Yes, cherries and peaches can be combined to prepare a number of dishes. Both these fruits are highly nutritious, and can be used to make a wide range of cakes, cobblers, and other desserts. These recipes are not only delicious but also quite easy to prepare, as you shall find out in the next section.
Dishes that You Can Make Using Cherries and Peaches:
- Fresh berries – served on a sweet biscuit with a dab of whipped cream in these blackberry blueberry shortcakes.
- Peach Streusel Muffins – Topped with a cinnamon crumble and a creamy glaze, these moist and delectable muffins are full with chopped peaches.
- Blueberry Pie Bars – These bars include a shortbread crust, a fruity filling, and a crumble topping, but they don’t need to be eaten with a fork.
- In a baking dish gently sprayed with cooking spray, layer the sliced peaches and pitted cherries.
- Sprinkle the sugar, cornstarch, and ground cinnamon over the fruit in the dish equally. Make certain that all of the fruit is coated (use a rubber spatula to stir it around, if needed).
- Whisk together all-purpose flour, sugar, baking powder, and salt to make the biscuit topping.
- Add small cubes of chilled butter or grate the butter directly into the bowl with a box grater. Cut the butter into the flour with a fork until the mixture is crumbly.
- Combine an egg, milk, and vanilla in a small bowl or glass measuring cup. Pour the wet mixture over the dry ingredients all at once and whisk just until moistened.
- Drop heaping tablespoons of biscuit dough on top of the fruit. Add a sprinkling of sugar on top if desired.
- Bake at 350 degrees for 40 to 45 minutes, or until golden brown and the filling bubbles.
- Allow it cool for a few minutes before serving warm with vanilla ice cream.
Dump Cake with Peaches and Cherries:
- 1 can Cherry Pie Filling (21 oz.)
- 1 drained 15-ounce can of sliced peaches with juice or mild syrup (you can also use frozen thawed peaches)
- Optional: 3/4 cup chopped nuts
- 1 box yellow cake mix (about 15 ounces)
- 12 tbsp. butter (unsalted)
- Preheat the oven to 350 degrees Fahrenheit.
- Using cooking spray, coat a 2.8L casserole dish or a 913” pan.
- Fill the bottom of the dish with cherry pie filling.
- Pour the peaches over the cherries after draining them.
- Toss the nuts on top of the fruit.
- Sprinkle the powdered sugar evenly over the top of the cake mix.
- Butter should be cut into small pieces and sprinkled evenly over the cake mix. Make sure it’s evenly distributed so that it all melts into the cake batter.
- Alternately, freeze the butter for 30 minutes before grating and evenly spreading it over the cake mix.
- Bake for 35-45 minutes, or until the fruit begins to bubble up around the edges and turns brown. It took me 40 minutes to bake mine in a casserole dish that was deeper than a 913” pan. Because different pans take varied amounts of time to bake, start monitoring after 30 minutes.
- Serve with a dollop of ice cream or whipped cream on top. Refrigerate covered until ready to use.
Peaches vs. Cherries: Facts on Nutrition
When it comes to nutrition, here’s a brief comparison of nutritional values of cherries and peaches (100g each):
- Cherry is a good source of potassium and dietary fiber.
- The niacin content of peaches is higher.
Below is a detailed nutritional comparison of cherries and peaches.
Peach contains 33% fewer calories than cherry, with 42 calories per 100 grams versus 63 calories for cherry.
In terms of macronutrient ratios, cherries are higher in carbohydrates and equivalent to peaches in terms of protein and fat.
Cherries have a macronutrient ratio of 6:91:3 for protein, carbohydrates, and fat from calories, while peaches have a ratio of 8:87:5 for protein, carbohydrates, and fat from calories.
Cherry is a good source of dietary fiber, with 40 percent more than peach – cherry has 2.1 grams of dietary fiber per 100 grams, whilst peach has 1.5 grams.
Peach contains less sugar than cherry; cherry has 12.8g of sugar per 100 grams, whereas peach has none.
Cherry and peach have similar quantities of protein, with 1.1g per 100 grams of cherry and 0.91g per 100 grams of peach.
Both cherries and peaches are low in saturated fat, with the cherry containing only 0.04g per 100 grams and the peach containing none at all.
Cherry provides 71 percent higher Vitamin C than peach, with 7 milligrams per 100 grams versus 4.1 milligrams for peach.
Peaches have 700% more Vitamin A than cherries, with 24ug per 100 grams compared to 3ug per 100 grams for cherries.
Cherries and peaches have equal levels of Vitamin E: 0.07mg per 100 grams for cherries, and no significant amounts for peaches.
Cherries and peaches have similar quantities of Vitamin K: 2.1ug per 100 grams for cherries and 3ug per 100 grams for peaches.
The niacin content of peaches is higher. Thiamin, riboflavin, pantothenic acid, Vitamin B6, and folate are abundant in both cherries and peaches.
- Thiamin: 0.027 milligrams for cherries; 0.024 milligrams for peaches.
- Riboflavin: 0.033 milligrams for cherries; 0.031 milligrams for peaches.
- Niacin: 0.154 milligrams for cherries; 806.06 milligrams for peaches.
- Pantothenic Acid: 0.199 milligrams for cherries; 0.153 milligrams for peaches.
- B6:.0.049 milligrams for cherries; 0.025 milligrams for peaches.
- Folate: 4 oz for cherries; 6 oz for peaches.
Cherry provides 225 percent more calcium than peach, with 13 milligrams per 100 grams versus 4 milligrams for peach.
Cherries and peaches both have a comparable amount of iron in them: 0.36mg per 100 grams for cherries and 0.34mg for peaches.
Cherry is a good source of potassium, with 82 percent more potassium per 100 grams than peach. Cherry has 222 mg of potassium per 100 grams, whereas peach has 122 mg.
We hope that this blog will help you learn about how the nutrition values of cherries and peaches stack against each other, and how you can combine these two fruits to prepare delicious yet immensely healthy dishes.