Cherries fight cancer, help you sleep

I had never picked cherries until last Monday (although it has always been a summer pastime to see how far my sisters and I could spit cherry pits across the yard). 

It never occurred to me and my sisters to think about where our cherries came from, as we played summer games with them. On our cherry picking expedition on Monday, we pulled small, tart, very red cherries off two trees on a farm in Millerton. 

There are, as anyone who goes to farmstands around here knows, many kinds of cherries grown here in the Hudson Valley.  

According to information I found online, Washington and Oregon produce 60 percent of the sweet cherries grown in the United States. Michigan grows 75 percent of U.S. tart cherries. 

The most common sweet cherry is the Bing cherry; the leading tart is the Montmorency.

Cherries were brought to North America by European settlers in the 1600s. They began to flourish in Michigan in the 1800s, after a Presbyterian missionary found that the state had ideal growing conditions: cool summers and cold winters. 

There were some types of native cherries that were gathered by the Algonquins and Iroquois, but today those types of cherry make up only a minor part of the fruit industry.

The cherry season in this part of the country is right about now. News reports from orchards around the country indicate that this year’s cherry harvest was about two weeks earlier than normal, and that there isn’t a super abundance of fruit on the trees — but what’s there is very sweet. 

Once cherries have been picked, they stop ripening, unlike many other fruits. 

Cherries are classified as a stone fruit, along with peaches and plums, because of the hard pit in their core. They are part of the rose family.

In addition to being delicious (and having pits that are fun to spit), cherries also are super healthy. Like all very deeply colored foods, they have lots of cancer-fighting antioxidants. They also have a lot of melatonin, which is a hormone that aids in regulating the body’s other hormones; it also helps you sleep. Melatonin can be used to decrease the effects of insomnia (such as from jet lag).

Cherries also have lots of polyphenols, which are believed to help protect your skin from sun damage.

The cherries I tasted were slightly sweet with a strong sour aftertaste, which can be quickly sweetened with a touch of honey or some maple syrup. 

For dessert, you can dip the fruits in chocolate or use them as a topping to spruce up ice cream or yogurt.

The small fruits can be preserved in a variety of different ways: canning, freezing, juicing and drying. Bartender Nate Sullivan, from the Stagecoach Tavern in Sheffield, Mass., suggests preserving small cherries with their pits in some Armagnac and sugar. Let the jar of cherries and alcohol sit in a dark spot for four weeks; give it a light shake every few days during that time.

A quick and easy summer dessert that you can make with cherries is a crumble, such as this one adapted from Ina Garten, the Barefoot Contessa. 

Cherry crumble

Adapted from
www.foodnetwork.com
“The Barefoot Contessa
Cooks at Home”

 

For the filling: 4 cups of pitted cherries, 2 teaspoons grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 1 cup granulated sugar, 1/2 cup maple syrup, 1/4 cup all-purpose flour. For the crumble topping: 1 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 cup light brown sugar, lightly packed, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, one  stick cold unsalted butter, diced.

 

Preheat the oven to 350 degrees. 

Combine the cherries, lemon zest, lemon juice, granulated sugar, maple syrup and flour and toss well. Allow the mixture to sit for 15 minutes, so the juice drains from the cherries.

To make the crumble topping, mix the flour, sugar, brown sugar, salt, cinnamon and butter and, using an electric mixer, combine them at low speed until the butter is the size of peas. Take the bowl away from the mixer stand and, using your hands, crush the ingredients together until they form chunks.

Put the cherries in a baking dish and top them with the crumble. Put the baking pan on top of a cookie sheet that has a layer of parchment paper on it, to keep the cherry juice from overflowing and dripping onto your oven floor. 

Bake for about 45 minutes, until the crumble topping is browned. Serve hot or at room temperature.

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