I really try hard to eat what's in season. Especially now that I live in Boston which is not really known for its abundance in variety of fresh local fruits and vegetables. You kind of have to eat in season in Massachusetts unless you want to blow your entire grocery budget for the month on one shopping trip. And that ain't my bag. I would rather blow the entire grocery budget on one nice dinner out. Just kidding... kinda.
Cherries are in season starting around the late May time frame, but August is when the pickin' gets good. Did you like that food pun? By good pickin', I mean the cherries are cheap! Its the end of the season and the fruit must go! The bags are a little fuller and the price tags have dropped. So now is the time to stock up for all your baking goods. Here are just a few cherry tips:
- Pitting cherries is a pain in the buttocks. So instead of wasting your money on the one trick wonder of a cherry pitter, get a cheap, round icing tip. A finer point works best, but really any will do. Just stick the top where the stem meets the fruit on the point and push down. Voila! Pitted cherry still in tact.
- Freeze cherries for baking all year-round. Spread pitted cherries onto a baking sheet and freeze until solid (3-4 hours), then transfer to a releasable freezer bag. Frozen cherries are a great option in many recipes, especially pies and for dessert sauces.
- Cherries are a great source of Vitamin C so you should eat more of them. Plus, sweet cherries have melatonin in them so they are a great healthy snack to have in the evening when you are craving something sweet.
I will likely have more cherry recipes popping up in the posts to come since this giant bag is taking up coveted kitchen counter space, but for today I have created a Cherry Garcia-ish/ Baskin Robbins Cherry Jubilee-like frozen yogurt. My version goes dairy free by utilizing coconut cream greek yogurt and almond creamer. Add in some dark chocolate chunks and you have yourself a dairy free, antioxidant rich, super food fro-yo.
The Recipe: Cherry and Chocolate Chunk Frozen Yogurt
~yields roughly 1 pint of frozen yogurt (4 servings)
The Bits and Bobs:
1 cup dairy free greek yogurt, any flavor (I used daiya)
1/2 cup almondmilk creamer, unsweetened plain or vanilla (I used Califia)
1/4 cup sugar
12 fresh cherries, pitted and chopped
1/3 cup chocolate chunks
In a bowl, whisk together the yogurt, creamer, sugar and salt until well mixed and smooth. Transfer to an airtight container (tupperware) and let sit in freezer for about 30 mins. Remove from freezer and gently fold in the cherries and chocolate. Return to freezer and allow to set up for at least 4 hours. To serve allow to sit out of the freezer for a few mins before scooping.
Delightful with hot fudge!