Thanks for your support this 2015 season!

With this year's extreme heat, it has been one of the most challenging harvest seasons to date for the Orondo Ruby cherry. Despite this, we want to thank our loyal customers for their continued support and feedback. We value our connection with you and are committed to producing our family's special cherry with the utmost quality and care.

With each passing year, our young Orondo Ruby trees continue to mature and grow more beautiful cherries. As our production increases each season, we look forward to continuing to ship the Orondo Ruby to your area and to many more locations around the world.

As our 2015 cherry season comes to an end, we'd like to also thank Chelan Fruit and Chelan Fresh for packing and selling the Orondo Ruby and our retail partners for making the Orondo Ruby available in their stores.

Thank you and we'll see you again next year! 


Wildfire in Wenatchee


As many of you are aware, a devastating wildfire recently rolled through Wenatchee. The fire in it's fury, destroyed 30 homes and several businesses in the process. The fire's path bordered one of our smaller Orondo Ruby orchards, but only did minor damage.

Our thoughts are with the families who lost their homes and we're thankful that nobody got hurt. We are also very appreciative of all the emergency personnel who worked in response to protect the great community of Wenatchee. 


Chow Down on a Cherry Pizza at Fire

8 Reasons to Visit Wenatchee, WA by BC Living, July 2015

"If you've never had a pizza topped with cherries (and we bet you haven't!), you've been missing out."

Check out BC Living's article about 8 reasons to visit Wenatchee, WA. Pizza topped with cherries is just the beginning...

Read the full article



Recipe: Orondo Ruby Sabayon

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café. Opening in mid-July in Wenatchee. 

Orondo Ruby Sabayon 
4-6 servings

Adapted from Professional Baking, 6th Edition, Wayne Gisslen

Sabayon is an egg foam sauce. This preparation is made without wine or liquor, and is lightened with whipped cream.


  •  4 egg yolks, room temperature (65-70ºF)
  • 3.5 oz simple syrup
  • 2 oz heavy whipping cream, chilled


  • Stand mixer with whip attachment (preferred) and steel or heat resistant bowl, or hand mixer with stainless steel bowl
  • Small sauce pan
  • Digital instant read thermometer
  • Wide, shallow mixing bowl
  • Rubber spatula

 Preparation - Whipped Cream

  1.  Chill a bowl and whip or mixer beaters in the refrigerator or freezer until cold. Keep the whipping cream in the refrigerator until it is needed.
  2. Pour the heavy whipping cream into the chilled bowl. Whip the cream to medium-stiff peaks. If you will be using the same bowl and whip for the next steps, gently transfer the whipped cream to another bowl, cover, and chill until needed. Wash, rinse, and dry mixing bowl and whip. 

Preparation - Egg Foam (Pâte à Bombe-style preparation)  

  1. Pour the simple syrup in the center of the sauce pan, and place over medium-high heat. Do not stir or shake the syrup. Heat the syrup to 248ºF. While the syrup is warming, begin whipping the egg yolks.
  2. Place the egg yolks in the mixing bowl. Aerate the yolks on low speed for 30 seconds to one minute, then increase to medium speed. Whip the eggs until they are a light lemon yellow color while syrup is coming to temperature.
  3. Slowly pour the heated simple syrup down the inside edge of the mixing bowl into the lightened egg yolks while whipping at medium speed. Pour very carefully to avoid catching the syrup in the whip or mixer beaters. Once the syrup has been added, increase the speed to medium high. Continue whipping until the mixture is light in color, has increased in volume, and is at or slightly above room temperature.
  4. Gently transfer the egg foam to the wide, shallow mixing bowl. Take the whipped cream from the refrigerator. Fold the whipped cream into the egg foam, one-third at a time, folding more whipped cream in before the mixture is uniform in color.
  5. Refrigerate completed sabayon, covered, until ready for assembly.

Note: The egg foam may be prepared using a process similar to that for Swiss meringue, where the egg yolks and syrup are combined together in a bowl over a hot-water bath (double boiler) over medium-low heat until mixture is pale and light in color. Mix until the mixture reaches 140ºF, and hold there for three minutes. Remove the mixture from heat and whip until cool and volume has increased. Take care to whip the mixture continuously while over the hot-water bath to avoid over-coagulation of the egg yolks.

