1 pound cherries, pitted*
1 pound strawberries, cored
1 1/4 teaspoon whole coriander seeds, or more to taste
2-3 tablespoons natural cane sugar (or brown sugar)
bit of lemon zest, bit of fresh lemon juice

Tear most of the cherries in half, and leave the remaining cherries whole. Place in a large bowl with strawberries.

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely ground. Work the sugar into the coriander one tablespoon at a time. Sprinkle the mixture over the fruit along with the lemon zest, and toss gently with your hands. Season with a bit of lemon juice, set aside for at least ten minutes, and enjoy.

Serves 6.