I’ve taken to using frozen, sweet cherries as nibblers. Rather than ice cream or a cookie, I find it just as satisfying to reach for a handful of the frosty, red fruit. I like them icy cold, straight from the freezer. But they also add a sweet touch to a salad, smoothies, breakfast oatmeal, or yogurt. Cherries make a perfect glaze for pork or chicken.
The Quintessential Dessert
The ol’ ballad, Billy Boy ponders the age-old question: “Can she bake a cherry pie, Billy Boy?” To which Billy responds, “She can bake a cherry pie quick as a cat can wink his eye.” Yes, cooking with cherries has long been considered a culinary accomplishment.
Normally, anything so delicious would have a downside. But cherries get the gold medal for their health properties. Not only are they low in calories, they’re chocked with fiber, minerals, nutrients, and vitamins, including vitamin C and potassium.
Those who study such things, tell us the fruit may also help with your sleep. With high amounts of melatonin, cherries are credited for increase sleep time and overall sleep quality.
What’s more, regularly eating cherries (or drinking the juice) may benefit heart health and reduce inflammation and high blood pressure.
Let the Chewer Beware
Before you chomp down, it’s worth remembering that there are pits in them little rascals. It’s best not to swallow those or to risk a dental casualty by biting into a frozen, uncut cherry.
The package says the cherries are pitted, but warns that a few might have escaped detection. I find about one pit to a package, which I consider commendable. To be on the safe side, I slice each one in half before eating it.
Whatever you do don’t mistake maraschino cherries for sweet cherries. They’ve been bleached, dyed, and chemically processed.