Seasonal fruits in June – Cherries take center stage

Seasonal fruits and vegetables in June

Cherries: Few people know that, like watermelon, cherries also have a very high water content: 78-82%. Like most fruits and vegetables, cherries have numerous beneficial effects on the body. Consuming cherries naturally increases energy levels, as their caloric value comes from natural sugars that boost mood and increase the body's energy level. They are low in fat and protein, but high in carbohydrates and fiber. Plus, they can be used in so many different ways, which we'll showcase in this article.

Strawberries: As we mentioned in our May seasonal article, strawberries are still in season in June. Today's wild strawberry originates from East Asia, from where it spread to almost every continent after the Ice Age. This means that even early humans could have picked and known about it. Nevertheless, for a long time it was not grown in large quantities, only used as a medicinal plant. This is understandable, as it stimulates blood circulation, purifies the blood, promotes proper kidney and intestinal function, and enhances detoxification processes. Beyond that, we can even use it for face masks, and its leaves for teeth whitening.

Raspberries: Although nowadays most of us buy raspberries from the store, if you do have the opportunity to pick raspberries, it's important to know that raspberry leaves also contain valuable nutrients. So in addition to the fruit, it's worth picking the leaves, as we can make a delicious tea from them. Raspberry leaf tea is actually eagerly consumed by expectant mothers in the last months of pregnancy, as it stretches the muscles around the pelvis, which eases childbirth.

Fruit rescue ice cream

Ingredients:

• fruit from Munch
• 50g Greek yogurt
• 1 tbsp honey

Instructions:

1. Slice the fruits found in Munch (banana, in summer likely cherries/strawberries/currants, etc.) into rounds and freeze for at least 2 hours. If there's no banana in the Munch, it's a good idea to add 2 overripe bananas to make the ice cream creamier.
2. Blend while frozen for 2-3 minutes, making it increasingly creamier.
3. Add the yogurt and honey, then mix well with the blender.
4. We can serve it as ice cream, or pour it into popsicle molds and place in the freezer for 3 hours before serving.

Cherry Clafoutis

Ingredients:

• 500 g cherries
• 100 g dark brown sugar
• 140 g flour
• 3 eggs
• 250 ml milk
• 1 ½ tbsp unsweetened cocoa powder
• 1 tbsp soft butter
• 1 pinch of salt
• powdered sugar for topping

Instructions:

1. Mix the pitted cherries with one tablespoon of brown sugar and set aside.
2. Whip the eggs with the sugar.
3. Add salt and butter to the flour and milk, mix together, then fold in the whipped eggs.
4. Divide the batter in half and mix cocoa powder into one half. Pour the sweetened cherries into a buttered baking dish, then pour the white batter on one side and the brown batter on the other.
5. Bake in a preheated 180°C oven for 30-35 minutes.
6. Once slightly cooled, dust with powdered sugar and garnish with fresh cherries. Voilà! All done.

Cherries + rosé? = Cherry jam with rosé

Ingredients:

• 1.3 kg cherries
• ½ lemon, juice and zest
• 1 tsp cinnamon
• 1 tsp ground cloves
• 160 ml rosé wine
• 500 g 2:1 preserving sugar

Instructions:

1. For the cherry jam, pit the fruit and place in a large pot.
2. Grate the lemon zest into it, then squeeze in the juice.
3. Add both spices and wine, then simmer for 10-15 minutes (depending on the cherries) until the cherry juice and wine evaporate slightly.
4. Stir in the preserving sugar and cook for another 5-6 minutes, stirring.
5. Drop a teaspoon onto a plate, and if it sets nicely, the jam is done.
6. Then pour the cherry jam into well-washed, sterilized jars and invert them for 5 minutes. It can be used wonderfully for pastries, creamy desserts, or even a nice cold panna cotta.