Life & Style | Food

Cherry-picking for better taste

Add colour and flavour to your salad and bread with this luscious fruit

  • By Los Angeles Times-Washington Post News Service
  • Published: 23:58 August 15, 2008
  • Unwind

RECIPE

Cherry and apricot salad

  • 1 pound cherries, stemmed, pitted and halved
  • 1/2 pound apricots, halved, pitted and cut into wedges
  • 2 cups honeydew, diced, cut into 1-inch pieces
  • 1/2 cup grape juice
  • 1 tsp sugar
  • 1 tbs lime juice
  • 1 tbs lemon juice
  • 1 tsp basil, minced

In a large bowl, combine the cherries, apricots and honeydew. Stir in the grape juice, then sprinkle in the sugar and add the lime juice and lemon juice.

Stir. Cover and let stand for 30 minutes before serving so that the flavours blend. Stir in the basil just before serving.

Servings: 6

— Los Angeles Times-Washington Post News Service

Cherry, honey and fennel bread

If you like, serve this bread with honey butter (2 tablespoons honey whipped with 1/4 cup softened butter).

  • 1 tbs fennel seed, toasted
  • 2-1/2 cups whole wheat flour
  • 3-1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1-1/4 cup milk
  • 1/4 cup honey
  • 3 tbs butter, melted
  • 1/2 cup pine nuts, toasted
  • 1 pound cherries, stemmed, pitted and halved (at room temperature)

Heat the oven to 350 degrees and butter a 9x5inch loaf dish. Grind the fennel seeds using a mortar and pestle or spice grinder, then combine in a large bowl with the flour, baking powder and salt.

Sprinkle the brown sugar over and mix to thoroughly combine, pressing out any lumps.

In a small bowl, lightly beat the egg, then add the milk, honey and melted butter. Make a well in the centre of the dry ingredients and pour in the milk mixture.

Stir until almost combined before adding the pine nuts and cherries, then stir just until evenly mixed.

Spoon the dough into the loaf dish and spread evenly. Bake until the centre tests done with a wooden pick (50 minutes to 1 hour).

Check the bread ten minutes before the timer goes off; if the bread is browning too quickly, tent loosely with foil.

Let cool slightly before running a knife around the sides of the loaf dish to loosen, then invert on to a cooling rack and let cool to warm before slicing.

Servings: 12

Total time: 1 hour, 10 minutes

— Los Angeles Times-Washington Post News Service

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