Chelan Fresh fruit is the perfect ingredient for a wide array of recipes. Whether sweet or savory, apples, cherries and pears all serve delicious culinary purposes. Looking for ideas? We invite you to step into our kitchen and look through our featured recipes below. Want more? Check out our variety of recipe-filled eBooks!


Poached Ice Tea Pears

Posted by Meg Raines and Elizabeth Williams on Aug 8, 2018 12:07:08 PM

Iced Tea Pears

This poached ice tea pears recipe makes a wonderfully cool dessert for those hot summer days. After all, what’s more refreshing than ice tea? 

Our elegant dessert is sure to turn some heads at the dinner table. Poaching pears is easy so don’t worry if you’ve never done it before.

Created by: Beth Williams, Meg Raines
Yield: 2-4 servings


4 1/2 cups water
4 tea bags (English Breakfast or other black tea)
1/4 cup sugar
2 firm pears (i.e. Bartlett pears)
1 tablespoon lemon juice
Garnishes (i.e. mint, lemon slices, berries, etc.)
Cream or vanilla ice cream

Iced Tea Pears


1. Put the water in a medium pot, cover, and bring to the boil.
2. Turn off the heat and add the tea bags and sugar. Stir until the sugar is dissolved.
3. Cover and let steep for 10 minutes.
4. While the tea is steeping, peel the pears, cut them in half, and core them using a melon baller or teaspoon.
5. Remove the tea bags and bring the liquid to a simmer, then reduce the heat a bit. You want the poaching liquid to be just below simmering; there should be some steam but no bubbles.
6. Gently add the pears, making sure that each pear half is fully submerged.
7. Poach until the pears are tender all the way through, about 25-35 minutes. Test for doneness by piercing the thickest part of the pear with a sharp paring knife. Cooking time will ultimately depend on the size of the fruit.
8. Once the pears are cooked, use a slotted spoon to remove them from the poaching liquid and set them aside to cool. Once cool, cover the pears and place them in the fridge to chill completely, at least 1 hour.
9. Bring the poaching liquid to a boil and cook until the liquid has reduced to a syrup. Timing for this can vary greatly, so check on the liquid every 5 minutes or so.
10. When the syrup has started to thicken, stir in the lemon juice and cook for another 5 minutes or so. Syrup is ready when the liquid has thickened and reduced in volume by 2 or 3 times. Note that the liquid will thicken even more once cooled so don’t worry if it looks a little runny at first.
11. Set syrup aside to cool, then place in the fridge to chill. It may take a few hours for the syrup to chill completely.
12. Serve the chilled pears with your choice of garnish, cream or vanilla ice cream, and drizzle with the syrup.

Topics: Dessert, pears

Orondo Ruby Cherry Gin and Tonic

Posted by Meg Raines and Elizabeth Williams on Jul 13, 2018 12:00:00 PM

Orondo Ruby Gin and Tonic

When the sun gets hot, nothing beats a cherry gin and tonic at cocktail o’clock! This gorgeous drink looks fancy but is actually very simple to make. Make use of seasonal produce by garnishing your gin and tonic with fresh cherries, berries and basil.

The syrup can be made with any type of cherry, but Orondo Ruby cherries give this gin and tonic a beautiful pale pink color.

Make the syrup ahead of time to give it time to cool.

Created by: Beth Williams, Meg Raines
Yield: 1 cocktail


Cherry gin and tonic:
2 fl. oz gin
1 fl. oz Orondo Ruby cherry syrup (recipe below)
2 ice cubes
10 fl. oz tonic water
Handful of fresh Orondo Ruby cherries
Handful of fresh mixed berries (ie. blueberries, blackberry, raspberries, etc.)
Couple of fresh basil leaves
1/4 lime, cut into a wedge

Cherry syrup:
1 cup Orondo Ruby cherries, pitted
1 cup sugar
1 cup water

Orondo Ruby Gin Tonic


1. Put all of the cherry syrup ingredients in a medium pan, stir, and bring to a boil.
2. Reduce the heat a bit and let simmer for 3 minutes.
3. Remove the pan from the burner and use a potato masher to squish the cherries and help them release their juice. Stir well.
4. Put the pan back on the stove and simmer for an additional 3 minutes.
5. Being very careful not to burn yourself, strain the cherry syrup through a wire mesh strainer and into a bowl. Press down carefully but firmly on the cherries until all the juice has been released. Discard the skins.
6. Set syrup aside to cool completely. Do not use hot syrup in your gin and tonic
7. Now make the cherry gin and tonic. Start by pouring the gin and cherry syrup into a tall glass.
8. Add ice cubes and pour in the tonic water.
9. Garnish with the fresh cherries, berries and basil leaves.
10. Squeeze the juice from the lime wedge into the drink before dropping the wedge into the glass.
11. Serve immediately.


