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Have a very cherry summer

Our British-grown cherries are the sweetest, juiciest around. Discover how to make the most of this ruby-hued fruit


Three cheers for cherries

Sweet and delicious, with a flavour burst like no other, cherries are a true taste of summer.

All our cherries are British-grown by M&S Select Farmers we know and trust, who leave the crop on the tree for as long as possible so they're at their absolute best. As well as our tasty British cherries, don’t miss our extra-large king cherries, available in store.

Enjoy cherries at room temperature to maximise their full fruity flavour. To remove the stones, simply take off the stem and carefully but firmly push a chopstick through the stem hole until the stone has been pushed through the bottom.

Whether you’re eating them in a big bowl in the sunshine, simmering into a jam, or using to top summery desserts such as Eton mess, our best British cherries are a summer treat you won’t be able to resist.

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Stone fruit pavlova

Taking just minutes to prepare, this cheat’s pavlova looks stunning, so it’s the ideal centrepiece for summer parties and celebrations. To assemble: on a large, round plate, pile up M&S meringue nests, then top with whipped cream, pitted and sliced stone fruits such as nectarines, apricots and cherries, and more crumbled meringue. It’s perfect with a glass or two of prosecco.

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Cherry pisco sours

What’s not to love about this refreshing sweet and sour cocktail?


Serves 4

200ml pisco
200g fresh cherries, pitted
100g caster sugar
4-5 limes, juiced, to give 100ml lime juice; plus zest to garnish
3 large eggs, separated, to give 100ml egg white
Few drops of Angostura Bitters


Place the pisco and cherries in a large jug, cover with clingfilm, and leave to infuse for at least four hours (but ideally overnight). When you’re ready to make the cocktails, strain the liquid, reserving some of the macerated cherries for garnish.

Meanwhile, make a simple sugar syrup. Put the sugar with 100ml water in a heavy-based saucepan and bring to a boil over a high heat. Simmer until the sugar has dissolved. Remove from the heat and leave to cool completely (the syrup will keep in a sealed container in the fridge for up to two weeks).

Make each cocktail separately: combine 50ml cherry pisco, 25ml syrup, 25ml lime juice and 25ml egg white in a cocktail shaker. Top up with ice cubes until the shaker is two-thirds full. Seal and shake vigorously for 30 seconds, or until the side of the shaker is ice-cold and frosted.

Strain into a cocktail glass and shake over a couple of drops of Angostura Bitters. Garnish with macerated cherries and lime zest. Repeat for the other three cocktails.

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