Picking your own cherries in the Netherlands is a sun-drenched delight—plucking ripe, juicy fruit straight from the tree, the branches heavy with ruby-red treasures. It’s even better with friends or family, turning the harvest into a playful competition or a lazy afternoon picnic under the orchard canopy. The satisfaction of filling your basket, fingers stained with sweet juice, is unmatched.
Back home, cherries shine in both sweet and savory dishes. Try them in a simple cherry clafoutis (whisk 3 eggs, ½ cup sugar, 1 cup milk, ½ cup flour, and a pinch of salt; pour over pitted cherries in a buttered dish and bake at 180°C for 30 minutes) or a cherry-balsamic glaze for meats (simmer 1 cup cherries, ¼ cup balsamic vinegar, 2 tbsp honey, and a sprig of thyme until thickened). For a refreshing twist, blend cherries into a smoky cherry cocktail (muddle 6 cherries with 1 tsp sugar, add 50ml bourbon, 15ml Aperol, and ice; shake and strain).
Don’t forget the little joys: scatter fresh cherries over breakfast yogurt, freeze them for smoothies, or infuse them in vinegar for salads. Their versatility is as endless as the summer days spent picking them.