Yoga_Journal_-_June_2016_

54

june 2016

yogajournal.com

SMART CHEF

eat well

Cherries are in season, so now’s the time to take advantage of their immunity-boosting vitamin C and

disease-fighting antioxidants. Jenny McCoy, pastry-chef instructor at the Institute of Culinary Education,

in New York City, offers suggestions and tips to simplify your shopping and cooking. By Amy Gorin, MS, RDN

PHOTO: JENNIFER OLSON; FOOD STYLIST: BETH HAWKINS; PROP STYLIST: ERICA McNEISH

Cherry pick

buying

Choose green-stemmed, already-ripe cherries that

have shiny, bright skin and are plump and firm.

When picking yellow cherries, look for

unblemished ones.

refrigerating

Once your cherries are home, refrigerate them in their

perforated plastic bag. Sweet cherries are best within

three days but will last up to a week, while tart cherries

(e.g., Montmorency) can last as long as two weeks.

freezing

Place pitted, de-stemmed cherries on a baking

sheet in the freezer. Once they’re frozen, transfer

to a freezer bag and store up to six months.

How to choose the freshest and tastiest

cherries—and store ‘em so they last.

Fresh advice

Bing

Originating in the Pacific Northwest, this

slightly firm deep-red gem is a common

commercially sold cherry. It’s sweet with

a slight tartness, and it’s available now

through early August.

GOOD FOR Eating fresh, baking into a quick

bread, or using as a topper for poultry or fish

TRY IT In a bowl, mix together ¼ cup

pitted, sliced cherries, ½ tbsp minced onion,

½ tbsp olive oil, ½ tsp chopped, fresh

French parsley or chives, and ½ tsp red wine

vinegar. Serve atop a grilled organic chicken

breast or salmon fillet.

Rainier

This golden-yellow cherry with a red blush

is a cross between the Bing and the Van,

another sweet cherry. Shoppers often

overlook it because it’s easily bruised, but

they’re missing out on the fruit’s incredibly

sweet flavor. Grown in California and Wash-

ington, the Rainier is available throughout

cherry season (which ends around August),

ripening just after the Bing.

GOOD FOR Eating fresh or adding to salad

TRY IT Top mixed greens with goat cheese,

diced apples, and pitted, halved cherries.

Drizzle with olive oil and red wine vinegar.

Hudson

Sweet, dark red, and notably firm, the

Hudson grows toward the end of cherry

season. It’s usually available in only a limited

supply from a variety of states, including

Michigan, so buy them when you see them!

GOOD FOR Roasting or grilling for a snack

or dessert, as the Hudson withstands high

heat well

TRY IT In a bowl, toss pitted cherries with

olive oil, salt, and black pepper. Skewer the

cherries, grill for a few minutes until tender,

then brush with honey. Use as a topping for

Greek yogurt or vanilla-bean ice cream.

Go tart

Tart cherry juice is a good source of blood pressure–

controlling potassium. To enjoy its benefits, bring

store-bought tart cherry juice to a boil, remove from

heat, and add dried cherries. Let stand until it cools

to room temperature, at least 10 minutes. Add the

rehydrated fruit to a whole-grain muffin or pancake

recipe, and drink leftover juice chilled.