Cherries

Is there anything better that the sweet taste of a cherry eaten right off the stem? A true reminder that summer is here.

Varieties

General categories of cherries include sweet and sour. Specific sweet varieties include Bing, Regina, William, and Napoleon. Sour cherries include Morello, Kentish, and Driotte.
White cherries, which are actually yellow in colour with a slightly red tone, are gaining in popularity.

Availability

Available spring through fall in most markets, but at it's peak in early summer.

Purchasing

Choose large, shiny, plump cherries with green stems. Cherries become dull when overripe. Unripe cherries are hard and have poor colour.
Sweet cherries should be quite firm, but not hard and deeply coloured.
Sour cherries should be medium firm and brightly coloured.
Choose cherries that have stems. Without stems they are more susceptible to bacteria and mold.

Storage

Store unwashed cherries in the refrigerator, wrapped in plastic for up to 3 days.

Preparation/Cooking

Rinse cherries in cool water and drain in a single layer on paper towel just before using. Remove stem just before eating.
Sour cherries are best when cooked. Use for baking or sauces.
Use cherry-stoning tool to remove pits for jam making or pies.

Tips

Add to fruit salads or green salads.
Serve cherries ice-cold right out of the fridge.
Cherries taste great with all poultry.

Printer-Friendly Version

Send to a Friend

Cherries

cherry recipes
	No-Cook Sweet Cherry Light Jam
	Cherry Jelly
	"Sangria" Fruit Cups
	Cherry-Nut Fudge
	PHILADELPHIA New York Cheesecake Squares
	Black Forest Delight