Ingredient to Watch: Why Cherries are Trending on Menus—and How to Use Them

The Rise of Cherries on Restaurant Menus

“Cherries are exploding on the West Coast right now—and they’re working their way through the rest of the country,” says Food Fanatics® Chef Jeanette Money. “Even the Gilroy Gardens festival requested an entire cherry menu, including a homemade Cherry Bomb BBQ sauce, which is also huge right now.” Get Chef Money’s Cherry Bomb BBQ Sauce.

Cherries, the tart and dark kind, have grown 27% on food and drink menus nationwide in recent years, with another 6% expected growth in the next four years, according to Datassential research.

How Chefs Are Using Cherries on Menus

Food Fanatics Chef Maurizio Bussolino says operators are using cherries in place of tomatoes for pico de gallo; pairing them with goat cheese for bruschetta; adding them to sauces for barbecue, wings and smashburgers; and topping tabbouleh and grain bowls with the dried version. Get Chef Bussolino’s Cherry Tabbouleh recipe and Cherry Pico de Gallo recipe.

Cherries in Sauces, Boards and Beverages

Cherries are even bursting on boards and at the bar. “They’re being used for cherry chutney for charcuterie and on crostini like a bruschetta,” Chef Bussolino says. “Customers are also asking for the higher-quality maraschino cherries for cocktails and mocktails.”

Cherry Products and Recipes

Get more cherry recipes and ideas.

Visit MOXē® to purchase cherry products.