With their glowing ruby-red hues, luscious shape, and irresistible sweetness laced with a hint of tartness, cherries are one of nature’s most delightful offerings.
As the South African cherry season unfolds from late October to December, these high-quality stone fruits take centre stage, adding a touch of luxury to holiday tables and inspiring culinary creativity.
Primarily cultivated in the stunning landscapes of the Western Cape, cherries have also found a historic home in Ficksburg, Free State, known as the “Cherry Capital” of South Africa.
This charming town celebrates its annual Cherry Festival — the oldest crop festival in the nation — drawing visitors eager to savour the special flavours of freshly picked cherries.
As local orchards burst with ripe cherries, now is the perfect time to indulge in this seasonal delight.
Beyond their vibrant colour and appealing flavour profile, cherries boast an impressive array of health benefits that make them a worthy addition to any diet.
These juicy fruits are low in calories while being packed with antioxidants like anthocyanins, known for their ability to combat inflammation.
Moreover, cherries are rich in vitamins C and A, contributing to robust immunity and promoting glowing skin health. Interestingly, cherries also serve as a natural source of melatonin, potentially aiding those in search of a restful night’s sleep.
To celebrate this bountiful season, Juicy Delicious has collaborated with the talented recipe developer and food stylist, Emma Nkunzana, to craft a selection of refreshing cherry recipes ideal for summer holiday gatherings.
Whether you’re hosting a festive lunch or a cosy dinner, these innovative dishes showcase cherries at their best, proving that they are not just a treat for the palate but for the heart too.
Cherry focaccia and cherry jam
Serves: 6
Ingredients
Focaccia
500g bread flour
1tbsp fine salt
2 tsp sugar
1 tsp instant yeast
1½ cups water, room temperature
¼ cup olive oil
100g cherries, pitted and halved
2 tsp Maldon salt
Cherry jam
100g cherries, pitted and quartered
¼ cup sugar
2 tbsp lemon juice
Method
In a large bowl combine flour, salt, sugar, and yeast.
Make a well in the centre and add water, mix until you have a loosely formed dough.
Cover bowl tightly with cling wrap and rest overnight.
Minimum 8 hours and max 24 (do not refrigerate).
Transfer dough to a lightly floured surface and form into a tight ball. The dough should come together quite easily.
Pour half the oil into a 26cm skillet or baking pan.
Transfer dough to a platter and cover with oil. Press gently to fill the edges.
Cover with cling film and let stand for 2 – 3 hours at room temperature.
Preheat the oven to 200C.
Using fingertips fill any gaps in the pan. Make sure there are no bubbles under the dough.
Scant cherries atop the dough and press down with fingertips to nestle them into the dough.
Drizzle with remaining olive oil, and a sprinkle of coarse salt.
Bake for 15 – 20 minutes until both the top and bottom are crispy and golden brown in colour.
To serve: Cherry jam and goat’s cheese
Cherry jam
Place cherries, sugar, and lemon juice in a small saucepan, coat the cherries and allow to macerate for an hour.
Once ready to cook, turn on the stove to medium heat and bring the mixture to a simmer.
Reduce the heat to low and cook for 20-25 minutes, or until the mixture thickens.
Stir occasionally to prevent sticking. Let cool before serving alongside focaccia.
Balsamic glazed cherries with minty cucumber and burrata
Serves: 4 – 6
Ingredients
200g cherries, pitted and halved
2 tsp sugar
3 tbsp balsamic vinegar
1 medium cucumber, deseeded and julienned
1 tsp salt
1 tbsp olive oil
5g mint, thinly sliced
5g basil, thinly sliced
2 burrata
To serve: crostini and Parma ham
Method
In a bowl combine cherries and sugar. Heat a frying pan too high.
Add cherries to the pan and blister for about a minute.
Add balsamic and coat cherries.
Remove from heat and set aside to cool.
Add cucumber to a colander and toss with salt, drain cucumber for 15 minutes.
Shake off any excess liquid and salt. Add cucumber to the cherry balsamic mixture.
To assemble salad
Place burrata on a platter, tear it open and scatter cherries and cucumber around the cheese, reserve the liquid.
Add olive oil and herbs to the remaining balsamic, season, and drizzle over the salad.
Serve alongside crostini and cured ham.
