Summer time is cherry time! That means eating cherries in the fresh air in the sunshine. While in April and May the blossoming cherry trees still enchant with their sight, in the cherry harvest time between June and August there is the ripe, juicy vitamin bombs everywhere to buy. Delicious cherries recipes are very popular. Whether as jam, compote, juice, brandy, in the cake, refined with sugar, cooked to waffles or just raw and fresh from the tree - cherries not only taste deliciously sweet, but are also healthy, low in fat and full of vitamins.
Cherries: calories and nutrients
However, calories are barely cherries: 100 grams of sour cherries have just 22 kilocalories, sweet cherries 52 kilocalories.
There is a lot of health under the skin of the cherries. The following nutrients characterize cherries:
- B vitamins
- C vitamins
- folic acid
In addition, cherries provide phytochemicals that boost the immune system.
Storage and consumption of cherries
Cherries do not ripen, so they are picked ripe at harvest time, sold and should then be consumed as soon as possible. They stay in the fridge for two to three days, then they turn brown and inedible.
Before eating, the cherries should be carefully washed in stagnant water as the thin skin will burst open under the stream of water.
Do not drink water with cherries - is that true?
By the way, if you like, you can easily drink water with the cherries. The old rumor that cherries and water cause stomach aches has long been disproved. At most, whoever eats too many cherries gets a stomach ache because, like all fruits and vegetables, they cause bloating in large quantities.
Cherries: healthy and round
As a stone fruit, cherries have a hard, rosin-sized core that should simply be spat out or removed before eating.
Again, there are baseless prejudices: Allegedly, the nucleus should not be swallowed in any case, as it could get stuck in a bulge of the intestine. This is nothing but a nursery tale.
Likewise, the warning that the biting of the core would release lethal hydrocyanic acid. There is some hydrogen cyanide in a cherry stone, but in such a small dose that it has no influence on our organism.
The biting of a cherry stone could only be unpleasant for the teeth. It is better to collect the spitted seeds, to wash in hot water and to sew into a small pillow.
This so-called Kirschkernkissen can then be heated in the oven or cooled in the refrigerator if necessary and thus provide either as a heat pad or cooler bag relief at sore spots.
Thicken cherries and refine cherries
If you do not want to eat your fresh cherries all at once, you can also freeze (with or without a kernel) cherries, cook them in, candied or jam them out.
When cooking, you should thicken the cherries, then they taste great with waffles or vanilla ice cream.
- To do this, place the cherries from the jar in a saucepan and keep three to four tablespoons of the cherry juice.
- Add some sugar and kirsch to the cherries to taste and bring to a boil.
- Mix the juice with one to two tablespoons cornstarch, add to the cherries, stir and simmer.
- Simply put the finished mass over the waffles or ice, sprinkle some powdered sugar over it, and you're done.
Cherries: recipe for cherry cake
Cherries can be refined with this recipe for a delicious cherry cake:
- 200 grams of butter
- 175 grams of sugar
- A packet of vanilla sugar
- Three eggs
- 200 grams of flour
- Two teaspoons of baking powder
- Two tablespoons of milk
- Beat butter, sugar, vanilla sugar and eggs until foamy
- Stir in flour, baking powder and milk
- Fill dough into a greased springform pan
- Cover dough with cherries
- Bake at 180 degrees for 50 minutes
- Sprinkle some sugar and almonds over the cake
- Bake for another 10 minutes
- Allow to cool and enjoy with fresh whipped cream