What's In Season Cherries

Make the most of all-too-short cherry season with some of our favourite recipes, both savoury and sweet.

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Plump, juicy cherries - how beautiful they are. With their rich colour and subtle lustre, they’ve inspired artists and poets for centuries. Here in Australia, cherries are among the few truly seasonal fruits still left in our markets. While imported cherries are sometimes available during our off-season, every summer, the appearance of locally grown cherries is anticipated with much excitement. Most of those that come to market are black cherries - the dark, fleshy varieties. You will sometimes see bright red or ‘white’ varieties, which are actually cream with a red blush. Australian-grown cherries are highly regarded and available from mid or late October to late February. The Australian crop yields upwards of 12,000 tonnes each year for domestic and export consumption. All cherries have one thing in common, however - they are absolutely delicious and bring happiness and enjoyment to many.

VARIETIES

There are two main species of cherries: sweet and sour. Most sold in markets are sweet. Sour cherries are generally used in processed foods, preserves and juices, and to make cherry brandy. About 50 varieties are grown in Australia, with more being developed. The more widely available varieties include: Merchants, Supreme, Ron Seedlings, Bing, Lapin, Sweetheart and Sweet Georgia. These range from light red to an almost black skin, with red flesh and sweet juice. The morello cherry, a sour variety, is grown predominantly in Europe, although there are some growers in Australia’s southern states.

CHOOSING CHERRIES

Cherries are harvested ripe and are best stored in the fridge. Wash and dry, then loosely pack in a covered container before refrigerating. Leave stems attached as they help to keep cherries fresh.