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Cherries ,red, 5 kg, carton

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  • These fruits are extra sweet, juicy pulp surrounding a single stone which may cling tightly or easily pull away depending upon variety. The cherry's flavor is bright and pleasantly sweet-tart with notes of currant, plum, raspberry, and blackberry.

  • Cherries are incredibly versatile extending uses into sweet and savory recipes, raw or cooked preparations and may be found fresh, dried, frozen, preserved, or even pickled. Their inherent sweetness pairs well with strong game meats, most notable waterfowl such as duck. It also balances well against salty and creamy cheeses such as burrata, feta, mascarpone, and brie. They cook down into silky jams, jellies, pie fillings, dessert toppings, and even chutney or barbecue sauce. Cherries also pair well with other stone fruit, basil, hazelnut oil, pine nuts, fennel, pistachios, arugula, yogurt, cream, dark chocolate, and berries such as blueberry and blackberry.

  • Store unwashed cherries between layers of paper towels, but if that's too much work, focus on keeping them dry and cold at a minimum. Store correctly, cherries will last for around a week in the fridge. If you want to keep them longer, consider freezing the fruits in airtight plastic bags.

  • Cherry Pie

    Ingredients:

    2-1/2 cups all-purpose flour
    1/2 teaspoon salt
    2/3 cup cold unsalted butter, cubed
    1/3 cup shortening
    6 to 10 tablespoons ice water

    Filling:

    5 cups fresh cherries, pitted
    2 teaspoons lemon juice

    Sugar topping:

    1 tablespoon milk
    1 teaspoon sugar

    Instructions:

    1. In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide the dough in half. Shape each into a disk; wrap. Refrigerate for 1 hour or overnight.
    2. Preheat the oven to 375. Place cherries in a large bowl; drizzle with lemon juice. In a small bowl, mix sugar, flour, and cinnamon. Sprinkle over cherries and toss gently to coat.
    3. Roll one dough and transfer to a pie plate on a lightly floured surface. Trim crust even with rim. Add filling.
    4. Roll remaining dough and place top crust overfilling. Trim, seal, and flute edge. If desired, decorate the top with cutouts.
    5. Bake for 40 minutes. For the topping, brush the top of the pie with milk; sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, 15-20 minutes longer. Let it cool, and then serve.