Fresh cherries in the summer are a delicious and healthy snack. Low in calories and packed with powerful nutrients, cherries are a superfood rich in vitamin C, fiber, vitamin A, magnesium, and antioxidants which can help reduce inflammation. Sour cherries have a slightly higher vitamin C and vitamin A content than sweet cherries. Like all red fruits and vegetables, cherries contain anthocyanins, a class of antioxidant phytochemical that fights diseases including cancer and heart disease.
People have been eating wild cherries since prehistoric times at least, according to the findings of archeologists excavating sites in many regions of the world, but there was no evidence that the trees were cultivated in those regions. The ancient Greeks did cultivate cherry trees and the word cherry is derived from the Greek word for the tree Kerasos which also lent its name to a city of the Pontus region called Kerasos or Kerasounta, the present-day Giresun in what is now Turkey. Domestication is thought by scholars to have occurred 2,000-3,000 years ago in Asia Minor. History records that Lucius Licinius Lucullus brought a cultivated cherry tree to Rome from Pontus in 72 BC, according to Plutarch.

Try the following recipes that feature fresh cherries along with Greek ingredients.
Note: For recipes calling for large quantities of pitted cherries, a cherry pitter tool is highly recommended as it saves time and can also be used to pit olives for other recipes.

Greek Yogurt and Fresh Cherries Parfait

2 cups Greek yogurt
2 cups fresh sweet cherries, pitted
3 tablespoons chopped nuts such as walnuts or almonds
Greek honey, optional

Divide the yogurt among serving dishes and top with some of the pitted cherries, top with more of the yogurt and cherries to make layers, and then sprinkle with the chopped nuts. Top with a light drizzle of Greek honey, if using. Serve immediately.

Muffins with Tahini and Cherries

1 3/4 cups unbleached all-purpose flour