Cherries should be firm, smooth, and brightly colored. You don’t want to buy cherries that have blemishes or mushy skin.
Cherries are rich in Vitamin C, vitamin A, Bioflavonoids, ellagic acid, perillyl, anthocyanins, and melatonin.
Cherries contain a number of anti-oxidants which help “mop up” free radicals. Free radicals are unstable molecules which cause damage to cells as the circulating molecule attacks other healthy cells. Damage to cells caused by free radicals have been shown to speed up the aging process
Cherries are low in fat and calories and contain a high percentage of water.
~Chilled Cherry Soup~
3 cups cold water
1/4 cups sugar
1/4 teaspoon ground cinnamon
1 1/4 pounds fresh cherries, pitted (or frozen depending on season)
2 tablespoons cornstarch
3 tablespoons sour cream
1 tbsp heavy cream
2 tbsp mint leaves, chopped
In a saucepan, mix water, sugar, and cinnamon. Bring to a boil while stirring to dissolve sugar, and then let boil for 2 minutes. Add the cherries and mint leaves and return to boil for 2 minutes.
Whisk cornstarch with the remaining 2 tablespoons of cold water and then stir into pot with boiling cherries. Whisk mixture while simmering for about 2 minutes, until it is slightly thickened. Remove from stove and cool completely, uncovered, then chill in refrigerator, covered, for at least 2 hours.Whisk heavy cream and sour cream together right before serving. Serve soup in four bowls with a swirl of the cream mixture.