Pearls of spring are cherries.
They are small drupes (fruits with a stone) belonging to the genus Prunus, the same as many fruits that ripen between spring and summer such as plums, peaches, apricots and almonds.
Cherries originated in Asia and Eastern Europe and later spread to all temperate climates.
The name “cherry” comes from “Cerasus”, an ancient region of Turkey from which they are thought to have been introduced to Europe. There are mainly two categories of cherries, sweet and sour.
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Sweet cherries (Prunus avium) are the most common for fresh consumption. They have juicy flesh and a sweet flavour. Variants include the Bing, perhaps the most widely cultivated variety in the United States, which is large, heart-shaped, with firm, sweet flesh, or the Rainier, which is easily recognisable by its yellow colour with red hues and firm, sweet flesh; the Lapins, which has the particularity of being a self-fertile variety (it does not need another tree for pollination), with large, dark, split-resistant fruit and finally the Sweetheart, a late variety with bright red, sweet, firm fruit. Among those most cultivated in Italy, especially in the south-east of Bari, is the Ferrovia variant, with large, bright pink fruit and firm, juicy flesh.
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Sour cherries (Prunus cerasus) are more sour and are mainly used for cooking, the preparation of preserves, juices and liqueurs. The best known variety is the Montmorency.
Cherries are associated with several potential health benefits: from post-exercise muscle recovery to cardiovascular health due to their good amount of antioxidants that can also act as natural anti-inflammatories in cases of arthritis or gout. Moreover, they are often used in therapies to facilitate sleep due to their ability to stimulate melatonin.
As we said, cherries are rich in vitamins and minerals, including vitamin C important for the immune system and skin health, potassium, a mineral essential for muscle contraction, nerve function and blood pressure regulation, and fibre. Cherries are rich in polyphenols, plant compounds that help fight oxidative stress and inflammation. Cherry pits, on the other hand, contain amygdalin, a compound that can release hydrogen cyanide if ingested in large quantities and chewed. However, ingesting small amounts of whole stones usually does not cause problems. They are appreciated for their sweet or sour flavour and for their versatility in cooking and fresh consumption. Below is a recipe:
SWEET-SALTED CHICKEN-SALAD INGREDIENTS (for 2 persons)
- 300 kg Cherries
- 30 g Sugar
- 1 Cloves (one nail) (optional)
- 1 teaspoon Butter
- 1 tablespoon extra-virgin olive oil
- 400g chicken breast
- q.b. water
- 1 pinch fine salt
- 1/2 teaspoon black pepper(optional)
- q.b. rosemary (optional)
PREPARATION
Cut the chicken into chunks and brown in a non-stick frying pan with a little oil.
Once the chicken is golden brown, set aside. In the same pan as the chicken, start preparing the cherry reduction. Combine pitted cherries with the butter and sugar. Place everything on the cooker and start cooking over a low heat. Stir often, and when you see a syrup starting to form then add the clove (optional ingredient).
When the cherry sauce is cooked (it should cook about 15 minutes), remove it from the cooker and strain it through a colander or blend it. Put the chicken set aside for the end of the cooking time and adjust the reduction with a little water to temperature.
Enjoy!
(Article by Dr Paolo Gallo)
