February is Cherry Month!

I can't wait until the cherries are on our trees. I usually put them in the freezer and use them to make cherry cobbler in the winter months.

Below are some helpful tips, facts and a recipe about those delicious cherries that will be ripe on
the tree before you know it.

* 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.