We know few things can top enjoying a perfectly ripe cherry in its peak season, but how about enjoying that same cherry while impressing your friends and family with your extensive knowledge of cherries? Read on to discover five interesting facts about cherries.
Cherries are a good source of potassium, vitamin C, and fiber, but their real nutritional benefit of cherries are the many polyphenol antioxidants, like anthocyanin, quercetin, and hydroxycinnamates (write them on your hand for reference while sharing) they contain. These polyphenols have been linked to cardiovascular health specifically and may provide other benefits through their antioxidant effects. Tart cherry concentrates (like juices or supplements) have also been linked to improved recovery following strenuous exercise and improve sleep.
Cherry pits were excavated from prehistoric caves, evidence that cherries have been a dietary staple for thousands of years. That makes cherries one of the sweetest paleo-friendly foods, perfect for replenishing muscle glycogen after the day’s CrossFit workout. (Insert inside joke about your most stereotypical paleo friend here).
Almonds are more closely related to cherries than cashews and other nuts. Both almond and cherry trees are members of the Prunus genus which includes other popular stone fruit trees like the plum, peach, apricot and nectarine. While almonds are also a stone fruit (or drupe if you want to really show off that science vernacular) it’s the rebel of the group, with a tough mesocarp (instead of the sweet flesh of a cherry) and an edible endocarp (compared with the inedible cherry pit).
While we’re talking pits (no, not the double-T Brad type, but yes we loved Mr. and Mrs. Smith too) as with the stone in most stone fruits, contains amygdalin, a compound that is converted into toxic cyanide in the body. Don’t panic! Swallowing a few pits won’t harm you. The pit is actually composed of two parts, an outer protective shell designed to pass through your digestive system intact and the inner seed where the amygdalin is found. But do avoid cracking open the shell of cherry pits and eating their seeds.
Utah is the second largest producer of tart cherries and fifth largest producer of sweet cherries. While this was a primary contributor to Utah officially naming the cherry as the state fruit in 1997, another was the cherry trees surrounding the state capitol. A gift from the Japanese following World War II, the trees not only honor reconciliation and friendship following the war but are a symbol of the cycle of life, of death and the beautiful blossoming rebirth we enjoy each spring.
Prep: 15 minutes plus soaking Grill: 6
minutes Serves: 4
8 (6-inch) wooden skewers
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon chipotle powder
1¼ pounds skinless salmon fillets, cut into 1¼-inch chunks
2 tablespoons chopped fresh cilantro plus additional for garnish (optional)
Prepare outdoor grill for direct grilling
over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk honey,
oil, chipotle powder, ½ teaspoon kosher salt and ¼ teaspoon black pepper; fold
in salmon and cilantro. Thread salmon onto skewers; reduce grill heat to
Place kabobs on hot grill rack; cover and cook
6 minutes or until salmon turns opaque throughout and internal temperature
reaches 145°, turning once. Serve kabobs sprinkled with cilantro, if desired.
substitute ½ teaspoon chili powder and ½ teaspoon smoked paprika for the 1
teaspoon chipotle powder.
July is the perfect season for backyard BBQs, pool parties and everything else fun in the sun. We have put together a list full of perfect snacking and fresh fruits and veggies that will be ripe all month long.
Cherries are the superfood of summer. They contain vitamin c and a ton of fiber with no fat or cholesterol. Use them in your favorite cherry pie recipe or snack on them all by themselves.
Blueberries are low in calories and high in nutrients to keep you feeling great all summer long! For delicious blueberry pancakes, follow this recipe.
Did you know that watermelons come in 1200 different varieties??? These sweet summertime fruits are a perfect snack for any occasion!
Corn is grown on every continent but one, Antarctica. It is an excellent source of vitamin C, magnesium, and vitamin B. Put corn right on the grill or add them into your favorite salsa.
Broccoli might have originated in Italy, but today most of the broccoli we eat here in the US are grown in California. This great vegetable is full of vitamins and nutrients that make your meals healthy and delicious!
1.Measure the length of your toilet paper tubes and cut a strip of scrapbook or cardstock paper to wrap around it. Use adhesive to secure.
2. Cut a piece of tissue paper that will fit inside the toilet paper tube–the circumference. Line the bottom inside edge of the tube with adhesive. Press the tissue paper on adhesive all around the inside circumference. This will the be the tail of your popper.