* When making multiple cherry gin and tonics, set out all of your glasses and carry out each step across all of them (ie. put the gin in all of the glasses, then add the cherry syrup in all of the glasses, etc.). This way all drinks can be served at the same time and you can sip yours with your guests!

Topics: cherries

Cherry Walnut Salsa

Posted by Patty Mastracco on Jul 9, 2018 6:52:24 AM

Cherry Walnut Salsa


Created by: Patty MastraccoCalifornia Walnuts
Prep time: 15 minutes


2 cups pitted, fresh Orondo Ruby® cherries, coarsely chopped
1/3 cup chopped California Walnuts
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon minced jalapeno pepper
Sea salt to taste


1. Stir together all ingredients in a medium bowl. Cover and refrigerate until ready to serve. Great with tortilla chips, or served over grilled chicken or pork. Makes about 2 1/4 cups.

Patty Mastracco

Topics: cherries, appetizer

Creamy Summer Salad with Orondo Ruby Cherries

Posted by Meg Raines and Elizabeth Williams on Jul 5, 2018 2:01:48 PM



Created by: Beth Williams, Meg Raines
Yield: 2 mains/4 starters


For the dressing:
1/2 cup tahini (sesame seed paste)*
Juice of half a lemon
1/2 cup water (plus extra if required)
1/4 teaspoon salt
1 generous pinch of ground black pepper

For the salad:
4 cups spring mix or assorted baby greens, packed
2 cups Orondo Ruby cherries, stemmed, halved and pitted
1 medium cucumber, peeled, halved and thinly sliced
1/2 cup walnuts, toasted and roughly chopped
4 tablespoons basil, chopped



1. Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
2. Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
3. Add the salt and pepper and whisk well.
4. If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
5. Add all of the salad ingredients to a large bowl and toss.
6. Add 3 tablespoons of the tahini dressing and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve.
7. Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main).
8. Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
9. Sprinkle with basil and serve with extra dressing on the side for those who want more.


* Tahini is a sesame seed paste and staple in many cuisines, especially in the Mediterranean and Middle East. It is most notably used as an ingredient in hummus. Tahini can be found in the ethnic food section of many supermarkets. It can also be purchased in ethnic food stores, health food stores and online.
** The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be used in many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.

Topics: cherries

Summer Cherry Fruit Cake

Posted by Meg Raines and Elizabeth Williams on Jun 22, 2018 8:00:00 AM

Traditional fruit cake is turned right on its head with our modern summer cherry fruit cake recipe. We’ve swapped dried fruit for fresh cherries and apples, resulting in a moist cake that’s bursting with flavor. Walnuts are thrown in to give a subtle nutty flavor and add texture. 

This crowd-pleasing cherry cake is great to take on picnics, to the beach or even for breakfast on the go. It’s dense, like a traditional fruit cake but way more fun.

Cherry Walnut Cake


Created by: Beth Williams, Meg Raines
Yield: 1 9 x 11 inch cake


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon salt
2 eggs
1/2 cup brown sugar, packed
1/4 cup pure maple syrup
1/2 cup coconut oil, melted (or other neutral oil such as safflower or grapeseed)
1 teaspoon pure vanilla extract
1 cup peeled and diced apple (about 1 large apple of any variety)
2 cups fresh cherries, pitted and diced
1 cup walnuts, roughly chopped

Powdered sugar (for finishing)

Cherry Walnut Cake


1. Preheat the oven to 350°F (180°C).
2. Grease a 9” x 11” baking pan with non-stick spray, butter or margarine and set aside.
3. In a large bowl, combine the dry ingredients: all-purpose flour, baking soda, cinnamon, cardamom and salt. Set aside.
4. Place the eggs, brown sugar, maple syrup, coconut oil (or neutral oil) and vanilla in a medium bowl and whisk until smooth.
5. Pour the wet ingredients over the dry ingredients and mix just until combined.
6. Fold in the apple, cherries, and walnuts, and mix until evenly incorporated. The batter will be thick.
7. Spread the batter in the prepared pan and smooth out with the back of a spoon to create an even surface.
8. Bake for 35-40 minutes or until the cake is golden brown and bounces back when pressed gently.
9. Leave the cake in the pan and place on a cooling rack.
10. Once completely cool, dust with powdered sugar.
11. Cut the cake into slices or squares directly in the pan before serving.
12. Cake can be covered tightly and kept up to 3 days at room temperature or frozen for up to a month.

Topics: cherries

Cherry Cornmeal Pancakes

Posted by Meg Raines and Elizabeth Williams on Jun 18, 2018 12:00:00 PM

Whip up a batch of these pancakes when you feel like treating your family to some good home cooking. This cherry cornmeal pancake recipe is similar to southern “Johnny cakes” made with cornmeal. Cherries and corn go beautifully together, and the cornmeal adds a nice grainy texture.



