In a previous life, I used to work in advertising. Which meant many hours sitting around during shoots. Most of the time, this involved being tempted with crappy food that left me feeling sluggish but I remember one shoot where the photographer had brought in a large bag of cherries. Between myself and the designer, we ate the entire bag. This time, though, I didn’t even feel bad afterwards (maybe because I didn’t have to pay for them!).
Cherries have a vast array of health benefits including being a powerful antioxidant and a source of melatonin which helps regulate sleep cycles.
There are 2 types of cherries, both of which – although not native plants – grow in Canada, particularly around the Great Lakes. The sweet variety are the dark crimson, finger staining version that are oh, so good. They need nothing more than a wash and a bowl for the short time they have left.
The other variety is the sour cherry. It’s lighter in colour and better for cooking with. They are particularly good as jams or, since it’s cottage season, cherry pie. If you are taking a vacation at a cottage, take a recipe in case of a rainy afternoon.
The downside to cherries is the cost. They are one of the higher prices fruits but they aren’t listed on the Dirty Dozen list so it’s not imperative to buy organic. They aren’t, however, on the Clean 15 list either so they aren’t totally free of toxins but they aren’t bad. Sometimes you have to pick your battles and strawberries win my organic battle at this time of year.