Unleash the vibrant flavors of summer with our roundup of 18 delicious fresh cherry recipes! Whether you’re craving sweet, savory, or something in between, these dishes are sure to delight. From quick snacks to show-stopping desserts, cherries bring a burst of seasonal joy to every bite. Dive in and discover your new favorite way to enjoy this summertime treasure!
Fresh Cherry Pie
Unbelievably, there’s nothing quite like the joy of slicing into a fresh cherry pie, especially when it’s brimming with juicy, just-picked cherries and nestled in a flaky, buttery crust. You’ll love how the sweet and tart flavors dance together in every bite.
Ingredients
- 2 cups of fresh, pitted cherries (look for plump, deep red ones)
- 1 cup of granulated sugar (for that perfect sweetness)
- 1/4 cup of cornstarch (to thicken the filling just right)
- 1 tbsp of freshly squeezed lemon juice (for a bright, tangy kick)
- 1/2 tsp of pure vanilla extract (for depth of flavor)
- 2 cups of all-purpose flour (sifted for a light crust)
- 1/2 tsp of fine sea salt (to balance the sweetness)
- 3/4 cup of unsalted butter, chilled and diced (for flaky layers)
- 6 tbsp of ice water (to bring the dough together)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, gently toss the fresh cherries with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Let it sit for 10 minutes to macerate.
- For the crust, whisk together flour and salt in another bowl. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
- Divide the dough in half, roll out one half on a floured surface to fit a 9-inch pie dish, and trim the edges.
- Pour the cherry filling into the crust, then roll out the second half of the dough to cover the top. Seal and crimp the edges, then cut slits on top for venting.
- Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
- Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set. Tip: This patience pays off with cleaner slices.
Luscious and vibrant, this cherry pie boasts a perfect balance of sweetness and tartness, with a crust that’s irresistibly flaky. Serve it warm with a scoop of vanilla ice cream for a classic combo, or enjoy a slice with your morning coffee for a delightful start to the day.
Cherry Almond Smoothie
Mornings just got a whole lot better with this cherry almond smoothie. It’s the perfect blend of sweet and nutty, ready in minutes, and packed with flavors that’ll wake you up in the best way.
Ingredients
- 1 cup frozen dark sweet cherries
- 1 ripe banana, peeled and sliced
- 1/2 cup creamy almond butter
- 1 cup unsweetened almond milk, chilled
- 1 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- A pinch of sea salt
Instructions
- Add the frozen dark sweet cherries, sliced banana, creamy almond butter, chilled unsweetened almond milk, pure maple syrup, pure vanilla extract, and a pinch of sea salt to a high-powered blender.
- Blend on high for 45-60 seconds, or until the mixture is completely smooth and creamy. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
- Pour the smoothie into a tall glass and serve immediately. Tip: For an extra chill, place your glass in the freezer for 5 minutes before serving.
- Enjoy your cherry almond smoothie right away for the best flavor and texture. Tip: Garnish with a few whole cherries or a drizzle of almond butter on top for a pretty presentation.
Creamy, dreamy, and just the right amount of sweet, this smoothie is like dessert for breakfast. Try it with a sprinkle of granola on top for a crunchy contrast or serve it in a bowl with extra toppings for a smoothie bowl twist.
Cherry Chocolate Chip Ice Cream
Believe it or not, making your own Cherry Chocolate Chip Ice Cream is easier than you think, and the payoff is a creamy, dreamy dessert that’ll have everyone asking for seconds.
Ingredients
- 2 cups heavy cream, cold and lush
- 1 cup whole milk, fresh and creamy
- 3/4 cup granulated sugar, fine and sweet
- 1 tbsp pure vanilla extract, aromatic and rich
- 1/2 cup fresh cherries, pitted and chopped
- 1/2 cup dark chocolate chips, premium and melty
- 1/4 tsp salt, fine and balancing
Instructions
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is completely dissolved.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Gently fold in the chopped cherries and dark chocolate chips with a spatula, ensuring they’re evenly distributed throughout the ice cream.
- Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.
- Tip: For an extra smooth texture, cover the surface of the ice cream with parchment paper before freezing to prevent ice crystals.
- Tip: If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish, stirring every 30 minutes until set, about 2-3 hours.
