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6 Surprising Ways to Use Sour Cherries

It's time to try the fruit in a variety of tasty ways.

White Bean and Farro Salad

You’ll be amazed at how quickly this weeknight meal comes together. As the farro cooks, you’ll slice a shallot, crumble some feta, and chop a bit of dill. As soon as the grain is tender, you’ll be ready to assemble. To shave off even more time, look for quick-cooking farro at the grocery store. Though this dish is satisfying on its own thanks to the hearty whole grain and protein-packed cannellini beans, it would also be tasty topped with a cup or two of shredded rotisserie chicken, grilled shrimp, or roasted salmon. Leftovers make a great lunch, too—the flavors will continue to develop as it sits.

Roasted Cherry and Goat Cheese Semifreddo

This dessert looks fancy, but it takes minimal effort (thanks to store-bought ice cream). Semifreddo literally translates to “half-frozen” and its frozen-mousse like texture is mouth-watering. Roasting the cherries reduce their sourness as the sweetness concentrates making it an excellent match to the tanginess of the goat cheese whipped cream. Don’t skimp on the pistachios because they deliver on the salt and crunch in a major way. As you mix, you’re looking for swirls of white throughout, so don’t overmix the whipped cream into the ice cream. For easy removal, dip loaf pan in a larger pan of hot water and run a knife along the edges. Go extra fancy and stir in dark chocolate chips and a drizzle of balsamic glaze, or switch it up and scoop the semifreddo into a waffle cone. Want to keep the tangy whipped cream on rotation? It goes great on cobbler, too.

Pickled Sour Cherries

Can you pickle it? Yes, you can! Pucker up for these Pickled Sour Cherries. They’re bright and acidic, and pack a pleasant punch. Keep them around to dress up a cheese board, serve with charcuterie, or enjoy with cocktails. The pickling liquid is friendly enough to use for more than just cherries: try using it for beets, carrots or even peaches. But don’t stop there; add some welcomed acidity to a martini or use it in a shrub (it’s like a vinegar-based soda). Use up the shallots on a salad or pulled pork sandwich for some extra tang and bite, and while you’re at it, roughly chop some pickled cherries and mix them in, too.

Cherry Gin Rickey

Sip, sip, hooray! This refreshing gin cocktail is equal parts cool and tart and perfect for poolside or beachfront evenings. Making a syrup (great for a Shirley Temple, too!) and straining the cherries, allows for full extraction of cherry flavor and a clear, not cloudy, libation. The salt caught your eye? Don’t skip it! It helps to round out all the flavors nicely and make the cherry flavor pop. Lose the gin for a fun mocktail or kid-friendly refreshment. The recipe easily doubles or triples if you’re throwing a bash. Here’s an idea: double the cherry, double the fun and serve with these Cherry Bourbon Chicken Wings.

Cherry-Bourbon Chicken Wings

These chicken wings are saucy, sweet, and sour—plain and simple, lip-smacking good! The tanginess and tartness of the cherries, is balanced by the sweetness of the ketchup and brown sugar. Bourbon is added to the sauce and cooked just long enough to cook off the alcohol but maintain all of its caramel notes. As the wings finish on the grill, the crispy, caramelized bits are the best part. Pair these wings with the traditional cookout fixings such as slaw, grilled veggies, potato or pasta salad. Skipping the grill? These turn out great in a 500°F oven. Just make sure to line your pan with foil for easy cleanup.

Sour Cherry Vinaigrette

Up your salad game with this bracing vinaigrette. It’s smooth, tart, and sweet—but, needless to say, perfectly balanced. The flecks of chopped cherries stand out adding a nice bit of texture to the mix. Sturdy greens pair best with this vinaigrette, so look for little gems, romaine, or adult spinach and avoid more delicate lettuces like butter leaf. If you’re looking for a more substantial meal just add grilled chicken. It’s also super versatile. Double the recipe and drizzle it over roasted beets, or serve with grilled fish such as grouper, snapper or tuna steaks.

Caramelized Onion and Sour Cherry Tartine

Did you think cherries were only for sweet treats? Cherries take the savory route in this tasty tartine. The tartness of the cherries helps to cut through the richness of the sweet and tender caramelized onions and sharp cheese. Fresh thyme leaves jump in right before serving to add a hint of freshness to the dish. This recipe also makes for a melty grilled cheese—just sandwich two tartines together. Add arugula and/or ham to really hit it out of the ballpark. Use this back-pocket timesaving tip no matter if you’re team tartine or grilled cheese: adding sugar to the onions expedites the caramelization process.

Mason Jar Greek Tabbouleh Salad

Anyone who enjoys Mediterranean food will be a fan of this vegetarian tabbouleh jar, which combines a variety of fresh ingredients into one delicious mid-day meal. It’s far more flavorful than your average desk lunch, thanks to briny olives, salty Feta, and crunchy pita chips. The lemon-y, herb-packed tabbouleh acts as the “dressing” for the salad, but all varieties of store-bought tabbouleh are different. If desired, top the salad with an extra squeeze of lemon juice and a drizzle of olive oil. For an extra-filling lunch, enjoy alongside falafel. We guarantee you’ll be the envy of the office.

Grilled Doughnut Ice Cream Sandwiches

This summer we invite you to relax. No need to bake pies from scratch—unless you’re inspired—no need to churn fresh strawberries into ice cream (or please do, just promise to call us). Instead, or in addition, we encourage you to take it easy when it comes to dessert. Say you brought home some donuts as a weekend breakfast treat but didn’t quite make it through the dozen. Here’s an idea: split the donuts in half, toss them on the grill after the burgers and dogs are snugly in their buns, and grill until lightly toasted. Smear a half with slightly softened ice cream (pick your favorite flavor) and sandwich with another half. These are best eaten outdoors or, at the very least, over the sink.