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Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.

Pick it!

  • Choose firm, shiny, and plump cherries without bruises or blemishes.
  • Buy cherries that have been kept cool and moist but don’t show signs of mold or decay.
  • Cherries with stems still attached are less likely to mold quickly.
  • Cherries can be stored unwashed in a plastic bag in the refrigerator for up to 10 days. Wash just before use.

Try it!

  • To try raw cherries, simple remove stone and enjoy.
  • A simple way to remove the stone is to remove stem and insert a clean pen into cherry and push the stone out through bottom of cherry.
  • Cherries can then be eaten, mixed into fruit salad, baked into pie, or fruit crisps.
  • Cherries make great jam and a sweet addition to salsas.

Like it! Cherry Crisp


  • Topping
    • 1 c whole wheat flour
    • 1 c rolled oats
    • 2/3 c packed brown sugar
    • ¼ t cinnamon
    • Pinch salt
    • ½ c melted butter
  • Cherry filling
    • 2-cans cherries in water
    • 1/3 c sugar
    • 2 T orange juice concentrate
    • 2 T cornstarch
    • 1 T + 1 t water
    • ¼ c + 2 T cherry juice


  1. Grease a 9x9 pan.
  2. Mix topping, set aside.
  3. Drain cherries save ½-cup juice.
  4. Place cherries in baking pan.
  5. Mix cherry juice with sugar and orange juice in a saucepan. Heat on medium for 2 minutes.
  6. Mix cornstarch and water, add to juice mixture. Heat on medium until thick.
  7. Remove from heat. Stir well.
  8. Pour 2/3-cup of juice mixture over cherries in the pan. Discard remainder.
  9. Sprinkle topping over cherries.
  10. Bake 425 degrees F for 40 minutes.

Yield: 16 servings

Nutrition Facts per Serving: Calories 180; Fat 6g; Cholesterol 15mg; Sodium 70mg; Carbs 30g; Fiber 2g; Sugars 20g; Protein 2g

Source: Healthy Meals Resource System

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.