What's In Season Cherries
The Australian Women's Weekly Food|Issue 66 2020
Make the most of all-too-short cherry season with some of our favourite recipes, both savoury and sweet.
What's In Season Cherries
Plump, juicy cherries - how beautiful they are. With their rich colour and subtle lustre, they’ve inspired artists and poets for centuries. Here in Australia, cherries are among the few truly seasonal fruits still left in our markets. While imported cherries are sometimes available during our off-season, every summer, the appearance of locally grown cherries is anticipated with much excitement. Most of those that come to market are black cherries - the dark, fleshy varieties. You will sometimes see bright red or ‘white’ varieties, which are actually cream with a red blush. Australian-grown cherries are highly regarded and available from mid or late October to late February. The Australian crop yields upwards of 12,000 tonnes each year for domestic and export consumption. All cherries have one thing in common, however - they are absolutely delicious and bring happiness and enjoyment to many.

VARIETIES

There are two main species of cherries: sweet and sour. Most sold in markets are sweet. Sour cherries are generally used in processed foods, preserves and juices, and to make cherry brandy. About 50 varieties are grown in Australia, with more being developed. The more widely available varieties include: Merchants, Supreme, Ron Seedlings, Bing, Lapin, Sweetheart and Sweet Georgia. These range from light red to an almost black skin, with red flesh and sweet juice. The morello cherry, a sour variety, is grown predominantly in Europe, although there are some growers in Australia’s southern states.

CHOOSING CHERRIES

Cherries are harvested ripe and are best stored in the fridge. Wash and dry, then loosely pack in a covered container before refrigerating. Leave stems attached as they help to keep cherries fresh.

This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM THE AUSTRALIAN WOMEN'S WEEKLY FOODView All
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 mins  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 mins  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 mins  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 mins  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 mins  |
Issue 93