Choose Cherries

Fall is upon us which means colder weather, falling leaves and for many back to the routine cold weather fruits. Nearly half of the fruit Americans eat are from oranges, bananas, apples and watermelon alone. While I love all four of those I also find myself searching for more variety and trying to avoid the dreaded fruit fatigue. Whether your 20, 30, 80 or a small child, we can all benefit from fruit so don’t let your intake go down this winter because of boredom! Only one in five Americans currently reaches their recommended intake of fruit each day (1-2 cups). One easy way to increase your intake is to try new fruit and recipes and fight off fruit fatigue. That’s why November’s food of the month is tart cherries.

Cherries are known as a super fruit for their powerful antioxidant properties that help reduce inflammation and in turn may help decrease the risk of cardiovascular disease or decrease the symptoms of arthritis. They are also a great source of potassium and recent research shows they may relieve muscle pain for active adults.

It’s no surprise that eighty-seven percent of Americans put taste as their number one consideration when purchasing food. Cherries sweet, tart and juicy flavor will keep you coming back for more. Another plus for cherries are the many forms available year round (fresh, frozen or dried) making it easy to add them to your daily intake. They’re also a great fruit for the holiday season; their bold red color can brighten any dish and add flavor to meats, stuffings, sides and desserts.

To start out this month I made a new cherry smoothie recipe from Choose Cherries. I really enjoyed the hint of cinnamon mixed with the sweet honey and tart cherries.

Cherry Berry Smoothie

Ingredients

1/2 cup frozen tart cherries, pitted
1/2 cup 1% low fat milk
1/4 cup plain lowfat yogurt
2 tablespoons fresh blueberries
1 tablespoon cherry juice concentrate
1 tablespoon honey
1/2 teaspoon pure vanilla extract
Sprinkle of cinnamon (optional)
8 ice cubes

Garnish

1 tablespoon slivered toasted almonds
1 tablespoon chopped dried tart cherries

Directions


Blend all ingredients in blender until smooth. Pour into two chilled glasses
Another one of my favorite ways to eat cherries is in a pork dish my mother in law makes. If you like savory with a touch of sweet I highly recommend trying this recipe.

Pork Roast Tenderloin with Dried Cherries and Rosemary

Serves 6
Source: The Foster’s Market Cookbook by Sara Foster 

Ingredients

Two 1-pound pork tenderloins
½ cup dried cherries
1/3 cup dry red wine
¼ cup balsamic vinegar
¾ cup good-quality, all-natural cranberry juice
4 garlic cloves, minced
6 shallots, cut in half lengthwise
3 tablespoons fresh rosemary
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees.

Directions

1. Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish.  Set aside.
2. Whisk together the cherries, wine, vinegar, cranberry juice, shallots, and rosemary in a bowl.  Pour this mixture over the pork, cover, and refrigerate 2 to 3 hours or overnight, turning the pork several times.
 3. Heat the olive oil in a large, ovenproof skillet over medium heat.  Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet.  Cook the pork on all sides, 5 to 6 minutes total time, until light brown.   (I browned in my electric skillet then transferred to a baking dish).
 4. Pour the reserved marinade over the pork and place the skillet (or baking dish) in the oven.  Roast, basting several times, 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees.  The meat will be a very light pink color.  (NOTE:  The pork will continue cooking after it is removed from the oven).
 5. Remove the pork from the baking dish and place on a grooved carving board.  Cover the pork loosely and let it rest 5 to 10 minutes before carving.
 6. Season with salt and pepper.  Slice into ¼-inch pieces and spoon the pan juices over the pork.  Serve immediately.
I’m also really excited to try Cooking Light‘s Wild Rice Stuffing with Dried Cherries and Toasted Pecans from the November 2011 issue.
For more information and numerous great cherry recipes go Choose Cherries
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