Dried golden cherries

Their tastes like freshly detached fruit. So sweet and refreshing, reminiscent of the warm and sunny summer! Moreover, they are so helpful! Vitamin A - renowned antioxidant, they neutralize the negative effects of free radicals on the body. Eating dried golden cherries, we can be always healthy and in perfect shape. Without preservatives or added sugar, they are suitable food for all ages at any time of day!


  • Pumpkin Muffins (Green Muffins)

    150 grams of Medjool dates
    215 grams of eggs*
    180 grams of pumpkin flour
    200 grams of yogurt
    4 grams of cinnamon
    10 grams of baking powder
    35 grams of dried cherries**
    20 grams of walnuts

    *4 pieces, **36 pieces

    Clean the Medjool dates of the stones. Put them in the nozzle bowl, along with the yoghurt, cinnamon and baking powder. Grind them on a few turns of the bike. Then add the eggs and chop again. Transfer the mixture into a bowl and add the pumpkin flour. Stir until a homogeneous mixture is obtained. Put one paper capsule in each hole in the muffin tray. It is good to be used it for twelve holes. Put one tablespoon in each capsule. Put three dried cherries and a walnut kernel. Place one more tablespoon of the mixture on top. Bake at an average level in the oven for about 20 minutes, 180 degrees. Check with a toothpick if they are ready. When ready, turn off the oven, remove the muffins from the tray and place them on a metal grill to cool down.
    Enjoy your meal!

  • Cherry sweets

    100 grams of white chocolate
    40 grams of dried black or golden cherries
    30 grams of cuddle
    sprinkling cinnamon
    pumpkin seeds for decoration

    Melt the chocolate in a water bath. Bake chocolate candy chops. Pouring must be done on the inside of the mold. Arrange the dishes in a plate and put it in the freezer while preparing the filling. Put the dried cherries and honey in a blender with about 20 milliliters of water and arm. Remove the sweets from the freezer and fill them with cherry cream. Put one teaspoon of chocolate on the cream to close the candy. Then sprinkle with cinnamon and decorate with pumpkin seeds. Store in a refrigerator for one hour. Remove the candy from the refrigerator and remove the paper packaging.
    Enjoy your meal!

  • Summer Cake

    230 grams of dried cherries
    140 grams of prunes
    70 grams of coconut sawdust
    200 grams of cream cheese
    2 eggs
    800 grams of apricot puree*
    15 grams of gelatin
    quinine granules for sprinkling
    *Apricot puree is prepared from about 1 kilogram of apricots.
    They are cleaned, put in a blender and blended.

    Put the dried cherries, prunes , coconut and about 50 milliliters of water into a blender. Blend until the fruits are good. Transfer the ground fruit to the bowl. Add broken eggs and cream cheese. Stir well and transfer the mixture to a 24 cm diameter tray. The tray should be with a falling ring. Cover the baking tin in advance with baking paper. Bake at an average level in the oven for about 10 minutes, 200 degrees. Remove the roast bake from the oven and let it cool down. Put gelatine in a glass with a little warm water. The water must be so as to cover it. During this time prepare the apricot cream. It is prepared as the apricot puree is heated in a small casserole. After warm, but not hot, add gelatin. Stir well and transfer the apricot cream over the swamps. Leave the cake at room temperature to cool down well and then transfer it to the refrigerator for one night or 5 to 6 hours. Then carefully transfer it to a tray or a flat plate. Remove the baking paper by pulling it out. Sprinkle with a milled quinine. Hinap is a new discovery for us, and the pieces resemble caramelized nuts.
    Enjoy your meal!