Argentinian Cherries

Cherries are a consumer holiday favorite. This season, we are offering high-quality, air freight cherries grown in Argentina.
Sizes XL, Jumbo, and X-Jumbo. *Organic available by special order.

Contact our sales team to order: 562-308-1091.

Cherry & Pomegranate Tabouli with Lamb-8.jpg


Cherries are versatile - don’t be afraid to use them to add a pop of juicy flavor to meat-based, savory recipes. This hearty yet fresh Mediterranean-inspired dish packs an antioxidant punch.

Serves 4-6


  • 1/2 cup raw farro or pearl barley

  • 1 1/2 cups chopped flat leaf parsley

  • 1/2 cup chopped mint

  • 1 pomegranate, deseeded (about 1 cup)

  • 1/3 cup toasted pepitas (pumpkin seeds)

  • 1/2 cup finely sliced scallion

  • 1 1/4 cups fresh Nature’s Partner cherries, halved and pitted

  • 1 Persian cucumber, chopped

  • Juice from 2 large lemons

  • 3 tablespoons olive oil, plus extra to cook meat

  • 1 teaspoon pomegranate molasses

  • Salt, to taste

  • Black pepper, to taste

  • 1 3/4 - 2 lbs. sliced flat iron steak or butterflied leg of lamb (allow 1/3 - 1/2 lb. per person)

Cook the farro or pearl barley according to package directions.

In a large bowl, combine parsley and mint with pomegranate seeds, pepitas, scallions, cherries, and cucumber. Mix thoroughly with cooked farro or pearl barley. Pour lemon juice, olive oil, and pomegranate molasses in a small jar and shake to mix. Pour dressing over the salad and toss to combine. Season with salt and pepper to taste.

Season the meat with salt and pepper and rub with olive oil. Pan fry over medium-high heat on an oiled cast iron skillet until desired doneness. Alternately, cook meat on a barbecue.

Serve the cherry tabouli topped with seared steak.

Our grower, Vannak Thol.


This stunning dessert looks beautiful and tastes delicious. Perfect for a social gathering when you need to impress a crowd.

Serves 8-10


  • Pre-baked 9” short-crust pie pastry (recipe follows)

  • 3/4 cup heavy cream

  • 2 eggs + 1 egg yolk 4.4 oz. good quality dark chocolate,

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon salt

  • 1/4 cup superfine sugar

  • 2 tablespoons flour, sifted

  • 2 tablespoons good quality dark cocoa powder

  • 3 tablespoons almond meal

  • 2 cups Nature’s Partner cherries, halved and pitted

For the pastry tart:

  • 1 1/4 cups flour

  • 1/4 teaspoon salt

  • 2 teaspoons granulated sugar

  • 1 stick (4 oz.) unsalted butter, chilled and cut into 1-inch cubes, plus more for greasing

  • ¼ cup ice water

Preheat oven to 350°F.

Gently melt the dark chocolate in a double boiler and set aside. Whisk together the cream, eggs and egg yolk, vanilla, salt, and sugar. Gently mix in the melted dark chocolate. Whisk in the sifted flour and cocoa powder until thoroughly combined.

Sprinkle the almond meal in an even layer over the bottom of a pre-baked pastry tart. Pour the filling over the top. Place the cherries, cut side up, evenly over the chocolate filling. Bake for 25 minutes or until the filling is just set. Let cool before serving.

To make the pastry tart:
Blitz together the flour, salt, and sugar in a food processor. Add the cubed butter and pulse until the butter pieces are broken up and just smaller than pea size. Add the ice water and pulse just until the dough comes together. Form into a disk, wrap in cling wrap, and chill for at least an hour.

Roll dough into a 12” round shape on a lightly floured surface. Transfer into a 9” tart tin greased with butter, pressing into the sides of the tin. Patch any thin edges with leftover pastry. Trim the pastry to form a neat edge. Rest in the fridge for at least 30 more minutes. Blind bake the pastry in a preheated 350°F oven with pie weights for 10 minutes. Remove the pie weights and bake for a further 5 minutes. Continue with the chocolate cherry filling.