Cherry – the Queen of Antioxidants

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