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