Local Flavor: A Cherry on Top Makes the Meal

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FIGHTING CROWDS AROUND the Tidal Basin during the National Cherry Blossom Festival (which starts Saturday) can be the pits. But don't let tourists get in the way of your cherry cheer.

Like most fresh produce, cherries pack a strong nutritional punch. They're fat free, low in calories and sodium, and full of minerals and vitamins such as potassium, vitamin A, vitamin C and B-complex vitamins. Recent studies have suggested that tart cherries may help reduce inflammation in the body and ease arthritis pain; protect against cardiovascular disease and some cancers; and reduce the risk of diabetes, according to a report by the Cherry Marketing Institute.

Many local restaurants are offering "cherry picks" dishes and drinks for the duration of the festival. But just because cherries are sweet, don't expect to spy them on only the dessert menu. "It's a subtle fruit. It takes on other flavors really well," says Amy Brandwein, the head chef of Fyve (1250 S. Hayes St., Arlington; 703-412-2760). Brandwein's "cherry pick" creation is a savory cherry parfait appetizer ($14), that contains layers of foie gras mousse, Amarena cherry marmalade, Meyer lemon crema and toasted almond.

Not the healthiest way to get your cherry fix, right? So, add dried or fresh cherries to a salad, Brandwein suggests. The chef also recommends enhancing meats such as beef, venison and duck with cherries, because their acidic and tart flavor complements rich proteins.

So, you may be seeing red during this year's Cherry Blossom Festival, after all — at the dinner table, not on the Mall.

Photo by iStock