Oh yummy, yummy cherries! It’s the sign of summer!!!
Yes, they are delicious but did you know can knock the socks off gout and also help in alleviating arthritis?
Just one cup of sweet or sour cherries contains about 130 calories and are a source of beta carotene, vitamin C and potassium. There has even been research that has found the quercetin in cherries is linked to a reduced risk of coronary artery disease. And they taste great!!
Here is some great news for those suffering with pain and swelling:
“In research published in 2004 at Johns Hopkins University, rats were injected with either a solution containing tart cherries or a prescription non-steroidal anti-inflammatory drug (NSAID) and exposed to either a heated surface or an inflammatory agent. The tart cherries significantly reduced pain sensitivity and at the highest dosage were as effective as the drug. The authors conclude that tart cherries may have a beneficial role in inflammatory pain. In a 2001 study at Michigan State University, the anthocyanins in cherries were found to be equivalent to two common over-the-counter painkillers(also NSAIDs) for inhibiting the COX-1 and COX-2 enzymes associated with inflammation.” (source)
Remember when buying cherries, look for plump, firm fruit with green stems. Both sweet and sour cherries will spoil quickly. Find them at your local farmers market since imported cherries aren’t as flavorful. Unwashed fruit should keep in your refrigerator for up to a week. Be sure to wash right before eating, since water can cause the cherry to split and soften.
YUMMY CHERRY TART
- 9 graham crackers (each 2 1/2 by 5 inches)
- 2 tablespoons plus 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 6 ounces bar cream cheese, room temperature
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 1 pound fresh sweet cherries, such as Bing, pitted and halved
- 1 tablespoon seedless raspberry jam
Preheat oven to 350 degrees. In a food processor, pulse graham crackers and 2 tablespoons sugar until finely ground. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom. Using the base of a dry measuring cup, firmly press mixture into bottom and up sides of pan. Bake until browned, 10 to 12 minutes. Let cool completely on a wire rack.
Meanwhile, in a large bowl, using an electric mixer on medium speed, beat cream cheese, vanilla, and remaining 1/4 cup sugar until light and fluffy. Gradually add cream, and beat until soft peaks form; spread mixture in cooled crust. Scatter cherries on top.
In a small saucepan, combine jam and 1 teaspoon water; heat over low until liquefied, about 2 minutes. Using a pastry brush, dab cherries with glaze. Refrigerate tart at least 30 minutes or, covered, up to 1 day. (from Everyday Food, June 2007)