A Bowl Full of Cherries



Another reason to love summer here in Wisconsin…fresh cherries! Cherry season is {too} short here in the midwest.  It begins in June and is pretty much over by the end of July. Besides being delicious, sweet, tart and plump all rolled into one fantastic bite, cherries also pack a nutritional punch.  This little fruit is amazing…it is loaded with antioxidants (helps prevent heart disease and cancer), melatonin (helps regulate the body’s sleep cycle), beta carotene, vitamins C and E, potassium, magnesium, iron, folate and fiber.

Today I am sharing three fun recipes using cherries:

Mini Cherry Toast Tarts



What you need:

Cookie Cutters


Cream Cheese

fresh Cherries


This is a versatile recipe that kids will love to help make yet is sophisticated enough to serve at your next grown-up get together.  Cut shapes out of the bread using cookie cutters.  Spread each shape with cream cheese.  Wash, halve and pit your cherries (I use a drinking straw to get the pits out fast and easy).  Top each toast with as many cherry halves as you like and drizzle with a touch of honey. Toast in a toaster oven or 350 degree (f) oven for 2-3 minutes.  Serve warm.


Cherry & Pistachio Salad



What you need:

3 cups Baby Romaine Greens

1/2 cup Carrot Slivers

1/2 cup fresh Cherries, halved and pitted

1/4 cup Pistachios


1 tbsp Olive Oil

1 tsp Balsamic Vinegar

4 Cherries, halved and pitted

This is a perfect summertime salad; cool, crisp and refreshing.  Purée the dressing ingredients together in a blender for a couple minutes.  Add all of the salad ingredients to a large bowl.  Toss with the homemade dressing.  Enjoy! Serves 3 or 4.


Cherry Boat Bites



What you need:

fresh Cherries

Plain Greek Yogurt



Wash, halve and pit your cherries (I use a drinking straw to get the pits out fast and easy).  Top each cherry half with a dollop of Greek yogurt and sprinkle with a pinch of cinnamon and nutmeg.  Kids love this part and it’s great way for them to practice those fine motor skills.  Eat them right away or pop them in the freezer for 10 minutes for a frozen treat.  Enjoy!




Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out yummysprout.com. Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.


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