December is such a festive time. My pinterest feed is filled with decadent rich comforting recipes – that are just TOO hot for me to contemplate making. In Australia, we are in the beginnings of our amazing summer fruit season. We are loving mangoes and stone fruits at home now.
My December challenge fruit is the festively red, fresh cherry. I have had a great time experimenting with Cherries. I made this delicious cherry chocolate crumble slice by adding cherries (instead of pineapple) and adding cocoa powder to the base and filling components of October’s Pineapple Crumble Slice.
I made a spiced cherry tea cake as well that didn’t last long enough to photograph! And put some cherries in with apricots to make a yummy Stone Fruit Chutney.
However, the most inspired dish for me was this cherry salsa. It is so easy and it goes so well with roasted meats. The way I enjoyed it the most was with some Persian fetta and fresh iceberg lettuce. It will be a perfect side salad for your next BBQ or even with your roast turkey or glazed ham this Christmas.
- 300g Cherries, Deseeded & Chopped
- 1 tbsp Balsamic Vinegar
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Flat Leaf Parsley, Chopped
- Put all ingredients in a bowl and let sit for at least 15min before serving so that the cherry juices mix with the oil and vinegar.
PS… Don’t forget to sign-up to our Newsletter in order to be the first in the loop about our Term 1, 2015 Fruit and Vegetable Classes for Kids. They will love coming along to our Sydney based group classes familiarizing them with seasonal produce. See you in the New Year!