Who doesn’t like sweet and salty? The inspiration was umeboshi, Japanese salted, dried plums. But for the US market, dried plums are too much like prunes. So, brined and dried cherries it is. For the last couple of years, I’ve sourced organic cherries from Washington, Oregon and Canada and brined them according to a secret formula. They’ve turned out well, and new recipes for everything from salads to sushi are cropping up. Visit the Facebook page for Brindle’s Salt Marsh Cherries.
The branding was easy: it hasn’t changed since the first sketch of the product line.