Whole Foods recently ran a contest for kid-friendly cherry recipes and honestly I can’t think of a better time for them to have done this.  This house has been overrun with cherries.  And Cherub’s always wanting to help in the kitchen.

Here’s a no-cook cherry salsa that we came up with together, that uses seasonal raspberries and tomatoes, too.  Her favorite task was to pit the cherries: smashing them lightly with a glass and removing the pit.  It was roll-y, juicy, slightly messy fun.  I recommend an apron for this part.

As for the final product, it was, in a word, devoured.  I love that she gets an extra boost of fiber along with a good amount of vitamin C.  She loves to scoop big, delicious mounds into her mouth.   Everybody’s happy.

While this recipe is super kid friendly, don’t let it stop you from serving it next time you’ve got a bar-b-q or a casual family get together.  It’s wonderful.  No chilies means it’s not too spicy and the hint of cumin lends it just a bit of sophistication.  And we all love that.

Firecracker Cherry Salsa, Serves 4

1/2 c. sweet red cherries, pitted and quartered

1/2 c. red raspberries, quartered if large

1/2 c. minced tomato, or perhaps some grape tomatoes, quartered would be fun, too

Green tops from two green onions, thinly sliced

Juice from 1/2 a lime

1 t. olive oil

1/2 t. cumin

1/4 t. salt

1/8 t. or 15 twists from a pepper mill

Combine all ingredients in a bowl.  Serve with pita or tortilla chips.

Playlist included In Metal, by Low.

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