Cherries

What’s in them:
Antioxidants (to fight cancer-causing free radicals), anthocyanins (anti-inflammatory compounds) and melatonin (which is good for the immune system and could help prevent heart attacks).

Choosing the best:
Select cherries that are full and very shiny – dull cherries are usually overripe. Don’t buy undersized fruit, as cherries gain up to a third of their volume and flavour in the last week before harvesting.

How to store:
With their stalks intact, cherries will keep well for a few days in a vegetable storage bag in the fridge. They can be frozen – ensure fruit is dry, then pack into rigid containers, pour in enough light sugar syrup to cover and add a squeeze of lemon juice.

Did you know?
Cherries will keep much longer if their stalks are left in place.

Smart tip:
The kernels inside the cherry pips add a subtle almond flavour to the cooked fruit. Tie a few cracked pips in a piece of muslin whenever you poach cherries and when making jam.

You could try…
heating stoned cherries in butter with a little sugar, then serving the warm fruit on top of a sweet omelette or with a special ice-cream.