Sweet,
juicy cherries are a spring and summer favourite among many Australians. First
imported in 1878 to Young, now known as Australia’s cherry growing capital, these
small stone fruits have remarkable health benefits as well as being absolutely delicious.
Packed
with antioxidants and vitamins B and C, beta-carotene, biotin, boron, iron, manganese, potassium, calcium, magnesium, phosphorus, selenium, fiber and carbohydrates; cherries provide an excellent boost to your
immune system, which helps to combat all kinds of illnesses. They are also a
rich source of flavonoids, which the body uses to protect itself against
disease.
Cherries not only help in protecting
our bodies against illness, they can also help protect our joints and bones through
their anti-inflammatory qualities. They can help fight joint, ligament, tendon
and muscle pain, and can help protect our joints and bones from serious damage.
Cherries also contain powerful compounds that block cancerous enzymes from
forming, and selenium which destroy free radicals.
Few people know that this delicious
fruit also contains large amounts of melatonin, which can help you get a good
night’s sleep, and will lessen the effects of jetlag.
Cherries
are catagorised into two different flavours, sweet, and sour. They are
delicious eaten fresh, or can easily be juiced, preserved, caned, candied,
marinated in liquor, turned into jam or included in sauces – the ideas are
endless! Try adding cherries to your fruit salad, ice cream, pies or tarts to
really boost the flavour.
* Store cherries in your refrigerator for up to 4 days
as they are highly perishable.
John’s favorite –
Cherry and Yogurt Parfait
500gr cherries (pitted)
100gr honey
200gr almond meal
200gr plain yogurt
1 tsp vanilla extract
100gr desiccated coconut (roasted)
1. Stew cherries with honey for 5 to 10 minutes.
Remove half of the cherries and let cool. Puree other half in food processor.
2. Mix almond meal with yogurt and
vanilla in food processor until smooth, add cherries and blend for another
minute or until smooth.
3. In a champagne glass; start with
cherry puree then top with yogurt and cherry mix.
4. Leave in refrigerator for 1 hour.
Before serving, garnish with coconut and a wedge of lime.
This can be done with just about any
fruit.
Catch you next month.
John E.
Executive Chef
