A natural choice for different moments of the day

Fresh cherries can be enjoyed on their own or used in a wide variety of culinary preparations. Their natural sweetness, colour and texture make them suitable for simple everyday choices as well as more creative recipes.

You can enjoy them:

  • as fresh fruit;
  • as a snack;
  • at breakfast;
  • in fruit salads and bowls;
  • in smoothies and refreshing drinks;
  • in desserts and baked recipes;
  • in sweet or savoury preparations;
  • in alcohol-free mocktails and seasonal refreshments.

European cherries in a balanced diet

Cherries are a fresh fruit that can be included as part of a varied and balanced diet. Their pleasant taste and versatility make them an easy ingredient for everyday meals, snacks and culinary creations.

CherryFic! Recipes

Cherry Pie

A fragrant cherry pie that highlights the fruit’s natural sweetness and juicy texture.

Ingredients – Dough

  • 500 g all-purpose flour
  • 200 g cold butter, cut into cubes
  • 100 g sugar
  • 1 egg
  • 2–3 tbsp cold water
  • 1 pinch of salt

Ingredients – Filling

  • 700 g pitted cherries
  • 120 g sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon, optional

For finishing

  • 1 egg, beaten
  • 1 tbsp sugar for sprinkling

Method – Dough

  1. In a large bowl, mix the flour, sugar and salt.
  2. Add the cold butter and rub the mixture with your fingertips until it resembles coarse crumbs.
  3. Add the egg and gradually add the cold water, mixing lightly until a uniform dough forms.
  4. Divide the dough into two portions, wrap and refrigerate for approximately 30 minutes.

Method – Filling and assembly

  1. Mix the cherries with the sugar, cornstarch, lemon juice, vanilla and, if desired, cinnamon.
  2. Roll out the first portion of dough and place it in a buttered tart pan or round baking tin.
  3. Add the cherry filling and spread it evenly.
  4. Roll out the second portion of dough and cover the pie, either completely with small vents or as a lattice.

Baking

  1. Brush the surface with beaten egg and sprinkle with a little sugar.
  2. Bake in a preheated oven at 180°C for 40–45 minutes, until the pastry is golden and the filling has set.
  3. Allow the pie to cool before cutting.

Serving suggestion: Serve warm or at room temperature, optionally with vanilla ice cream or yoghurt.

Cherry Spoon Sweet

A traditional cherry preserve in aromatic syrup.

Ingredients

  • 1 kg pitted cherries
  • 1 kg sugar
  • 250 ml water
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Optional: 1 small cinnamon stick or a few rose geranium leaves

Method

  1. Wash the cherries, remove the stems and pits carefully, keeping the fruit as intact as possible.
  2. Place the cherries in a large saucepan, add the sugar and leave for 3–4 hours so the fruit releases its juices.
  3. Add the water and place the saucepan over medium heat.
  4. When the mixture begins to boil, reduce the heat slightly and skim the surface carefully.
  5. Continue cooking until the syrup begins to thicken.
  6. Towards the end, add the lemon juice and vanilla and cook for a few more minutes.
  7. Remove from the heat and allow the preserve to rest briefly.
  8. Transfer to clean, sterilised jars and follow appropriate safe preserving and storage practices.

Cherry Jam

A rich and aromatic jam for breakfast, baking and desserts.

Ingredients

  • 1 kg pitted cherries
  • 600–700 g sugar
  • 2 tbsp lemon juice
  • Zest of 1 lemon, optional
  • 1 tsp vanilla extract

Method

  1. Wash the cherries and cut them in half or into smaller pieces. Place them in a large saucepan with the sugar and leave for 1–2 hours so the fruit releases its juices.
  2. Place the saucepan over medium heat and bring the mixture to a boil.
  3. Stir regularly and remove any foam that forms on the surface.
  4. As the cherries soften, lightly press them with a spoon or purée part of the mixture, according to the desired texture.
  5. Continue cooking until the jam reaches the desired consistency.
  6. Add the lemon juice, zest and vanilla towards the end and stir well.
  7. Transfer to clean, sterilised jars and follow appropriate safe preserving and storage practices.

Serving suggestion: Enjoy with bread or toast, use as a filling for cakes and tarts, or serve with yoghurt or pancakes.

Rocket, Cherry, Feta and Walnut Salad

A fresh salad combining cherries with savoury and crunchy ingredients.

Ingredients

  • 150 g rocket, washed and dried
  • 200 g pitted cherries, halved
  • 120 g feta, crumbled or cut into cubes
  • 60 g walnuts, coarsely chopped
  • 1 small cucumber, thinly sliced, optional
  • 1 small red onion, very thinly sliced, optional

Dressing

  • 4 tbsp olive oil
  • 5 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp mustard
  • Salt
  • Freshly ground pepper

Method

  1. Wash and dry the rocket thoroughly.
  2. Pit the cherries and cut them in half.
  3. Lightly toast the walnuts in a non-stick frying pan for 2–3 minutes, taking care not to burn them.
  4. Mix the olive oil, balsamic vinegar, honey, mustard, a little salt and freshly ground pepper.
  5. Combine the rocket, cherries, feta, walnuts and, if desired, cucumber and red onion in a large bowl.
  6. Add the dressing just before serving and toss gently.

Serving suggestion: Serve as a light meal or as a side dish with grilled dishes.

Chicken Fillet with Roasted Vegetables and Cherry Sauce

A savoury dish that pairs chicken with the sweet-and-sour character of cherries.

Ingredients – Chicken

  • 4 chicken fillets
  • 3 tbsp olive oil
  • 1 tsp sweet paprika
  • 1 tsp thyme or oregano
  • 1 garlic clove, crushed
  • Juice of 1/2 lemon
  • Salt
  • Freshly ground pepper

Ingredients – Roasted vegetables

  • 2 courgettes, sliced
  • 2 peppers, cut into strips
  • 1 aubergine, cut into cubes
  • 1 red onion, sliced
  • 2 carrots, cut into sticks
  • 3 tbsp olive oil
  • Salt
  • Pepper
  • Thyme or rosemary

Ingredients – Cherry sauce

  • 250 g pitted cherries
  • 1 small onion, finely chopped
  • 1 tbsp olive oil or butter
  • 80 ml chicken or vegetable stock
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 small sprig of thyme
  • Salt
  • Freshly ground pepper

Method – Chicken marinade

  1. Mix the olive oil, paprika, thyme or oregano, garlic, lemon juice, salt and pepper.
  2. Coat the chicken fillets with the marinade and leave for at least 30 minutes.

Method – Roasted vegetables

  1. Place the vegetables on a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper, and add thyme or rosemary.
  2. Bake in a preheated oven at 200°C for approximately 30–35 minutes, until softened and lightly coloured.

Method – Chicken

  1. Cook the chicken fillets in a grill pan for approximately 5–6 minutes on each side, depending on thickness, until fully cooked.

Method – Cherry sauce

  1. Sauté the finely chopped onion in olive oil or butter until softened.
  2. Add the cherries and stir for a few minutes, until they begin to release their juices.
  3. Add the stock, balsamic vinegar, honey, thyme, salt and pepper.
  4. Simmer for 10–12 minutes, until the sauce thickens slightly.

Serving suggestion: Serve with rice, mashed potatoes, bulgur or a green salad.