
- 85ml water
- 50g caster sugar
- 2 bay leaves
- 250g fresh British cherries, destalked and pitted
- 2 crushed juniper berries
- 5 peppercorns
Ingredients for the bruschetta:
- 1 ciabatta loaf, sliced
- 200g ricotta or a plant based alternative
- 50g walnuts
- Fresh thyme
- Salt and pepper
- 1 tbsp olive oil for brushing and 1 tsp for the walnuts
Method for pickling:
- Firstly, start with pickling your cherries. It is best to do this around a week in advance at least, and once made they will keep in sterilised sealed jars for months – meaning you can hang on to cherry season for even longer! (Once opened, store in the fridge).
- To sterilise your jars, wash with hot soapy water then put in a low oven for around 10-15 minutes.
- Pour the white wine vinegar, bay leaves, peppercorns, juniper berries, caster sugar and water into a pan and simmer for around 10 minutes.
- Whilst this is cooking, de stalk and pit your cherries. Pack the cherries into the sterilised jar/s and pour over the vinegar mix, ensuring all cherries are covered. Tightly seal and leave in a cool dark place for at least a week.
Method for making the bruschetta:
- First, preheat the oven to around 180c.
- Spread the walnuts out on a tray lined with baking paper.
- Toss in a tsp of olive oil and toast for around 10-15 minutes. Set aside to cool.
- Next, slice your ciabatta at a slight angle, into 1cm slices. Lightly brush with olive oil on each side and place under a hot grill until evenly golden.
- Put the ricotta in a bowl with a pinch of salt and whisk until light and fluffy.
- Spread a teaspoon over each of the ciabatta toasts and top with the pickled cherries, crumbled walnuts, fresh thyme and black pepper.
Cherry French Toast Sandwich
This Cherry French Toast is a quick and easy brunch recipe that makes the most out of fresh juicy British cherries and is a healthier take on the breakfast classic. This recipe can be made with any bread or milk you choose, so you can give it your own individual twist.
Serves: 1.
Time: 20 minutes.
Ingredients:
- 2 slices of bread (stale bread works especially well)
- 1 egg or a vegan egg alternative
- 50ml milk or plant based milk
- 5-6 British cherries, de stalked and stoned
- 1 tsp brown sugar
- 2 tbsp lighter Crème Fraîche or a plant based alternative
- 1 tbsp agave
- Spray of oil for cooking
Method:
- Roughly chop your cherries and add to a pan with a teaspoon of brown sugar.
- Briefly stir and heat on a medium heat for around ten minutes until they are broken down and syrupy.
- Allow to cool slightly.
- In a shallow bowl, crack in your egg and pour in the milk.
- Whisk well and dip each side of your bread in the egg mix.
- In a separate small bowl add your Crème Fraîche and agave syrup and stir in the cherries.
- Heat a pan over a medium heat and cover with a little spray oil
- In the heated pan, lay down one slice of the bread before topping evenly with the cherry mix and placing the second slice on top, and pressing down gently.
- Cook for 3-4 minutes, then flip the bread over and repeat.
- Remove from the heat and enjoy!
Cherry Cacao Fro-Yo
Our Cherry and Cacao Fro-yo is a delicious, yet healthier summer treat that you don’t need an ice cream maker to make!
The sweetness of the cherries with the smooth acidity of the yoghurt creates a perfectly balanced alternative to ice-cream. You can even improvise with a cake or loaf tin to freeze in, so there’s no fancy equipment required and minimal prep. All you need is freeze time!
Serves: 10.
Time: 50 mins – 1 hour prep time, 3-4 hours freezing time.
Ingredients:
- 175g British cherries, de-stalked, pitted and roughly chopped
- 1 tsp brown sugar
- Juice of half a lemon
- 750g natural or Greek yoghurt, or a plant based yoghurt
- 125ml milk or plant based milk
- 1 tsp vanilla extract
- 30g sugar (this can also be substituted for the equivalent in stevia for an even healthier treat)
- 1-2 tbsp cacao nibs for sprinkling
- You will also need a small loaf tin or 7-8 inch cake tin
Method:
- Put your loaf tin or cake tin into the freezer.
- In a medium bowl add your yoghurt, milk, sugar or stevia, vanilla and stir well.
- Chill in the freezer whilst you complete the next steps.
- Empty your cherries and brown sugar into a pan and simmer on a medium heat for 10-15 minutes.
- Stir in the juice of half a lemon and leave to cool.
- Remove the tin and yoghurt mix from the freezer and pour the yoghurt into the tin.
- Stir every 20-30 minutes and when it’s starting to thicken considerably, swirl through your cherry mix.
- Leave to freeze for at least 3-4 hours before serving
- Sprinkle your fro-yo with cacao nibs for a crunchy topping!
I don’t know about you, but I am drooling and wondering which one to try first!