Some people like cherries for their sweetness, some for their tartness, others for the dark red wood of the cherry trunks. And of course, the ornamental spring flowers that can be seen in many public and private gardens around the world. We bet you heard about Japanese cherry varieties, which beautiful blossoms attract many people. They are definitely worth seeing but common cherries also look magnificent in the spring. Aside from flowers, they also give us plump, juicy fruits. That’s the main reason why cherries are cherished.
Sweet and sour
When you grab a handful of cherries, in most cases you expect to taste sweetness because that’s what the fruit is all about – it’s about giving us the pleasure of eating something sweet that our parents wouldn’t be against. And fruits are one of the best choices (plus they give us extra fibre that works great on another level).
But for some obscure reasons (to us, guys and gals with a sweet tooth) some people prefer sour cherries like dark-red Morello and light-red Amarelle (those are the main varieties of sour or tart cherry). They are well-known in Europe and Asia where cooks utilize them literally everywhere from classic cocktails to pork dishes. Of course, they can be eaten straight from the tree and out of hand but they can shine brighter if incorporated into dishes where their acidity will work in your favour.
Get your sour on
Imagine leafy green salad with herbs and sour cherry dressing. This name alone promises great flavour, and these promises are not empty. Take 200 gr of tart pitted cherries, mix them with 2 Tbsp of red wine vinegar, 2 Tbsp of olive oil, 1 tsp of lemon juice, salt and pepper and let sit for 15 minutes on the counter.
Then take the fennel (1 bulb is enough) and chop it nicely or slice on a mandoline, mix with 5 cups of greens like arugula, iceberg, watercress, Swiss chard and 2 cups of fresh herbs like tarragon, basil, and mint. Add 4 thinly sliced radishes and marinated sour cherries. Mix well, serve along with the protein of your choice or as is.
This dish beautifully incorporates the complicated nature of bitterness of all kinds with tartness, acidity and richness of oil. You might want to dilute the dish with some candied fruit like cranberries or cherries Yes, again!
What do you think?