100 Foods: Cherries

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


I love these little balls of flavor; however, with the move, I have not been able to run out and grab a fresh bunch.

The red pigment is caused by anthocyanins which could potentially reduce pain and inflammation which could have some benefits to treating heart disease, cholesterol and diabetes. Anthocyanins are also high in antioxidants.

Cherries are mostly grown over in Europe; however, we have a very short growing season right here.

My favorite way to have cherries?

I usually keep them on hand frozen. We use them in smoothies, or in flavored drinks in place of ice cubes. I do like them fresh, but they tend to be a bit costlier than other fruits and with the pit inside (and my lack of a pit remover) they are a bit more work than I am usually willing to go for. Frozen is good enough for me.

How do you like your cherries?



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