- Tip: For a more intense cherry flavor, macerate the cherries with a tablespoon of sugar for 30 minutes before adding them to the ice cream.
Perfectly creamy with bursts of juicy cherries and pockets of melted chocolate, this ice cream is a summer staple. Try serving it sandwiched between two chewy chocolate cookies for an irresistible treat.
Grilled Chicken with Cherry Salsa
Mmm, imagine biting into juicy grilled chicken topped with a vibrant cherry salsa—it’s the perfect blend of sweet and savory for your summer BBQ. You’ll love how easy it is to whip up this crowd-pleaser.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), patted dry
- 1 cup fresh cherries, pitted and roughly chopped
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeds removed and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice, freshly squeezed
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
- Preheat your grill to medium-high heat (about 375°F).
- In a medium bowl, combine the cherries, red onion, jalapeño, cilantro, lime juice, and honey to make the salsa. Set aside.
- Rub the chicken breasts with olive oil, then season both sides with garlic powder, salt, and black pepper.
- Place the chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Top each chicken breast with a generous spoonful of cherry salsa.
The chicken comes out perfectly charred and tender, while the salsa adds a refreshing crunch and a pop of color. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal.
Cherry Tomato and Fresh Cherry Salad
Mmm, imagine biting into a salad that’s as vibrant as a summer day. This Cherry Tomato and Fresh Cherry Salad is your ticket to a refreshing, sweet, and slightly tangy side dish that’s perfect for any gathering or a quiet night in.
Ingredients
- 1 pint ripe cherry tomatoes, halved
- 1 cup fresh cherries, pitted and halved
- 1/4 cup rich extra virgin olive oil
- 2 tbsp balsamic vinegar, aged and syrupy
- 1/4 cup fresh basil leaves, thinly sliced
- 1/2 tsp sea salt, finely ground
- 1/4 tsp black pepper, freshly cracked
Instructions
- In a large bowl, combine the halved cherry tomatoes and cherries.
- Drizzle the olive oil and balsamic vinegar over the fruit.
- Gently toss the mixture to ensure everything is evenly coated. Tip: Use a folding motion to keep the ingredients intact.
- Sprinkle the sea salt and black pepper over the salad.
- Add the thinly sliced basil leaves and toss once more. Tip: Tear the basil by hand for a more rustic look and better aroma.
- Let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: Serve at room temperature for the best taste.
Ready to dive in? The combination of juicy tomatoes and sweet cherries with the tangy balsamic dressing is a match made in heaven. Try serving it over a bed of arugula for an extra peppery kick or alongside grilled chicken for a complete meal.
Cherry Vanilla Jam
Kickstart your morning with this luscious Cherry Vanilla Jam, a sweet spread that’ll make your toast or yogurt anything but ordinary. It’s got that perfect balance of tart and sweet, with a hint of vanilla that’ll have you sneaking spoonfuls straight from the jar.
Ingredients
- 4 cups fresh, juicy cherries, pitted and halved
- 1 cup granulated sugar, for that just-right sweetness
- 1 tbsp fresh lemon juice, to brighten the flavors
- 1 vanilla bean, split and scraped, for aromatic depth
- 1/2 cup water, to get things simmering
Instructions
- In a heavy-bottomed saucepan, combine the cherries, sugar, lemon juice, and water. Stir gently to mix.
- Add the scraped vanilla bean seeds and the pod to the pot for an infusion of flavor.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Stir occasionally to prevent sticking.
- Let it simmer for about 45 minutes, or until the jam thickens and coats the back of a spoon. Tip: A candy thermometer should read 220°F for the perfect set.
- Remove the vanilla pod. For a smoother jam, blend briefly with an immersion blender. Tip: Leave it chunky if you prefer some texture.
- Pour the hot jam into sterilized jars, leaving a bit of space at the top. Seal tightly. Tip: Invert the jars for a minute to help seal them, then flip back upright to cool.
Fresh out of the jar, this jam is a dream—thick, glossy, and bursting with cherry goodness. Try it swirled into oatmeal or as a fancy topping for cheesecake to really show it off.
