AE Housman described the cherry tree as the 'loveliest of trees' in A Shropshire Lad. I agree with him; it has beautiful blossom in spring and bears moist, juicy fruits in summer.
This week, we have a cherry recipe to coincide with the first national campaign to save the British cherry – CherryAid, which takes place on Saturday. For more information, go to www.foodloversbritain.com/FoodMatters/FoodLovers-Britain-CherryAid/.
Removing stones from cherries can be messy, so wear an apron. A cherry stoner is useful but if you don't have one, run a vegetable knife around the centre of the cherry and then twist the halves apart (adult supervision is needed for younger children).
This Frozen Cherry Treat recipe uses ripe fruit, so you should be able to use a finger and thumb to push the stone out with ease. I also suggest using the rind (zest) of a lime. Citrus rind contains oil and fragrance, and is really good for flavouring. If you use the grater, turn the lime often and make sure that you only grate the green rind and not the pith (the white bit). The pith is bitter.
Remember to wash any citrus fruits before using the rind.
Use runny honey to sweeten the yoghurt because it will mix easily.
FROZEN CHERRY TREATS24 ripe cherries (washed)
24 sweet (mini-muffin) cases
4 tbsp Greek yoghurt
2 tsp runny honey
2 tsp grated lime rindLeaving the stalk in place, carefully push the stones out of the ripe cherries. Put the sweet cases into mini-muffin trays (for steadiness). If you don't have muffin trays, put the cases on to a freezer-safe tray.
Mix the yoghurt, honey and lime in a bowl. Divide the mixture between the cases (1 tsp in each case) and gently push a cherry in.
Freeze for 20 to 25 minutes then enjoy.
The full article contains 315 words and appears in Scotland On Sunday newspaper.
