Don't miss out on these summertime beauties. Salad, sangria, or sorbet—you're going to love these gorgeous fresh cherry recipes. Anyone who's stood over a sink pitting a bowlful with stained hands can attest to the cherry's dangerous squirtability. Sweet, deep-crimson Bing and peachy-colored Rainier are most abundant—and what we use in our recipes—though you might find yellow or inky purple varieties, too. If you live in an area where sour cherries reign, by all means use those; just be sure to balance the tang with a bit more sweetness.
Fresh tart cherries can be hard to find, which is why we add some dried ones to boost the flavor of this crisp. If you have access to fresh tart cherries, use 3 pounds and omit the dried fruit. Serve with vanilla low-fat ice cream, if desired; a small (1/4-cup) scoop will add 55 calories and 0.5 grams of saturated fat to each serving.