Cherry recipes

Cherries add a sweet-tart punch to salsas, desserts, and more. Here’s how to enjoy these nutritional powerhouses year-round.
Published 3 December 2019 | Updated 19 April 2024
Cherry and hazelnut frangipane tart

Tips for buying cherries

  • Cherries stop ripening after they’ve been picked, so choose ones that look ready to eat right away.
  • Leaving the stems on will help cherries stay fresher for longer.
  • Keep cherries in the fridge in a plastic bag for up to four days, or freeze pitted cherries for up to six months.
  • They should be shiny and plump rather than small and hard.
  • Try adding cherries to a summery salad with pistachios, rocket and a little goat’s cheese. For more ideas check out our recipes below!


Health benefits of cherries

Cherries pack a nutritional punch. Aside from being a delicious source of daily dietary fibre, a cup of pitted cherries contains nearly 2 grams of protein, 342 mg of potassium, 39 per cent of your daily vitamin A needs and a quarter of the recommended daily vitamin C.


Cherry varieties in Australia

Bing
Black Boy
Lapin
Morello

Napoleon
Royal Rainer
Simone
St Margaret

Starkrimson
Stella
Sunburst
Van


Cherries freeze well

As much as you might try to maximise your cherry consumption during its summer season, cherry season invariably feels way too short. Unless that is, you freeze your fresh fruit. Simply rinse fresh cherries in cold water, then drain. Then pack them into a plastic freezer bag or freezer-safe container, squeezing lightly to remove excess air. Then freeze. No need to remove stems or pits until later, when you defrost them for use in your favourite recipe.


Fresh vs frozen cherries?

While you can use fresh or frozen cherries for these recipes, fresh cherries have a firmer texture so may need longer cooking when making sauce or jam.


Cherries are in season during: November, December, January.