Cherries are available from as early as October right through to February but the peak of their season is December-January. As soon as cherries start to appear in store, they remind us that Christmas is just around the corner. There’s nothing more gorgeous than a big bowl of fresh, plump and glowing cherries on the festive table.

Types of cherries

There are 2 main groups of cherries – sweet and sour.

Sweet cherry varieties predominate in New Zealand and are grown mainly in Central Otago, Marlborough and Hawkes Bay. The first variety to arrive in store is the Burlat, followed by the dark and juicy Dawson. Large, sweet Bing and Stella appear in time for Christmas, along with the very sweet Rainier cherry which has yellow skin with a red or pink blush when ripe.

Sour, dark, short-stemmed, juicy morellos or griottes, as they are known in France, can be bought preserved in juice or cherry brandies (but are seldom found fresh). An authentic Black Forest cake is made with morellos grown in the Black Forest region.

How to buy & store

Look for plump, shiny fruit as dull cherries are usually over-ripe. They keep better with their stalks intact and will keep in the refrigerator for several days. Cherries can be frozen with or without stones.

Real tips

• Buy a cherry stoner if you are planning to use cherries often. 
• Once cut in half to remove the pip, use cherries without delay as they begin to brown. 
• Wash cherries just before serving.
• Squeeze lemon juice over the stoned cherries to prevent them browning.

Did you know?

The kernel inside the cherry pit imparts a subtle almond fl avour when cooked which is why fruits are often cooked whole. Remember to tell your guests if serving cherries un-stoned and do provide small dishes for the guests for the stones.

To make brandied cherries

Tightly pack stemless, washed cherries in a large jar and cover with brandy. Cover jar and leave to stand overnight.
Make a sugar syrup (1 cup sugar/1 cup water), boil until slightly reduced and thickened then leave to cool. Drain brandy from cherries and add to syrup. Stir well and pour back into jar over cherries and seal well. Allow to stand for 1 month before using. Shake jar occasionally.
You can also add fl avourings to the sugar syrup, if wished. Try either lemon juice or 2 cloves or a small piece cinnamon stick or 2 whole allspice and 4 cardamom pods

Quick idea

Simply poach cherries with sugar and a little lemon juice and serve over icecream. Tastes like summer.

Types of limes

The Mexican lime requires hot, tropical growing conditions and produces a small, round, green fruit with a green, juicy pulp. These are my favourite limes but, unfortunately, very diffi cult to grow here.

The Tahitian lime is less lime-fl avoured and has a yellow-green skin and fl esh. It can look similar to a small lemon.

How to buy & store

The peak season for local limes is autumn, but there are still a few on the trees in early spring. Imported limes are plentiful over summer. Limes can be stored in the refrigerator for up to 3 weeks.

Ways to use limes

• Limes are used extensively in Mexican cooking. The most famous dish is ceviche; raw fi sh or shellfi sh is marinated in lime juice until the texture is firm and white.
• Use lime juice to prevent fruit or veges from discolouring on contact with the air.
• Lime rind can be thinly pared or grated and used for fl avouring or as a decoration.
• Limes are used to make cordial which can be diluted with water, sparkling water or lemonade.