How to choose the best cherries - Cómo elegir las mejores cerezas
Look for the following varieties of sweet cherries, which are among the most nutritious: Bing, Brooks, Hartland or Royal Anne (Queen Anne). If you’re looking for sour cherries, choose varieties such as Montmorency or Balaton.
Sour cherries can be hard to find. Dried sour cherries or sour cherry juice are good options, as long as they don’t contain added sugar.
When purchasing fresh cherries, look for firm, shiny, smooth fruits. Prefer cherries with bright green stems that are firm and flexible. Don’t buy cherries with brown or withered stems, as this indicates that they were picked a long time ago.
Cherries have some of the highest pesticide residue levels. If possible, prefer organic cherries.
Buscar las siguientes variedades de cereza, que son de las más nutritivas: Bing, Brooks, Hartland o Royal Anne (Queen Anne). Si se buscan guindas, elegir variedades como Montmorency o Balaton.
Las guindas son difíciles de conseguir. La fruta desecada o el jugo de guinda son buenas opciones, siempre y cuando no contengan azúcar agregado.
Al comprar cerezas frescas, buscar frutas firmes, brillosas y lisas. Elegir las cerezas con tallos verdes que sean firmes y flexibles. No comprar cerezas con tallos marchitos o cafés, ya que esto indica que se cosecharon hace mucho tiempo.
Las cerezas están entre los frutos que mayores niveles de residuos de pesticidas contienen. De ser posible, preferir cerezas orgánicas.
Eating seasonally becomes more tangible when you immerse yourself in a culture that has thrived on and treasured its local harvests for centuries upon centuries. In my native California farming occurs on a massive, industrial scale, totally amputating our feeling of connection with seasonal bounty. .
Here in northern Italy most of the farming is intimate, small scale. Many of the locals anticipate not only the seasonal changes in weather or activities but also the tiny window in which a particular veggie or fruit comes to life. Restaurants also celebrate each harvest with multiple plates, I individually prepared particular to the region. Here, we just passed the season of green peas, and before that was cultivated asparagus, and before that wild asparagus and broccoli.🥦 Now we have all the yummy stone fruits. Nectarines, peaches, apricots and cherries. 🍒🍑 Then arrive the fragrant family of tomatoes who blush in the hot summers. .
Winding around the tiny backroads up into the hills the cool air wraps around our helmets and is a fabulous change from the heat before in the city. 🥵 We are on a mission to find juicy, deep red cherries. 🍒🤩 In the lower altitudes they have either been picked already or have dried on the branches. We climb higher and higher into even cooler freshness where cherries mature later in the season. And LOTS of cherry trees in top picking perfection 😍 Some in larger groves, most in intimate ones. Okay, it's not exactly permissible to help yourself to a family size picking (hence the persistent warning: Poisoned 🍒Trees signs ☠) But we only wish to have a taste of the magic that only warm, just-picked fruits possess. Enough to appreciate the moment, strengthen the bond with the surrounding earth, and the delight of cherry stains on our palms. ❤
#CherrySeason ✨. If you haven’t noticed, the grocery stores are suddenly flush with beautiful cherries from around the Middle East. We try to eat locally and regionally as much as possible, so the arrival of cherries here is pure joy. To make the most of this short but sweet season we’ve created a no-sugar cherry #jam perfect for spreading on your toast. We kept things refined sugar free and opted for honey as the sweetener in this jam, but maple syrup would also work great. As there is no refined sugar in the recipe, the jam will not thicken up too much but will stay the consistency of a loose compote/preserve. Sweet, plump and so juicy! #100Ways
No Sugar Cherry Jam 🍒
prep time: 10 minutes | cooking time: 40 minutes
• 550-600 grams cherries ~ stems removed, pitted & roughly chopped
• 3 tbsp pure honey (or maple syrup), if you prefer a sweeter jam you may add an extra tablespoon
• 2 tbsp lemon juice
• 1 tbsp pure vanilla extract
• pinch of salt
1. Place the chopped cherries in a saucepan over medium heat.
2. Let cook for 8-10 minutes while using a large spoon to mash the cherries so that they break down.
3. Remove from the heat and add in the honey, lemon juice, vanilla extract & salt, mix.
4. Return the saucepan to the stove and lower the heat to medium-low.
5. Let the cherries cook for about 25 minutes, stirring every few minutes making sure nothing sticks to the bottom of the pot.
6. Use a tablespoon to skim off and discard any foam that forms on the surface.
7. Remove the cherries from the heat and strain any excess water that may have been expelled during the cooking process (we removed about 1 cup of excess water). 8. Return the saucepan to the heat and let the jam come together for an additional 5 minutes.
9. The cherries should be tender and syrupy, with a loose preserve-like consistency.
10. Transfer to a sterilized jar and store in the fridge.
To Serve ✨
• For the Love of Bread organic sourdough batard, sliced
• salted butter
• cherry jam
1. Slather on generously and enjoy!