Created by: Beth Williams, Meg Raines


3/4 cup cornmeal
1/2 cup oat flour
1 tablespoon corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup milk or non-dairy milk (ie. almond or soy)
1 egg, beaten
1 tablespoon honey
1 tablespoon neutral tasting oil (ie. grapeseed oil) or melted butter
1/2 teaspoon pure vanilla extract
3/4 cup dark cherries, pitted and halved, plus extra for serving
Honey or maple syrup, for serving


1. In a large bowl, combine the cornmeal, oat flour, corn starch, baking powder, baking soda and salt. Mix well.
2. In a separate medium bowl, combine milk, egg and oil or melted butter, and vanilla extract.
3. Mix pour the wet mixture into the dry ingredients and stir to combine until there are no large dry lumps left in the batter.
4. Fold in the cherries.
5. Heat griddle or large skillet to medium-high heat. Once heated, grease surface with non-stick spray, oil or butter.
6. Drop about 1/4 cup of batter on the griddle or skillet and cook until golden brown on the bottom, about 5 minutes, then flip and cook until the other side is set. Repeat until all the batter is used up.
7. Serve warm with chopped cherries and a generous drizzle of honey or syrup.
8. Serve immediately or store in an airtight container for up to a week, or frozen for a month.

Topics: cherries, breakfast

Salsa Mexicana

Posted by CheffyK & CA on Jun 13, 2018 8:00:00 AM

When you live in the heart of cherry country you sometimes forget to enjoy the bountiful harvest nature has to offer.  This is a throwback to when we had the opportunity opportunity to pair our world famous Chelan Fresh cherries with the culinary creativity of CheffyK &CA. Their recipes inspire you to step back in the kitchen and do some quick dicing, chopping and mixing to create amazing appetizers, entrees and desserts from scratch.  

This cherry salsa goes together so easy, your guests will think you slaved away all day.

Cherry Salsa


Created by: CheffyK & CA

2 lb or about 10 Roma tomatoes
1 large onion, diced
1 large bunch cilantro, washed, chiffonade cut
8 fresh limes, juiced or about 1/2 cup lime juice
1/4 cup fresh garlic
3 jalapeños, seeded and minced
1 teaspoon salt, or to taste
1 teaspoon black pepper freshly ground
2 cups diced fresh cherries


1. Combine all ingredients in a large bowl.
2. Stir to combine.
3. Taste before serving and add additional ingredients above as necessary.

Topics: cherries, appetizer

Cherry Barbecue Sauce

Posted by Meg Raines and Elizabeth Williams on May 29, 2018 9:21:45 AM

Fire up the grill, it’s barbecue time! Cherries add sweetness and depth to this cherry barbecue recipe that’s delicious and simple to make. 

Surprise friends and family with this original cherry recipe that can be slathered on grilled meat, chicken or vegetables. Its smoky flavor will take your summertime burgers and sandwiches to the next level. Cherry BBQ Sauce


Authors: Beth Williams and Meg Raines
Yield: About 3 1/2 cups

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 cups fresh cherries, pitted and roughly chopped
2/3 cup dark brown sugar, packed
1/2 cup ketchup
1/2 cup crushed tomatoes
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1 teaspoon mustard powder
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke

Cherry BBQ Sauce

1. In a large saucepan, warm olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Add the garlic and sauté for one minute, or until the garlic is fragrant.
3. Down the heat down to medium-low and add the rest of the ingredients: cherries, brown sugar, ketchup, crushed tomatoes, apple cider vinegar, Worcester sauce, molasses, mustard powder, smoked paprika and liquid smoke.
4. Simmer uncovered for 20 minutes, stirring occasionally, until the cherries are tender.
5. Transfer to a blender and blend until very smooth.

* Make the sauce a couple of days ahead of time – it tastes even better after a couple of days.

Orondo Ruby® Cherry and Plum Crumble

Posted by Meg Raines and Elizabeth Williams on May 23, 2018 2:14:01 PM

The Orondo Ruby® cherry has a distinct flavor and the higher level of acid compliments juicy plums perfectly in this easy summer crisp recipe. Don’t forget the vanilla ice cream!


