Rainier cherries are the sweetest fruit Martin Family Orchard’s grows. They are a hybrid cherry, a mix of the Van and Bing cherry. Originally cultivated at Washington State University in 1952 and named after Mount Rainier, this cherry has become the most highly demand fruit they grow. Often confused for the Royal Anne cherry, the Rainier cherry is sweeter and has a longer shelf life causing the Rainier cherry to almost completely replace the Royal Anne cherry in the marketplace.
These cherries are best eaten out of hand, and make a great snack as they are meatier, noticeably sweeter, and less acidic than Bing cherries.
We recommend that you eat your cherries within 5 to 7 days of purchase, but step one is selecting them.
1. Cherry color fluctuates depending on variety, but always select cherries that are dark for their variety.
2. Choose plump, firm cherries that are firm to the touch. Small, soft cherries are indicative of improper storage, or aging fruit.
3. Cherries should be stored unwashed and uncovered in the coldest part of your refrigerator away from strong smelling foods. Only wash once ready to be eaten.
- 1 baguette cut into 12 slices (approx .5 inch thick)
- 15 ounces fresh ricotta cheese
- 1 ½ cup pitted and halved Rainer cherries
- 6 springs of tarragon leaves, torn
- 6-8 thin slices of prosciutto
- 1 tbsp sherry vinegar
- good quality olive oil
- salt and pepper to taste
Brush or drizzle the bread slices with olive oil.
Heat a charcoal or gas grill & grill the bread until gill lines are present about 2-4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast and tear the tarragon over the cheese. Arrange the prosciutto and cherries on top of the toast and drizzle a few drops of vinegar and olive oil. Finish with salt and pepper to taste.