How to Pit a Cherry
If you’re making a sauce, cherries jubilee, or cherry pie, you’ll need to pit these juicy seasonal treats. Here are a few easy methods.
What You Need
- cherries, bib apron or kitchen towel, chef’s knife, cutting board, bowl, paring knife, chopstick or straw, cherry pitter
Follow These Steps
- Peak season cherries are full of juice and they can stain, so cover up with a bib apron or a kitchen towel tucked in like a bib.
- Method 1 (the “olive” method): Place the cherry on a cutting board. Use the side of a chef’s knife to press on the cherry until it gives way.
- Pry the fruit apart to reveal the pit and discard it.
Tip: This method is quick, but it mashes the cherries and you lose some of the juice on your board.
- Method 2: Take a paring knife and rock it around the entire cherry, as you would an avocado or peach.
- Twist the fruit into 2 halves to reveal the pit; pop it out and discard it.
Tip: This method results in cherry halves with clean edges, which looks pretty on top of a tart.
- Method 3: Using a chopstick, insert the small end into the stem end of the cherry. Give it a wiggle until you make contact with the pit.
Tip: You can also use a straw for this method.
- Switch to the larger end of the chopstick and insert it into the cherry, wiggling until the pit pops out the opposite end.
Tip: Work over a bowl to catch all the cherry juices.
- Method 4: Using a cherry pitter, place a cherry in the center of the pitter. Squeeze down to pop out the pit.
Tip: No matter which method you use, make sure to give the cherries a once-over before using in case you missed any pits.