Cherries

How to Choose Cherries
Look for cherries that are large, plump, and firm, with unblemished, glossy, dry skin in a uniform color, preferably with fresh, greenish stems still attached (which helps prevent spoiling). Bing cherries are the most common sweet variety; the deeper their maroon color, the richer the flavor. Also look for heart-shaped, extra-sweet Rainiers; their skin and flesh are yellow with a kiss of pinkish red. Sweet cherries are best eaten out of hand or gently cooked. For pies or jams, use sour cherries (which are also richer in antioxidants); they’re smaller and rounder, with bright red skin. You can find them at farmers’ markets and gourmet grocery stores.

How to Store Cherries
Cherries are perishable and should be eaten or cooked within a day or two of purchase. Keep them in the refrigerator, unwashed, in a bowl or an open plastic bag. Rinse under cold water just before using. To freeze cherries for up to a year, rinse and drain them thoroughly, spread them in a single layer on a cookie sheet, and freeze overnight, then transfer them to an airtight container.

How to Prepare Cherries
To pit cherries, you can use a dedicated cherry pitter or use a paring knife to slice all the way around the pit, twist off one half of the fruit, then pick out the pit with the knife tip. If looks don't matter, you can smash the cherry with the flat of a chef's knife (as you would garlic), then remove the pit.