Column from February 24, 2011

Health benefits of a popular Washington fruit

February is National Cherry Month and there’s good reason to celebrate here in Washington.

The Pacific Northwest is one of the most famous cherry growing areas in the world. We grow what’s referred to as “World Class Cherries” in Washington, Oregon, Idaho, Utah and Montana, with many of them coming from right here in central Washington.

Cherries are not only tasty, they are good for you, too. They are loaded with antioxidants, potassium and melatonin, which helps promote good sleep patterns. They also contain a compound that works as an anti-inflammatory that is helpful for those suffering from arthritis.

What I found interesting is how studies are finding sweet cherries may reduce the risk for Alzheimer’s disease because they contain phenolics, which protect neuronal cells involved in neurological function.

Fresh cherries can be found from the first week of June until the end of August. There are plenty of orchards that sell cherries right off the trees or you can often find them in local supermarkets. We’ve found plenty of roadside stands in the Mattawa area that offer this tasty fruit for very reasonable prices.

You can freeze cherries whole by packing them – stems and pits included – in freezer bags. Spread the bags out on the shelves until they are thoroughly frozen before stacking them.

When you’re ready to eat them, leave the cherries partially frozen. Otherwise, stem and pit them before using them in a recipe.

Cherries also freeze well in containers. Add 1/3 cup sugar for each pint of pitted or unpitted fresh sweet cherries; toss lightly to coat cherries. Fill freezer containers and shake to pack fruit. Add more cherries to fill containers, cover tightly and freeze.

You can also find many recipes that use canned cherries, like this one offered by Northwest Cherries on the group’s website at www.nwcherries.com. There you will find a variety of recipes for every meal, as well as appetizers, condiments, desserts and beverages.

You can also read more information about cherries there.

Cherry glazed baked chicken

1 can (16-ounce) pitted dark sweet cherries
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1/4 cup honey
2 tablespoons rice vinegar
2 teaspoons hot mustard
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried tart cherries
6 (6-1/2 ounces each) skinless, boneless chicken breast halves

Salt and pepper to taste
6 rosemary sprigs for garnish

Heat oven to 350ºF. Line a 9" x 13" baking pan with foil and spray foil with non-stick spray; set aside.
To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry juice. In a blender, puree the drained cherries until smooth. In a skillet, heat the olive oil and sauté the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.
Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done.
To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig.