Right this moment, we can't keep our eyes (and hands) off of the Bing and Rainier cherries that are popping up in farmers markets and produce sections. Technically, cherries are a stone fruit, but since they're blush-colored, bite-sized, and rhyme with "berries," we've taken the liberty of giving them an unofficial berry designation.
My favorite way to enjoy a cherry is ripe and off the stem. That's why I love a simple and uncooked recipe like this salsa, which lends the super-sweet fruit an unexpectedly savory twist. Serve it like a traditional salsa with tortilla chips, or use it as a topping for grilled chicken. For the no-cook recipe, read more.
4 cups cherries, stemmed, pitted, and chopped Makes 6 servings.
8 green onions, white parts only, chopped
1 cup chopped fresh cilantro leaves
1/4 cup lemon juice
1 jalapeno pepper, veins and seeds removed, minced
1 clove garlic, minced
Salt and pepper, to taste
4 cups cherries, stemmed, pitted, and chopped
Makes 6 servings.