Those Delicious Cherries!

• Look for a supple exterior and a bright color. Keep them dry and discard any crushed fruit.
   
• Avoid cherries with blemishes, rotted or mushy skins, or those that appear either hard and light-colored or soft, shriveled, and dull.
   
• Look for cherries that are plump with firm, smooth, and brightly colored skins.
   
• Good quality cherries should have green stems attached.
   
• Cherries do not ripen further after harvest.
   
• Cherries bruise easily; handle with care.
   
• Both the sweet and sour types should be refrigerated as soon as possible, although the sweets are more durable. Chilling not only preserves, but also seems to improve the flavor.
   
• Raw sweet cherries: 1 cup contains 81 calories, and is a source of Vitamin C and potassium.
   
• Rinse in cool water and drain, in a single layer, on paper towel.
   
• Both sweet and sour can be made into jams, preserves or brandied.
   
• Rich in bio-flavonoids and ellagic acid. Studies show cherries to be a good source of antioxidants and darker cherries will have higher levels than red/yellow ones.
   
• Fat-free, Saturated fat-free, Sodium-free, Cholesterol-free, A good source of fiber.

• 1 cup dried tart cherries
• 1 cup cashews 
• 1 cup smoked almonds 
• 1 cup honey roasted peanuts 
• Mix all together for a great snack. 

About the Author:

Angela Billings is a stay at home wife and mother who publishes an online newsletter Home and Family Ezine.
 

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