15 Healthy Cherry Recipes for Summer (2024)

FAQs

What can I do with too many fresh cherries? ›

You can, of course, put them into a classic cherry pie, but beyond that, cherries stand up nicely to heat and add a tangy, bright pop to savory dishes. You can roast them, fry them, stir-fry them, and dehydate them.

You'll reap cherry benefits regardless of whether you like your stone fruit sweet or sour. Sweet cherries may be more delightful for your tastebuds when you eat them by the handful. Tart cherries are often used in baking. “Aim for one cup of fresh cherries a day or a quarter-cup of dried ones,” suggests Sedlacek.

Overripe fruit, if it hasn't lost all of its juice, can still impart some good flavor to a sauce. Chop it into small bits (or whiz it in a blender) and add it to some chicken stock and balsamic vinegar to make a glaze or sauce for meat.

Cherries are a nutrient-dense superfood loaded with vitamins and minerals. Studies show cherries can help your body manage stress, improve your sleep, speed up recovery after a workout and even help balance your mood.

"Cherries contain fiber, fructose and sorbitol, which in large amount can cause issues such as gas, bloating, stomach pain, and diarrhea," says Blatner.

Blueberries take the title of healthiest fruit. Blueberries' stunning hue comes from their anthocyanins — an antioxidant believed to be responsible for their numerous health benefits. Long-term studies suggest that including blueberries in your regular lineup may lower the risk of heart disease and type 2 diabetes.

Cherries can be included in the diet for all stages of kidney disease. Cherries contain only trace amounts of sodium and are low in phosphorus. Sweet cherries are high in potassium (>200 mg in 3.5 ounces, which is almost one-half cup), while sour cherries are considered a low potassium food (<200 mg in 3.5 ounces).

If you have a severe, primary cherry allergy, you might experience intense gastrointestinal symptoms after consuming the fruit, including stomach pain or cramping and vomiting.

These fruits include watermelon, blackberries, nectarines, pears, apples and avocado. Knowing this, you don't want to eat cherries as part of a big fruit salad with these potentially problematic foods. On the flip side, enjoy cherries with foods you know you tolerate well.

Do cherries last longer in the fridge or on the counter? ›

Keep 'em cold! Cherries will spoil quickly if left out at room temperature, so you should pop them in the refrigerator immediately upon getting home from the grocery store. Once in the fridge, cherries can last for about a week.

This will help intensify any flavor that they might have. Before using, I would soak them in brandy and simple syrup. At my house, truly awful fruit goes into the compost bin. Put them in a mason jar with a good brandy and a little sugar and water and make brandied cherries.

Cherries are full of polyphenol antioxidants, which are found in plants, protect your heart from cell damage, and reduce inflammation. A study of more than 84,000 people found that people who got more polyphenols in their diets from foods like cherries had a lower risk of heart disease.

Cherries are a good source of vitamin C and potassium. Potassium can reduce the risk of hypertension and stroke, and cherries have more per serving than strawberries or apples.

A study in 10 women found that eating 2 servings (10 ounces or 280 grams) of sweet cherries after an overnight fast lowered levels of the inflammatory marker C-reactive protein (CRP) and significantly reduced uric acid levels 5 hours after consumption ( 17 ).

The easiest way to freeze cherries is to wash them, blot them dry gently with a paper towel and then arrange them on a cookie sheet. Place them in the freezer for a couple of hours. Then take and seal them in zip-loc bags and place them back in the freezer. You can pull them out at any time to eat them.

Bring the water and sugar to a boil and stir continuously until sugar dissolves. Gently pour the hot water-sugar mix over the cherries, also leaving a half-inch of room at the top. Seal tightly and store in the fridge. Use within one month.

Pit each cherry and spread them out, so that they are not touching, on a baking sheet lined with parchment paper or a silicone baking mat. Freeze the fruit for at least two hours, or until mostly solid, and then transfer to a freezer-safe bag.

Once in the fridge, cherries can last for about a week. No need to cover them; in fact, they're better off uncovered to avoid moisture accumulation, which can contribute to spoilage. Refrain from rinsing your cherries until right before you're ready to cook with or eat them.