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.
*To pit cherries use a cherry pitting tool, or a clean pair of needle-nosed pliers.