Food

Burlats, Bigarreaux, Summit, Van, Griottes, Reverchon… the red diamond is one of the treasures à Provence



 

By Chantal Sarrazin and Corinne Russo - Photos José Nicolas - July 1, 2011

Cherry trees are part of the Provencal landscape, dressing the valley farms in white in March, then blazing two months later with their red baubles, a little like Christmas trees… But here, nothing’s fake, the plump globes are juicy, and according to the variety, yellowy-pink or carmine. Burlats, Bigarreaux, Summit, Van, Morellos, Reverchon…it’s principally the first two varieties that you find in the Calavon Valley, between the Monts de Vaucluse and the Luberon. Bigarreaux are used in the preserved fruit industry in Apt.

 

The tastiest way to eat cherries is fresh off the tree. But you can also eat them cooked and served with ice cream or cream cheese, candied, preserved in alcohol, as jelly, in various cakes, tarts or baked in batter.

Cherries, high in calories?

With just 64 calories for 3½oz of fruit, and bursting with vitamin C, beta-carotene and antioxidant polyphenols... you can give in to temptation!

Baked cherries with almonds


 

Venasque !

The best cherries from Provence are found in the foothills of the Mont Ventoux and the Vaucluse Mountains. In these exposed and hilly landscapes grows the ‘Monts de Venasque’ cherry, a registered trademark if you please! A short-lived delicacy, it’s harvested from May to the end of July. The hundreds of farmers who grow this cherry variety sell them in the 24 hours following the harvest. It’s a real race against time to get them, ultra fresh, on the fruit sellers’ stands. The variety is recognizable by its presentation: in baskets or on trays, stamped ‘Monts de Venasque’. To the eye, they present an intense shine and color.

Picked at maturity, these red marbles are perfumed to the palate, refreshing, and for those whose health bothers them, concentrated in micronutriments (Vitamin C, antioxydants, carotene). Cherry on the cake, they have their own guild: unique in France. Made up of producers, epicureans and cherry enthusiasts, the guild aims to defend and promote this unequalled and inimitable fruit. A great vintage!

Discover

 

The village of Venasque

84210

In the heart of Monts du Ventoux

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-Preheat the oven to 350°F

-Place the washed and stemmed fruit into the bottom of buttered ramekin dishes.

-Mix together 2 eggs, 2oz of sugar, 7oz of sour cream, 1½ oz of almond meal and sprinkle over the cherries.

-Bake for 20 minutes.