Whether your taste buds favor the pucker-up burst of something tart or a sudden pop of sweetness, cherries deliver. While both varieties are king in Michigan, home of the National Cherry Festival and the world’s largest cherry pie, California is also known for producing the sweet variety of this luscious fruit.

DID YOU KNOW?

Cherries can successfully be paired with a number of flavors, including sage, chives, verbena and black pepper (when cooked with pork, beef or game). Adding 1/4 teaspoon of pure almond extract to a cherry mixture brings out the fruit’s flavor, as do dairy products like sweet cream ricotta cheese and mascarpone. For those who enjoy a dessert that’s not too sweet, try Cherry Crostata and Honey Yogurt (for the recipe, visit stylrgbr.com), a delicious treat that features a mixture of cherries, sugar and a dash of kirsch, with crème fraiche and honey on top, all cooked in a crispy crust. 

Tart cherries are a natural source of melatonin, which lowers body temperature and promotes a better night’s rest. Sweet cherries boast a good amount of potassium, which experts say can balance the fluid in our bodies and help to offset the effects of sodium, including high blood pressure. Eating one cup of cherries provides nearly the same amount of potassium as a small banana. Some research also indicates that eating two cups of cherries a day, either tart or sweet, can lower uric acid and diminish swelling, inflammation and tenderness.

SELECTION AND STORAGE

Cherries don’t have an especially long growing season, but when they are available look for ones with bright green stems. For a perfect snack, eat them at room temperature where they’ll stay fresh for two days; if divided into small bags and refrigerated or frozen, they can last longer (up to two weeks in the refrigerator; up to one year in the freezer).

— Susan Belknap

Cherry Crostata with Honey Yogurt

Recipe by Courtney McDonald

For the pastry dough:

2 cups flour

1/2 tsp. salt

1/2 tsp. orange zest

3 sticks (1.5 cups) unsalted butter, diced and chilled

1/3-1/2 cup heavy cream, cold

For the filling:

4 pints fresh cherries, halved and pitted

1/4 cup sugar

Pinch of salt

1 tsp. cornstarch

1 Tbsp. kirsch (optional)

For the topping:

1 cup plain whole milk yogurt

2 Tbsp. local honey

In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the remaining butter and pulse to pea-sized pieces. Transfer the mixture to a mixing bowl and stir in the cream until dough just comes together. Scrape the dough onto a work surface lined with parchment paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough.  Press into a flat circle and refrigerate at least 20 minutes, covered. Preheat oven to 425-degrees Fahrenheit.

Remove the dough from the refrigerator and roll into a large circle, about 1/4-inch thick. Slide the dough onto a baking sheet with the parchment still underneath and refrigerate another 30 minutes. 

In a small mixing bowl, mix the cherries with the sugar, salt, cornstarch and liquor, if using. When the pastry dough has finished resting, spoon the cherry mixture into the center of the dough circle. Spread evenly to about an inch and a half from the edge. Gently fold the edges of the dough over the cherry mixture to contain the filling. Bake the crostata in the preheated oven until crust is evenly browned and the cherry filling is bubbling, about 45 minutes.

In a small mixing bowl, whisk together the crème fraiche and honey. Cut the crostata into 6-8 slices, divide among serving plates, and spoon a little of the crème fraiche over each slice.  Serve immediately! Serves 6.

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org.