I am in love with all things cherry…cherry juice, cherries on the stem, dried cherries, sweet or tart cherries. They are not only gorgeous but are delicious, power-packed globes that are good for you too.
Whichever variety of cherry you choose, there is evidence that by consuming more of the fruit you can of reduce your risk of chronic diseases such as cancer, cardiovascular, diabetes, obesity and some inflammatory disorders. Cherries are a good source of potassium, melatonin and the sweet ones contain a small amount of quercetin which is one of the most potent antioxidant out there. Cherries also provide vitamin C, carotenoids and anthocyanins.
If you are as hooked as I am on cherries, you might want to invest in a cherry pitter. This inexpensive tool is a worthwhile gadget to have on hand and you can find all types on Amazon for around $13, made by OXO, Zyliss and Norpro, perfect for smaller jobs. For pitting pounds of cherries, you can purchase one at a slightly higher price ($39) made by Leifheit, that claims you can pit 25 pounds per hour.
Below is my super-simple recipe for a salsa to top grilled chicken, roast pork or to serve with guacamole as a snack. One other tip: forgo wearing white while pitting or consuming cherries!
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Makes about 1 cup
1 cup chopped, pitted, stemmed cherries
1 tablespoon fresh lime juice
1 tablespoons finely chopped scallion, green part only
1 tablespoon chopped fresh cilantro or mint or basil
1 teaspoon finely chopped seeded jalapeño pepper
1. Toss all ingredients together and keep chilled, covered, until ready to eat.
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