Skip to main content

The Globe and Mail

Recipes: Cherry-pick your favourite in season treat

Double cherry whisky sour

Chris Young/The Globe and Mail

Here they come – glossy and glamorous and ready to stain everything you own. The first cherries are in and all of their tangy, dark-red purpleness is yours to plunder.

But don't waste any time. Unlike peaches, plums and berries, great cherries are really only available in late spring and early summer, and substitutes, dried, frozen, jarred or – heaven forbid – extracted, don't begin to compare.

There are dozens of types beyond the familiar Bing, including the dark and sweet Viva and Viscount, Rainier, which are huge and yellow with a pink blush, and tart Montmorency, which ripen toward the end of the season. Cherry pick your favourites and forget about pie – these beauties are much too lovely to cover up.

Story continues below advertisement

Brandy soaked cherries

Double cherry whisky sour

Sweet and sour cherry sauce

Cherry clafoutis

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.