Summer is the season with a fresh cherry on top.
Cherries are associated with cheerfulness,classic pie, and the crowning touch atop ice cream sundaes.
They are often the first summer fruit to show up in our grocery stores and markets.
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They are the smallest of thestone fruit, so named for the hard pit inside.
Some people call that the cherry seed, but the seed is actually inside that pit.
Fresh cherries are delicious, easy to scarf down by the handful, andequally delicious in recipes.
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Bing Cherries
These are the most popular throw in grown in the U.S.
They are large and a bit heart-shaped with a firm, crisp texture.
They’re pleasantly sweet with a hint of acidity.
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The darker their red color, the riper and more flavorful.
Bings are perfect for snacking or other uncooked uses, and are usually available from May to August.
The creamier the yellow color, the riper and tastier.
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Their season runs from May to August.
Some people associate these Queen Anne cherries with the chocolate-covered version that makes a popular holiday candy gift.
They are also often used to make maraschino cherries.
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Most of them are dyed vivid red, although there are also other colors.
They are often small, with the pit seeming to take up half of the interior.
These cherries turn darker and get sweeter as they ripen.
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They taste great raw, but some people love them inpiesand cakes.
They’re also squeezed for their juice and used in pie filling, jams, and preserves.
Their season is short, usually confined to the month of July, and are uncommon in grocery stores.
Tips for Cherry Picking, Pitting, Storing, and More
Buying.
Look for fruit that is plump, naturally shiny, and free of cracks and blemishes.
If the stems are still attached, they should be supple instead of stick-like.
Pitting.This can be a bit of a chore when preparing enough for a big recipe.
Cherry pitters work well.
Starting on the stem end, push the straw through the cherry topush out the pit.