Fresh Cherry Cobbler
Gosh, there’s nothing quite like the sweet, juicy burst of fresh cherries in a homemade cobbler. It’s the kind of dessert that feels like a hug, especially when served warm with a scoop of vanilla ice cream melting on top.
Ingredients
– 4 cups fresh, pitted cherries (look for deep red, plump ones)
– 1 cup granulated sugar (for that perfect sweetness)
– 1 cup all-purpose flour (sifted for lightness)
– 1 tsp baking powder (to give the topping a little lift)
– 1/2 tsp salt (to balance the flavors)
– 1 cup whole milk (creamy and rich)
– 1/2 cup unsalted butter (melted, for a golden, buttery crust)
– 1 tsp pure vanilla extract (for a hint of warmth)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, gently toss the pitted cherries with 1/2 cup of the sugar, letting them macerate while you prepare the topping.
3. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt for an even mix.
4. Stir in the milk and melted butter into the dry ingredients until just combined; avoid overmixing to keep the topping tender.
5. Pour the cherry mixture into a 9×13 inch baking dish, spreading them out evenly.
6. Dollop the batter over the cherries, covering as much surface as possible—it’ll spread as it bakes.
7. Bake for 45 minutes, or until the topping is golden brown and the cherries are bubbling at the edges.
8. Let the cobbler sit for 10 minutes before serving to allow the juices to thicken slightly.
Delight in the contrast of the crisp, golden topping against the soft, syrupy cherries. For an extra special touch, serve it with a drizzle of heavy cream or a sprinkle of cinnamon sugar on top.
Cherry Balsamic Glazed Pork Chops
Oh, you’re going to love this one. Cherry balsamic glazed pork chops are the perfect mix of sweet and savory, with a tangy kick that’ll have you coming back for seconds.
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- 1/2 cup balsamic vinegar, aged and rich
- 1/4 cup cherry preserves, sweet and slightly tart
- 2 tbsp honey, pure and golden
- 1 tbsp Dijon mustard, smooth and tangy
- 2 cloves garlic, minced and fragrant
- 1/2 tsp salt, finely ground
- 1/4 tsp black pepper, freshly cracked
- 2 tbsp olive oil, extra virgin and fruity
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops.
- In a small saucepan over medium heat, combine the balsamic vinegar, cherry preserves, honey, Dijon mustard, and minced garlic. Stir until the mixture is smooth and begins to simmer, about 5 minutes. Tip: Keep an eye on the glaze to prevent it from burning.
- Season both sides of the pork chops with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops. Sear for 3-4 minutes on each side until golden brown. Tip: Don’t move the chops around too much to get a good sear.
- Brush the cherry balsamic glaze generously over the pork chops. Reserve some glaze for serving.
- Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for perfect doneness.
- Let the pork chops rest for 5 minutes before serving. This allows the juices to redistribute.
Beautifully glazed and juicy, these pork chops boast a delightful balance of flavors. Serve them over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.
Cherry and Goat Cheese Bruschetta
Summer’s here, and what better way to celebrate than with a dish that’s as vibrant as the season? You’ll love this Cherry and Goat Cheese Bruschetta—it’s the perfect blend of sweet, tangy, and crunchy.
Ingredients
- 1 baguette, sliced into 1/2-inch thick pieces
- 1 cup fresh cherries, pitted and halved
- 4 oz creamy goat cheese, at room temperature
- 2 tbsp rich extra virgin olive oil
- 1 tbsp balsamic glaze
- 1/4 cup fresh basil leaves, thinly sliced
- 1/2 tsp finely ground black pepper
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer.
- Lightly brush each slice with olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp.
- While the bread toasts, mix the goat cheese with black pepper and sea salt in a small bowl until smooth.
- Spread a generous layer of the seasoned goat cheese on each toasted baguette slice.
- Top each slice with a few cherry halves and a drizzle of balsamic glaze.
- Garnish with fresh basil slices for a pop of color and flavor.
- Serve immediately to enjoy the contrast of the warm, crispy bread with the cool, creamy cheese and juicy cherries.
Crunchy, creamy, and bursting with flavor, this bruschetta is a showstopper. Try serving it at your next picnic or as a fancy appetizer that’s surprisingly easy to make.
Cherry Limeade
Warm summer days call for something refreshing, and this cherry limeade hits the spot perfectly. You’ll love how the sweet cherries and zesty lime come together in this easy-to-make drink.
