In June, all eyes are on treetops, expecting cherries and sour cherries to ripen fully. Skilled pickers are rewarded with juicy fruits; cherries come first. Sweeter and larger, they are most often eaten fresh and less so processed, but they still find the way to strudels, pies and simple biscuit cakes. Sometimes they are made into jams, while old-fashioned compotes are becoming a less common treat. Next come sour cherries – smaller, softer, more acidic and sensitive. While not too exciting fresh, they star in jams, syrups, juices and preserves. Sour cherry strudel, with some breadcrumbs or semolina, is a sumptuous seasonal dessert. Making aromatic sour cherry liqueur is a favorite practice in Croatian households. Sour cherries kept in jars come in handy with lush delights of cream and chocolate, like the beloved Schwartzwald cake. And true gourmands know that adding them to game dishes is truly – a cherry on top. 

(Ficlek, sour cherry strudel – 4.20 eur)