There is perhaps no other fruit so hankered after as the cherry, sometimes spring just takes too long to come around. Unlike other fruits which can be grown all year in hot houses, cherry trees needs the cold of winter in order for the tree to flower each spring. A big juicy cherry eaten fresh from the stem is heaven. Rarely does our family enjoy them any other way; we’re lucky to even get them home from the market as everyone digs in.
The season starts as soon as the weather warms up with the first box often fetching remarkable sums of money, which is usually donated to charity.
Morello cherries are a sour variety which have a later season, starting in mid summer but only going for 3–4 weeks. Rarely seen at markets, you will need to source a grower locally to you to get this fruit fresh, though it is often sold dried in gourmet shops.
Look for plump shiny cherries with green stalks attached as a sign of freshness. At room temperature for as long as they last, usually 3–4 days.
If you want to preserve cherries they can be poached and preserved in alcohol or even dried.
Cherries can often be prepared whole, however if you want to have flesh only in a recipe, simply remove stalks and pip cherries using an olive or cherry pitter. Teeth may not appreciate finding a pip hidden in a pudding.
Also in season...
Keep an eye out for...
Herbs: Basil, chervil, coriander, marjoram, mint, oregano, sage, thyme
Seafood: Atlantic salmon, flathead, flounder, garfish, king George whiting, kingfish, leather Jacket, marron, mussels, ocean trout, prawns, rock lobster, snapper, trevalla
Cheese: Blue cheese, goat’s milk cheeses, white rind cheeses
Content provided by Allan Campion and Michele Curtis www.campionandcurtis.com.