Ingredients
- 1 cup fresh, juicy cherries, pitted and halved
- 1/2 cup freshly squeezed lime juice (about 4 large, ripe limes)
- 1/4 cup granulated sugar, for a sweet touch
- 2 cups cold, crisp sparkling water
- Ice cubes, made from filtered water for clarity
- Fresh mint leaves, for a fragrant garnish
Instructions
- In a blender, combine the pitted and halved cherries with the freshly squeezed lime juice. Blend until smooth, about 30 seconds.
- Strain the cherry-lime mixture through a fine-mesh sieve into a pitcher to remove any pulp, pressing down with a spoon to extract all the juice.
- Add the granulated sugar to the pitcher and stir until completely dissolved, about 1 minute. Tip: If you prefer a less sweet drink, start with half the sugar and adjust to your liking.
- Pour in the cold sparkling water and stir gently to combine. Tip: For an extra fizzy drink, add the sparkling water just before serving.
- Fill glasses with ice cubes and pour the cherry limeade over the ice. Tip: To keep the drink cold without diluting it, use large ice cubes or freeze some cherry limeade in an ice tray.
- Garnish each glass with fresh mint leaves for a pop of color and aroma.
Vibrant and bursting with flavor, this cherry limeade is a delightful balance of sweet and tart. Serve it in mason jars with colorful straws for a fun, picnic-ready presentation.
Fresh Cherry Sorbet
Fresh cherry sorbet is the perfect way to cool down on a hot summer day. You’ll love how easy it is to make, and the vibrant, fruity flavor is absolutely irresistible.
Ingredients
- 2 cups fresh, ripe cherries, pitted and halved
- 1 cup granulated sugar, fine and sparkling
- 1 cup cold water, crisp and clear
- 1 tbsp freshly squeezed lemon juice, bright and tangy
- 1 tsp pure vanilla extract, warm and aromatic
Instructions
- In a medium saucepan, combine the fresh cherries, granulated sugar, and cold water. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce the heat to low and simmer for 10 minutes, until the cherries are soft and the syrup is slightly thickened.
- Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Let the mixture cool to room temperature, about 30 minutes.
- Transfer the cooled cherry mixture to a blender and puree until smooth. For a smoother texture, strain the puree through a fine-mesh sieve to remove any pulp.
- Pour the strained puree into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.
Perfectly creamy and bursting with cherry flavor, this sorbet is a dreamy treat. Serve it in chilled glasses for an extra refreshing experience, or top with a few fresh cherries for a beautiful presentation.
Cherry and Dark Chocolate Tart
Let’s dive into making a Cherry and Dark Chocolate Tart that’s as delightful to look at as it is to eat. Perfect for when you’re craving something sweet but sophisticated.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar, fine for smooth blending
- 1 large egg yolk, farm-fresh for richness
- 2 tbsp ice water, to bind the dough perfectly
- 1 cup heavy cream, velvety and rich
- 8 oz dark chocolate, finely chopped for even melting
- 1 cup fresh cherries, pitted and halved for juicy bursts
- 1 tbsp powdered sugar, for a delicate dusting
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large bowl, mix the sifted flour and granulated sugar. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the egg yolk and ice water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Chill for 30 minutes to prevent shrinking during baking.
- Bake the crust for 15-20 minutes, or until golden brown. Let it cool completely.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until smooth and glossy. Tip: Use high-quality chocolate for the best flavor.
- Pour the chocolate ganache into the cooled tart shell and spread evenly. Arrange the halved cherries on top in a decorative pattern.
- Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set. Tip: For clean slices, dip your knife in hot water before cutting.
- Dust with powdered sugar just before serving for a beautiful finish.
This tart combines the crispness of the buttery crust with the creamy depth of dark chocolate and the bright pop of cherries. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Cherry BBQ Sauce
Ready to take your BBQ game to the next level? This cherry BBQ sauce is a sweet and tangy twist on the classic, perfect for slathering on ribs or chicken. You’ll love how the cherries add a deep, fruity flavor that’s totally addictive.