3. Gather the tissue paper together once adhered to tube and tie with ribbon or string. Cut off excess tissue paper. You only need a few inches of tissue paper below where the ribbon/string is tied.
4. Cut a large half circle out of scrapbook/cardstock paper and roll into a cone. Trim to desired length.
5. Fill tubes with candy and confetti. Line the top edge of toilet paper tube with adhesive and secure cone top onto the tube.
6. When you are ready to celebrate hold the toilet paper tube and pull the tied tissue paper section and POP to get your sweet surprise!
Cherry yourself up with this no-bake cherry cream pie. This pie is very simple, but packs a punch with the best backyard BBQ flavors around.
1 Food Club® graham cracker pie crust
1 can Food Club® sweetened condensed milk
1/3 cup lemon juice
1 cup Food Club® whipped topping
1 tsp. vanilla extract
1/2 tsp. almond extract
Large can of cherry pie filling
Mix sweetened condensed milk, lemon juice and whipped topping in a large bowl until smooth. Add vanilla and almond extract. Pour mixture into pie crust and smooth. Top with cherry pie filling. Chill for 2-4 hours and serve cold. Enjoy!
3½ cups all-purpose flour plus additional for dusting
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 bottle or can (12 ounces) beer such as lager, pale ale or IPA, at room temperature
2/3 cup pizza sauce
2 cups favorite shredded cheese
Optional toppings: chopped/sliced bell pepper, black olives, cooked bacon, mushrooms, onion, pickled jalapeños, roasted red peppers and/or tomato; pepperoni
Preheat oven to 450°; brush 2 cookie sheets with oil. In large bowl, whisk flour, baking powder, sugar and salt; gradually add beer to flour mixture, stirring after each addition until incorporated.
On lightly floured work surface, knead dough 1 minute or until smooth and elastic. Divide dough into 2 equal pieces; with rolling pin, roll out each into a 10-inch circle and transfer to prepared cookie sheets.
Bake crusts 5 minutes; top with sauce,
cheese and optional toppings, if desired. Bake pizzas 15 minutes or until cheese
melts and crust is golden brown. Cut each pizza into 8 slices.
Prepared dough can be frozen by individually wrapping each
dough piece with plastic wrap and freezing for up to 2 months; thaw dough in
refrigerator overnight and bring to room temperature before rolling out,
topping and baking.
These fruit sparklers are sure to be the star of your 4th of July festivities. They’re easy to make, and even easier to enjoy!
1 whole watermelon
16 oz fresh blueberries
Slice watermelon into 1 inch thick, vertical slices. Then use a small star shaped cookie cutter to make your shapes. This is possible to achieve from making a star out of a knife, which we wish you luck on this endeavor!
Add about 10 blueberries onto your skewers, and leave a bit of room at the bottom for room to hold.
Add your watermelon star to the top of the skewer and your fruit sparklers are ready to go. Cover and refrigerate for a later snack. Enjoy!
You’ll be wanting s’more of these tin-foil s’mores! Perfecly toast your marshmallows and melt your chocolate with this easy over-the-coals cooking method.
8 Graham cracker sheets
4 Chocolate bars
Lay a 12inch x 18 inch sheet of foil on a flat surface. Place 4 graham crackers in a line and top with chocolate bars, marshmallows and top with remaining graham crackers. Cover with another 12inch x 18inch piece of foil and crimp the edges to seal.
Place on hot coals near flames for 4-5 minutes on each side. Enjoy!
2 tablespoons Culinary Tours Harissa Sauce, plus more for serving
¼ cup honey
1 teaspoon white vinegar
1 garlic clove minced
Culinary Tours Tunisian Olive Oil
¼ cup Cilantro, optional
a small saucepan add Culinary Tours Harissa Sauce, honey, vinegar and
garlic. Bring to a boil over medium high heat. Whisk until sauce
thickens enough to coat the back of a spoon. Heat grill over medium high
heat. Brush chicken with Tunisian Olive Oil. Season with salt and
pepper. Grill chicken 5 minutes on the first side. Flip chicken and cook
another 4 minutes or until cooked through, and brush cooked side with
glaze. Flip and cook a few seconds on the glaze side. Brush chicken with
remaining glaze and serve topped with optional cilantro.