Created by: Meg Raines Created for: Chelan Fresh The color of this salad alone says summer, thanks to our neon bright Orondo Ruby® cherries! Serve this salad with barbecued chicken or ribs for a festive outdoor feast. We also recommend adding diced avocado or grilled zucchini to change up the flavors so you can make this salad […]
Fresh Orondo Ruby® cherries are excellent when blended into a classic vanilla milkshake. Our easy-peasy recipe can be thrown together in 5 minutes.
If you want to make milkshakes for a crowd, just multiply the recipe by the number of milkshakes needed. The only limit is the size of your blender!
To make our adorable sprinkle straws, dip the ends of your straws in some melted white chocolate, then roll in colorful sprinkles until chocolate is completely coated. Place on a wire cooling rack and allow to set.
Recipe Development and Photography: Williams-Raines
YIELD: 1 milkshake
- 1 cup vanilla ice cream*
- 1/2 cup Orondo Ruby® cherries, pitted and roughly chopped
- 1/4 cold cup milk
- 1/2 teaspoon vanilla extract
- Whipped cream
- 1 whole Orondo Ruby® cherry, with stem
- Place all milkshake ingredients in the blender and blend until smooth.
- Pour into a large glass. If using optional toppings, top with whipped cream, sprinkles and a whole cherry.
- Serve immediately and enjoy cold.
*Mix it up with different flavors of ice cream: chocolate, coconut, berry, hazelnut…
To learn more about Orondo Ruby® cherries, click here.
Our refreshing cherry cucumber cups are perfect for summer entertaining. They’ll easily accompany fancy drinks or kick off a backyard barbecue.
Simple to make, these light nibbles will be a hit with both kiddies and adults. Just double or triple the recipe if making enough to feed a crowd.
Recipe Development and Photography: Williams-Raines
YIELD: 8-10 cucumber cups
Cherry cucumber cups
- 2 large cucumbers, peeled (optional), and cut into 2-inch rounds
- 1 1/2 Orondo Ruby® cherries, stemmed, pitted and diced small
- 1 small green pepper, emptied and diced finely
- 1/2 cup crumbled feta cheese
- Handful of chives, minced
- Handful of fresh basil, minced
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- Pinch of salt
- Pinch of black pepper
- A few chives, cut into 3-inch pieces
- 1/4 cup alfalfa sprouts
- Line up the cucumber rounds on a plate or tray that fits in the fridge. Using a small spoon, hollow out each round, taking care not to pierce the bottom. Cover and set aside in the fridge.
- Add all of the remaining ingredients (excluding garnishes) to a medium bowl and stir well to combine.
- Take cucumber cups out of the fridge and fill with the cherry mixture. Overfill the cups so that the cherry filling is visible on top. Use a small spoon to compact it and make sure it doesn’t topple off.
- If using, finish the cups with the optional garnish and serve. Tip: if you have time, place the finished cups in the fridge for 15 minutes before serving for extra crunchy freshness.
When the sun gets hot, nothing beats a cherry gin and tonic at cocktail o’clock! This gorgeous drink looks fancy but is actually very simple to make. Make use of seasonal produce by garnishing your gin and tonic with fresh cherries, berries and basil.
The syrup can be made with any type of cherry, but Orondo Ruby cherries give this gin and tonic a beautiful pale pink color.
Make the syrup ahead of time to give it time to cool.
YIELD: 1 cocktail
Cherry gin and tonic
- 2 fl. oz gin
- 1 fl. oz Orondo Ruby cherry syrup (recipe below)
- 2 ice cubes
- 10 fl. oz tonic water
- Handful of fresh Orondo Ruby cherries
- Handful of fresh mixed berries (ie. blueberries, blackberry, raspberries, etc.)
- Couple of fresh basil leaves
- 1/4 lime, cut into a wedge
- 1 cup Orondo Ruby cherries, pitted
- 1 cup sugar
- 1 cup water
- Put all of the cherry syrup ingredients in a medium pan, stir, and bring to a boil.
- Reduce the heat a bit and let simmer for 3 minutes.
- Remove the pan from the burner and use a potato masher to squish the cherries and help them release their juice. Stir well.
- Put the pan back on the stove and simmer for an additional 3 minutes.
- Being very careful not to burn yourself, strain the cherry syrup through a wire mesh strainer and into a bowl. Press down carefully but firmly on the cherries until all the juice has been released. Discard the skins.
- Set syrup aside to cool completely. Do not use hot syrup in your gin and tonic.
- Now make the cherry gin and tonic. Start by pouring the gin and cherry syrup into a tall glass.
- Add ice cubes and pour in the tonic water.
- Garnish with the fresh cherries, berries and basil leaves.
- Squeeze the juice from the lime wedge into the drink before dropping the wedge into the glass.
- Serve immediately.
* When making multiple cherry gin and tonics, set out all of your glasses and carry out each step across all of them (ie. put the gin in all of the glasses, then add the cherry syrup in all of the glasses, etc.). This way all drinks can be served at the same time and you can sip yours with your guests!
YIELD: 2 mains/4 starters
For the dressing
- 1/2 cup tahini (sesame seed paste)*
- Juice of half a lemon
- 1/2 cup water (plus extra if required)
- 1/4 teaspoon salt
- 1 generous pinch of ground black pepper
For the salad
- 4 cups spring mix or assorted baby greens, packed
- 2 cups Orondo Ruby cherries, stemmed, halved and pitted
- 1 medium cucumber, peeled
- 1/2 cup walnuts, toasted and roughly chopped
- 4 tablespoons basil, chopped
- Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
- Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
- Add the salt and pepper and whisk well.
- If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
- Add all of the salad ingredients to a large bowl and toss.
- Add 3 tablespoons of the tahini and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve.
- Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main).
- Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
- Sprinkle with basil and serve with extra dressing on the side for those who want more.
* Tahini is a sesame seed paste and staple in many cuisines, especially in the Mediterranean and Middle East. It is most notably used as an ingredient in hummus. Tahini can be found in the ethnic food section of many supermarkets. It can also be purchased in ethnic food stores, health food stores and online.
** The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be used in many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.
The Orondo Ruby® cherry has a distinct flavor and the higher level of acid compliments juicy plums perfectly in this easy summer crisp recipe. Don’t forget the vanilla ice cream!
YIELD: 6-8 servings
- 3 cups Orondo Ruby® cherries, pitted and torn into halves
- 2 cups ripe plums, pitted and sliced (about 3-4 plums)
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 1 ½ cups oats
- ½ cup quinoa flakes
- ¼ cup of sliced almonds, toasted
- 1 cup of Medjool dates, pitted (about 10 large dates)
- ¼ cup coconut oil, melted
- 1 tablespoon pure maple syrup
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cardamom
- pinch of salt
- Preheat the oven to 350 degrees.
- Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
- In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
- In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
- Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
- Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
- Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
- Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
- The crumble will keep in a covered container in the refrigerator for up to 3 days.