While hundreds of cherry varieties exist worldwide, about ten are commonly grown in France. Among the most renowned—and our top picks—is the Burlat, which accounts for roughly 30% of French production and ripens earliest in early June. Close behind are the Summit (about 20 days later) and Reverchon varieties, all prized for their delightful balance of sweet and tangy flavors with varying textures. Discover your favorite!
Cherries offer impressive health perks, backed by scientific research, with just 70 kcal per 100g. Packed with antioxidants like anthocyanins (similar to those in grapes and red wine), they may ease joint pain. A 2003 University of Michigan study suggests they help prevent intestinal and colon cancer. As a natural source of melatonin—like apricots, peaches, and plums—a 2010 study found cherries improve sleep quality, increasing total sleep time while reducing wakefulness and restlessness. Tart cherries are rich in beta-carotene for eye health and skin vitality. They're also loaded with vitamins A and C, plus copper and iron.
Cherries may trigger mild allergies (itching or sneezing) in those sensitive to birch or grass pollen—best avoided if susceptible. Their sorbitol content can have a mild laxative effect if overconsumed.
Cherries divide into sweet (perfect fresh) and tart (ideal for baking). Try these three cherry recipes:
Traditional Cherry Clafoutis (serves 8):
– 600 g Burlat cherries
– 40 g semi-salted butter
– 4 eggs
– 100 g flour
– 20 cl milk
– 60 g caster sugar
– 1 sachet vanilla sugar
– 1 pinch salt
– Icing sugar
Preheat oven to 210°C (thermostat 7). Rinse and stem cherries; pit if preferred (traditional recipes leave pits). Melt butter. Mix flour, sugars, and salt; whisk in eggs, milk, then butter. Butter a dish, add cherries, pour batter. Bake 10 min at 210°C, then 20 min at 180°C. Dust with icing sugar; serve warm or cold.
Chocolate Cherry Cookies (30 pieces):
– 150 g dried cherries
– 250 g dark chocolate chips
– 375 g wheat flour
– 350 g cane sugar
– 250 g butter
– 1 egg
– 1 pinch vanilla powder
– 1 pinch salt
– 1/2 sachet yeast
Preheat oven to 140°C (thermostat 4-5). Cream sugar and butter; add egg and salt. Mix flour, vanilla, yeast, chips, and cherries; combine into dough. Form balls on parchment, flatten slightly, bake 15-20 min.
Cherry BBQ Sauce:
– 500 g fresh cherries
– 75 ml ketchup
– 60 ml white wine vinegar
– 30 ml Worcestershire sauce
– 1 onion
– 1 garlic clove
– Salt and pepper
Blend ingredients to a puree. Simmer 20 min until reduced by half, stirring often. Season to taste. Perfect for meats and summer BBQs.
