What You Need
- bib apron or kitchen towel
- chef’s knife
- cutting board
- 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.