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Northwest cherries brings healthy and light life this summer

Summer brings about a wider range of possibilities for healthy eating. In the winter, a salad or a simple, light sandwich may seem too little or not filling enough, but in the summer, these meals seem to be just right. 

A key to making the most out of summer cooking and baking is to use produce and fresh fruits and vegetables that are in season. 



The Northwest cherries held a season launch ceremony last week in Shanghai. The public can have access to fresh cherry imported from US by the Cherry Express within 48 hours. 

Berries are especially nice to make simple dishes with, as their flavors can range from sweet to sour to tangy. Fresh, rich, and juicy, Northwest cherries imported from Washington, Oregon, and Montana are a great choice of ingredients for summer light food. These places offer small differences in microclimate that allow cherries throughout the region to ripen at different times through the season. The cherries are grown with natural forms of weed control, fertilizers and using beneficial insects to control pests. The varieties are Chelan, Santina, Bing and Rainier.



The berries can be used in a variety of ways for light summer meals. For breakfast, an easy cherry Nutella crepe combines the freshness of the cherries with the darker flavor of hazelnuts; and for lunch, a simple cherry avocado salad with lemon balsamic vinaigrette dressing is filling and refreshing. Here are two recipes.

Cherry Nutella Crepes


- 1 cup all-purpose flour

- 2 eggs

- ½ cup milk

- ½ cup water

- ¼ teaspoon salt

- 2 tablespoons butter, melted

- ¾ cup Nutella, melted

- 1 cup cherries or other fruit/berries, pitted and diced



1. In a large bowl, whisk together the eggs, and gradually stir in the milk and water to combine. Add the salt and butter; beat until smooth, then slowly sift/add in the flour. Combine until smooth

2. Heat a pan or griddle over a medium high heat, and lightly oil the surface. Pour about ¼ cup of the batter into the pan, and tilt the pan so that the mixture covers the pan surface evenly

3. After about two minutes or until the bottom of the crepe is light brown, carefully use a spatula to loosen, turn, and cook the other side of the crepe. 

4. Fold the circular crepe into a semi circle (in half), and drizzle a desired amount of Nutella onto the crepe. Then, arrange diced cherries on the crepe so that they are evenly distributed. 

5. Fold the semi circular into a triangular sector shape, first folding in half, then in half again. 

6. Enjoy!


Simple Cherry Avocado Salad


- 2 cups packed butter lettuce leaves

- 1 ½ cups cherry tomatoes

- 1 avocado

- 1 cup cherries, pitted and diced

- ¼ cup pine nuts

- ¼ cup extra virgin olive oil

- ¼ cup fresh lemon juice

- 2 garlic cloves, minced

- ½ teaspoon sugar

- 2 teaspoons balsamic vinegar

- Salt and pepper to taste


1. Chop the butter lettuce leaves into medium sized pieces, and place in a large salad bowl.

2. Cut the cherry tomatoes in half, and add to the salad

3. Slice the avocado vertically in half, and pull apart to separate and take out the pit. Use a spoon to scoop the avocado halves out, and slice into small cubes

4. Add the avocado cubes, diced cherries, and pine nuts to the salad

5. For the dressing, whisk the olive oil, lemon juice, garlic cloves, sugar, and balsamic vinegar together. Add salt and pepper to taste

6. Pour the dressing over the salad, and use forks or salad tongs to toss and coat the salad evenly

7. Enjoy!

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