Orondo Ruby Cherry and Plum Crumble

Authors: Meg Raines
Yield: 6-8 servings

Fruit mixture:
3 cups Orondo Ruby® cherries, pitted and torn into halves
2 cups ripe plums, pitted and sliced (about 3-4 plums)
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon freshly squeezed lemon juice

1 ½ cups oats
½ cup quinoa flakes
¼ cup of sliced almonds, toasted1 cup of Medjool dates, pitted (about 10 large dates)
1 cup of Medjool dates, pitted (about 10 large dates)
¼ cup coconut oil, melted
1 tablespoon pure maple syrup
1 teaspoon of cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cardamom
pinch of salt

1. Preheat the oven to 350 degrees.
2. Put the pitted dates in a small bowl, cover will warm water and let soak for 15 minutes or so, while you assemble the rest of the crumble.
3. In a large mixing bowl combine the cherries and plums with ¼ cup of maple syrup, vanilla and lemon juice and toss gently until the fruit is well coated, pour into a 10 inch cast iron skillet or baking dish, and set aside.
4. In a large mixing bowl, add the oats, quinoa flakes, cinnamon, ginger, cardamom and a pinch of salt, toss to combine and set aside.
5. Drain the dates and finely chop them until they are a chunky paste-like consistency and place in a bowl, add 1 tablespoon of maple syrup and the melted coconut oil, mix until well blended.
6. Pour the date mixture into the oat mixture and mix until all the dry ingredients are well coated and turn into clumps. Your hands work the best here. Once combine, gently mix in the almonds.
7. Distribute the oat mixture evenly over the fruit, place in the center of the oven on the middle rack and bake for 30-45 minutes or until the top is nicely browned and the fruit is bubbling.
8. Remove from oven and cool slightly, serve warm or at room temperate, as is or with ice cream or whipped topping of choice.
9. The crumble will keep in a covered container in the refrigerator for up to 3 days.

No Bake Black Forest Cake

Posted by Meg Raines and Elizabeth Williams on May 10, 2018 12:57:43 PM

Our healthy take on the cherry-studded black forest cake is a multi-layer frozen cake. The recipe uses tofu instead of cream to lower calories, fat and cholesterol. This secret ingredient makes for a dense and creamy cake that tastes just as good as traditional frozen cakes!

No bake cakes are easy to make ahead and deliver a refreshing touch to spring and summer meals.

Black Forest Cake

Created by: Beth Williams and Meg Raines
Yield: 10-12 servings

1/2 cup walnuts
1/2 cup almonds
1/2 cup unsweetened shredded coconut
1/2 cup natural cocoa powder
1/2 cup large Medjool dates (soak for 10 min in hot water if they are hard)
1 tablespoon coconut oil, melted

14 oz regular firm tofu
1 1/2 cups bittersweet chocolate chips*
1/4 cup pure maple syrup
3 tablespoons natural cocoa powder
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
1 pinch of salt

2 cups dark cherries, pitted, fresh or frozen
2 tablespoons sugar
1 tablespoon cherry liqueur or bourbon (alcohol-free substitute: 1 teaspoon vanilla extract)
2 tablespoons sugar
9 oz container of whipped topping (ex. Cool Whip or CocoWhip! by So Delicious**)
2 oz dark chocolate squares, grated (for garnish) 


1. In a small-medium bowl, macerate the cherries for the topping by combining the cherries, liquor (or vanilla extract if making alcohol-free) and sugar, stirring gently to mix thoroughly. Set aside while you assemble the rest of the cake (about 20 minutes).
2. Next, make the crust by adding walnuts, almonds, shredded coconut and cocoa powder in the bowl of a food processor and processing to a course meal. Add dates and coconut oil and process again until all ingredients are well combined and start to ball together.
3. If the crust mix does not hold together easily when pinched, add a little coconut oil or water until the right consistency is achieved. The mixture should not be too crumbly-dry or too wet.
4. Scrape the crust mix into an 8-inch round springform pan and press down firmly until bottom is evenly covered. Crust should go right up to the edges but not up the sides of the pan.
5. Wash and dry the bowl of the food processor. Add the filling ingredients, except the chocolate chips, to a food processor: tofu, maple syrup, cocoa powder, lemon juice, vanilla extract and expresso powder (if using). Process until smooth, occasionally scrapping down the sides of bowl.
6. Melt the chocolate chips in a double boiler (or in 30 second increments in the microwave), stirring in between until completely smooth and melted.
7. Add melted chocolate to the tofu mix and blend until very smooth.
8. Pour filling onto the crust base and spread evenly.
9. In a large bowl, make the cherry topping by combining the cherries and their maceration liquid with the whipped topping. Mix well.
10. Pour the cherry topping on top of the chocolate filling and spread evenly.
11. Cover loosely with plastic wrap and place in the freezer until the top is firm and easy to slice, at least one hour.
12. To serve, run a warm knife*** around the inside of the pan, making it easier to remove the outside of the springform pan.
13. Once the cake is out of the pan, slice, top with grated chocolate and serve.
14. Store, loosely covered, in the freezer.


* If making the recipe vegan, use non-dairy chocolate chips
** Cocowhip is a non-dairy whipped topping and a great vegan substitute for Cool Whip
*** You can run a thin butter knife under hot water for a couple of seconds to warm up the blade.

Topics: cherries, Dessert