LEARN: Cherries are considered a stone fruit or drupe, which means their outer flesh surrounds a hard center seed; they are a relative of apricots, peaches, and plums.
Cherries mature early June through August. They can be whitish-yellow to bright red to nearly black in color, and they range in size from half an inch to more than an inch across.
They come in two species: sweet cherries, such as Bing, Royal Ann, and Rainier; and sour cherries (also called tart or pie cherries), like Montmorency. You’ll also find dried cherries in most supermarkets, but check the label―many brands contain added sugars.
BUY: Cherries are usually sold with stems attached, as this makes them last longer. Stems should be green and snap back when bent. Choose large, plump cherries with smooth, shiny skins and no discolored, wrinkled, or mushy spots.
STORE: Keep whole cherries, unwashed, in a breathable plastic bag in the refrigerator. Wash before serving, and eat them as soon as possible, as they can soften and deteriorate quickly.
USE: Remove stems and pits before using. (This can be most easily done with a cherry pitter.) Be aware, cherry juice can stain fabrics and countertops, so prep them near your sink. Sweet cherries are delicious on their own as a snack, but both varieties can be used in salads, preserves, pies, and ice creams, and they’ll add a burst of flavor to savory foods like pork, lamb, and chicken.
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