Ingredients
- 2 cups fresh, pitted cherries (look for plump, juicy ones)
- 1 cup ketchup (go for the thick, rich kind)
- 1/2 cup apple cider vinegar (the sharp, tangy stuff)
- 1/4 cup brown sugar (packed, for that molasses depth)
- 2 tbsp Worcestershire sauce (the umami bomb)
- 1 tbsp smoked paprika (for a hint of warmth)
- 1 tsp garlic powder (finely ground, for smooth blending)
- 1/2 tsp salt (fine sea salt dissolves best)
- 1/2 tsp black pepper (freshly ground, for a little kick)
Instructions
- In a medium saucepan, combine all the ingredients over medium heat. Stir well to mix.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 25 minutes, stirring occasionally to prevent sticking.
- After 25 minutes, check the sauce’s consistency. It should coat the back of a spoon nicely. If it’s too thin, simmer for another 5 minutes.
- Remove the saucepan from the heat and let the sauce cool slightly. Then, blend it until smooth using an immersion blender or a regular blender. Tip: If using a regular blender, vent the lid to avoid pressure build-up.
- Once blended, taste the sauce. Adjust the seasoning if needed, but remember the flavors will meld more as it cools.
- Let the sauce cool completely before transferring it to a jar or bottle. It thickens as it cools, so don’t worry if it seems a bit thin now.
Amazingly versatile, this cherry BBQ sauce has a glossy finish and a balance of sweet and smoky flavors. Try it as a glaze for grilled peaches or mix it into your next batch of baked beans for a surprising twist.
Fresh Cherry Muffins
Baking these fresh cherry muffins is like capturing summer in a bite. You’ll love how the juicy cherries pop with sweetness against the tender, buttery crumb.
Ingredients
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1/2 cup granulated sugar, for a sweet touch
- 2 tsp baking powder, to ensure a perfect rise
- 1/4 tsp salt, to balance the flavors
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large farm-fresh egg, beaten
- 1/2 cup whole milk, for richness
- 1 tsp pure vanilla extract, for aromatic depth
- 1 cup fresh cherries, pitted and halved, bursting with juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners for easy cleanup.
- In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the melted butter, beaten egg, milk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
- Carefully stir in the halved cherries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Mmm, these muffins are a delightful mix of moist crumb and juicy cherries. Serve them warm with a dollop of whipped cream for an extra indulgent treat.
Cherry and Pecan Stuffed French Toast
Wow, you’re going to love this Cherry and Pecan Stuffed French Toast. It’s the perfect blend of sweet and nutty, making any morning feel special.
Ingredients
- 4 thick slices of brioche bread, slightly stale
- 1/2 cup of creamy ricotta cheese
- 1/4 cup of sweet cherry preserves
- 1/4 cup of chopped pecans, toasted
- 2 large farm-fresh eggs
- 1/2 cup of whole milk
- 1 tsp of pure vanilla extract
- 1/2 tsp of ground cinnamon
- 2 tbsp of unsalted butter, for cooking
- Maple syrup and powdered sugar, for serving
Instructions
- In a small bowl, mix the ricotta cheese, cherry preserves, and toasted pecans until well combined.
- Cut a pocket into each slice of brioche bread, being careful not to cut through the edges.
- Stuff each pocket with the cherry and pecan mixture, then press the edges to seal.
- In a shallow dish, whisk together the eggs, milk, vanilla extract, and cinnamon until smooth.
- Heat a large skillet over medium heat and add 1 tbsp of butter, letting it melt and coat the pan.
- Dip each stuffed bread slice into the egg mixture, allowing each side to soak for about 30 seconds.
- Place the soaked bread in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining slices, adding more butter to the skillet as needed.
- Serve immediately, dusted with powdered sugar and drizzled with maple syrup.
Craving this already? The French toast is wonderfully crispy on the outside, with a gooey, sweet center that’s packed with flavor. Try serving it with a side of fresh cherries for an extra pop of color and taste.
Cherry Gazpacho
Absolutely nothing beats the refreshing taste of Cherry Gazpacho on a warm summer day. You’ll love how this chilled soup combines sweet and savory flavors in every spoonful.