Orondo Ruby Coulis (koo-LEE)
Adapted from Professional Baking, 6th Edition, Wayne Gisslen

A coulis is a sweetened purée of fresh or cooked fruit.


  • 7 oz Orondo Ruby cherries, rinsed, de-stemmed, and pitted
  • 2.5 oz simple syrup
  • 3 tsp lemon juice 


  • Blender
  • Small sauce pan
  • Fine sieve/strainer or chinois
  • Small bowl or container
  • Rubber spatula


  1. Heat the simple syrup in a sauce pan over medium-high heat to 220ºF. While the syrup is heating, prepare the cherries.
  2. Purée the cherries in the blender until very smooth. Pour the purée into a sauce pan and warm over low heat.
  3. Mix the heated syrup into the warming purée. Bring to a boil. Remove from heat. Strain the mixture through the sieve/strainer or chinois into a new bowl or container.
  4. Stir in lemon juice. Cool and refrigerate until needed. 

Orondo Ruby Flambé
Adapted from Food Network


  • 6 oz Orondo Ruby cherries, rinsed, de-stemmed, and pitted
  • 1/2 cup sugar
  • 2 wide strips of lemon zest (use a vegetable peeler)
  • juice of half of a lemon
  • 1/3 cup Grand Marnier or other orange liquor 


  • Skillet
  • Heat resistant spatula or wooden spoon


  1. Place the cherries, lemon zest, lemon juice and sugar in a skillet. Stir to combine, and place over medium heat. Cook for until sugar dissolves, and mixture becomes juicy, about 8-10 minutes.
  2. Flambé
    NOTE: before attempting the flambé, clear other items such as towels, potholders, from the sides and above the work area.
    A: GAS HEAT - Remove the skillet from heat. Add the liquor. Carefully ignite the liquor by holding a match with tongs, or using a long, fireplace or campfire style match. Gently swirl the pan until the flames die out.
    B: ELECTRIC HEAT - Add the liquor to the skillet with the cherries. Carefully ignite the liquor by holding a match with tongs, or using a long, fireplace or campfire style match. Gently swirl the pan until the flames die out.
  3. Set the cherries flambé aside for assembly.




  • Orondo Ruby coulis
  • Orondo Ruby cherries, flambé
  • grated or thin ribbon orange zest, to taste
  • fresh Orondo Ruby cherries, rinsed, stem on


4 - 6 small dessert bowls or footed dishes


  1. Place a tablespoon of coulis in the bottom of each of the dishes.
  2. Fill the dishes 2/3 full of sabayon.
  3. Place several flambéed cherries in each dish. Drizzle some of the syrup over the sabayon. 
  4. Sprinkle/arrange orange zest on top of sabayon. 
  5. Place a fresh cherry in each dish.





Recipe: Orondo Ruby Salad 

Recipe by Chef Heather Ostenson and the Balsamroot Bakery & Café. Opening in mid-July in Wenatchee. 

This light summer salad blends the sweetness of the cherries with the tartness of lemon, the pungency of black pepper with the luxurious creaminess of goat cheese, and the light crunch and flavor of almonds.



  •  Mixing bowl
  • Salad bowl and salad tongs 

Preparation - goat cheese balls 

Mix the goat cheese and black pepper well in a mixing bowl. Pull a small amount of the goat cheese from the mixture, and roll it gently, with light pressure, in the palm of your hand to form a small ball, about 3/8 inch to 1/2 inch in diameter. Refrigerate covered until ready for assembly.

Preparation - cherries 

Pit the cherries once the other ingredients are prepared and ready for assembly. Cut the cherries into halves, thirds or quarters, depending on their size and your preference. 


Add the greens, cherries, and lemon vinaigrette to the salad bowl. Toss gently to coat. If serving from salad bowl, add goat cheese balls, sliced almonds, and lemon zest. If plating, plate greens mixture, then add goat cheese balls, sliced almonds, and lemon zest to plates individually.