Enjoying Fresh-Picked Cherries:
- Simply eat them out of hand, removing the stem and remembering to spit out the pit!
- Slice and pit the cherries for an excellent ice cream topping.
- Frozen, pitted cherries are a cold, sweet treat on a hot day.
- Add halved, pitted cherries to sparkling water for color and flavor.
- Share with us your favorite way for eating cherries: firstname.lastname@example.org
Fresh Cherry, Nectarine and Lime Salsa
- 1 cup chopped fresh, local Bing cherries (make sure to remove the pits!)
- 3/4 cup diced tomato
- 2 – 3 green onions, sliced on a bias
- 1 nectarine, pitted and chopped, or substitute with 1 cup small-cubed plum or orange flesh melon
- 2 Tbsp minced jalapeño (remove the seeds or leave them in for added heat)
- 1/4 cup fresh cilantro, chopped
- 1 Tbsp Dijon mustard
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Persian Lime Olive Oil)
- Juice and zest of one fresh lime
- Salt and pepper, to taste
Directions: Mix all the ingredients together in a small bowl, season to taste with salt and pepper. Allow flavors to meld at room temperature for at least 30 minutes before serving.
Bing Cherry, Apple and Pecan Salad with Sigona’s Red Cherry Balsamic Vinaigrette
This simple salad is great as a side or as a main course, if you’re looking to keep it light. Adapted from The Pioneer Woman. Serves 8.
- 12 oz. mixed salad greens, such as a spring mix
- 2 apples, such as Braeburn, cored and thinly sliced
- 1/2 cup pecan halves (look for some of our glazed or candied pecans for extra flavor!)
- 1/2 – 3/4 cup quartered fresh, local Bing cherries (remember to remove the pits!)
- 4 – 6 oz. crumbled Feta or blue cheese (such as Point Reyes blue)
- 2 green onions, sliced on the bias, optional
- 1 Tbsp (heaping) Dijon Mustard
- 1 Tbsp Sigona’s Red Cherry Balsamic (Mix it up! Try Sigona’s Dark Maple Balsamic)
- 1 tsp honey, such as Blackberry from Honey Hole Honey Co., available at Sigona’s
- 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil
- Salt and pepper, to taste
Directions: Add greens, apple slices, pecan halves, cherries, blue cheese and green onions, if using, into a large salad bowl.
In a small jar, mix Dijon, balsamic, honey, olive oil, salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing, to taste. Serve any remaining dressing on the side.
- 1 lb. fresh, local Bing cherries, pitted and halved (about 2 ½ cups)
- 1/2 cup water
- 3 Tbsp sugar
- 1 Tbsp Sigona’s Red Cherry Balsamic
- 3 Tbsp fresh lime juice (from about 2 limes)
Directions: In a medium saucepan over medium heat, combine the cherries with the water, sugar, balsamic and lime juice. Cook, stirring occasionally, until the cherries are very soft, about 10 to 15 minutes.
Remove the mixture from heat and allow it to cool to room temperature, stirring occasionally.
Use an immersion blender, a food processor or a blender to puree the mixture. If desired, pour it through a fine sieve to remove any large pieces.
Pour the mixture into popsicle molds and freeze until frozen through. Enjoy!
Fresh Bing Cherry Lemonade
Definitely refreshing after a long day at work or working in the yard. If you fancy, add a little vodka, bourbon or rum. Adapted from Eating Well. Serves 2 to 4.
- 2 cups halved, pitted local Bing cherries
- About 3/4 – 1 cup freshly squeezed lemon juice, more or less, to taste
- 1/3 cup sugar
- 2 ½ cups cold water, more or less, to taste
- Lemon slices for garnish
- Optional: A couple splashes of Sigona’s Sicilian Lemon White Balsamic
Directions: Combine cherries, lemon juice and sugar in a blender. Puree until smooth. Strain through a fine sieve into a pitcher. Stir in water. Serve over ice, garnished with lemon slices.
Optional:Stir in a splash of Sigona’s Sicilian Lemon White Balsamic.
Fresh Cherry, Chipotle and Apricot Barbecue Sauce
Smokey, sweet with a kick from the chipotle chilies, this might just become your summer go-to BBQ sauce. You can use it as a marinade, too! Just marinate the meat (overnight is best) before cooking the sauce, then serve the sauce on the side. Inspired by Lifescript.com. Serves about 8.
- 1 cup fresh, local Bing cherries, pitted and chopped
- 1/2 cup chicken broth
- 1/3 cup ketchup, such as Sir Kensington’s
- 1/3 cup Sigona’s Fig & Apricot or Peach & Apricot jam
- 2 Tbsp cider vinegar
- 1 ½ tsp minced canned chipotle peppers in adobo sauce, or more, to taste
- Leaves from 1 sprig of fresh
- 1/2 tsp ground allspice
Directions: Stir together the pitted cherries, broth, jam ketchup, vinegar, chipotle peppers, thyme and allspice in a small saucepan.
Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Use as your heart desires!