Ingredients
- 2 cups ripe, juicy cherries, pitted
- 1 cup crisp cucumber, diced
- 1/2 cup vibrant red bell pepper, diced
- 1/4 cup fragrant red onion, finely chopped
- 2 tbsp rich extra virgin olive oil
- 1 tbsp smooth balsamic vinegar
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
- 1 cup cold water
Instructions
- In a blender, combine the pitted cherries, diced cucumber, red bell pepper, and red onion. Blend until smooth.
- Add the extra virgin olive oil, balsamic vinegar, black pepper, and sea salt to the blender. Blend again until all ingredients are well incorporated.
- Pour in the cold water and blend once more to achieve your desired consistency. Tip: For a smoother gazpacho, blend longer; for a chunkier texture, pulse a few times.
- Transfer the mixture to a large bowl and cover. Chill in the refrigerator for at least 2 hours to allow the flavors to meld. Tip: The longer it chills, the more flavorful it becomes.
- Before serving, give the gazpacho a quick stir. Taste and adjust seasoning if necessary. Tip: A drizzle of olive oil on top before serving adds a nice touch.
Zesty and vibrant, this Cherry Gazpacho is a delightful twist on the classic. Serve it in chilled bowls or even in a hollowed-out cucumber for a fun presentation.
Fresh Cherry and Arugula Pizza
Bursting with flavor and color, this Fresh Cherry and Arugula Pizza is the perfect blend of sweet and peppery. You’ll love how the juicy cherries pop against the crisp arugula.
Ingredients
- 1 pre-made pizza dough (store-bought or homemade, room temperature)
- 1/2 cup rich extra virgin olive oil
- 1 cup fresh cherries, pitted and halved
- 2 cups baby arugula, washed and dried
- 1/2 cup creamy goat cheese, crumbled
- 1/4 cup balsamic glaze
- 1 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat up.
- Roll out the pizza dough on a floured surface to your desired thickness, aiming for a 12-inch circle.
- Brush the dough lightly with extra virgin olive oil, leaving a small border for the crust.
- Scatter the halved cherries evenly over the dough, followed by the crumbled goat cheese.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- Remove the pizza from the oven and immediately top with fresh arugula.
- Drizzle with balsamic glaze and sprinkle with sea salt and black pepper.
- Let the pizza sit for 2 minutes before slicing to allow the flavors to meld.
Fresh out of the oven, this pizza offers a delightful contrast between the warm, sweet cherries and the cool, peppery arugula. Serve it with a light white wine for an unbeatable summer meal.
Cherry Clafoutis
Did you know that cherry clafoutis is one of those effortlessly elegant desserts that looks like you spent hours in the kitchen? It’s a rustic French classic that’s surprisingly simple to whip up, with a custardy texture and bursts of sweet cherries in every bite.
Ingredients
- 1 cup whole milk, creamy and fresh
- 3 large farm-fresh eggs
- 1/2 cup granulated sugar, fine and sweet
- 1 tsp pure vanilla extract, aromatic and rich
- 1/2 cup all-purpose flour, sifted and light
- 1/4 tsp salt, finely ground
- 1 1/2 cups fresh cherries, pitted and juicy
- 1 tbsp unsalted butter, melted and slightly cooled
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish with the melted butter.
- In a large bowl, whisk together the milk, eggs, sugar, and vanilla extract until the mixture is smooth and well combined.
- Gently fold in the sifted flour and salt, mixing just until no lumps remain. Tip: Overmixing can make the batter tough, so stir until just combined.
- Scatter the pitted cherries evenly across the bottom of the prepared pie dish.
- Pour the batter over the cherries, ensuring they’re fully submerged. Tip: The batter will be thin—this is normal and will puff up beautifully in the oven.
- Bake for 45-50 minutes, or until the clafoutis is golden brown and set in the center. Tip: A toothpick inserted into the center should come out clean when it’s done.
- Let the clafoutis cool for about 10 minutes before dusting with powdered sugar.
The clafoutis emerges from the oven with a slightly crisp top giving way to a soft, custard-like interior studded with tender cherries. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Perfect for summer, these 18 fresh cherry recipes offer a delightful way to enjoy the season’s bounty. From sweet to savory, there’s something for every taste. We hope you’ll try these dishes, share your favorites in the comments, and spread the cherry love by pinning this article on Pinterest. Happy cooking!
