Here's another trip down memory lane following yesterday's meme. Cherries have always been one of my favourite fruits, especially when consumed straight from the tree. At my grandparents' the cherry trees where laden with fruit and sported such thick foliage that it was almost impossible to spot us tiny people spreading out on the branches and stuffing ourselves with the juiciest, plumpest cherries I've ever seen.
Walking through the orchard was a great experience, too, as every cherry tree was a different variety - light red, dark red, yellow, white, speckled, sour... you name it, they had it. My favourites have always been the white ones, for some reason I was always suprised because for me, flavour went hand in hand with redness. The redder a fruit, the tastier. And that's true for most native Austrian fruit - apples, pears, plums, berries... But there they were, pale in complexion, you'd expect them to be watery, but they could easily compete with the darker varieties, but weren't as sweet and somewhat more complex in flavour.
So there we would sit, munching away on our cherries, disposing of the pits in varying formats: who could spit the furthest, how could hit a certain target, etc and of course, every once in a while we'd be very quiet and jointly aim at an unsuspecting passer-by...
If not straight off the tree, my favourite way of consuming cherries was my Mum's cake - unlike the traditional, biscuit-based version which I used to find too plain, too boring, too eggy, this is just the perfect fruit cake. Wonderfully moist, full of intense chocolate and a subtle hint of almonds, the dough is a perfect complement to the fruit. And one tray would never be enough!