During the Middle Ages, it was decided that cherries should be eaten at the beginning of the meal. Cherries were thought to be a “cold” fruit that lowered the body temperature and would make people susceptible to fevers.
Varieties / Season
May to August
Sweet: These are larger, firmer and heart shaped. They can be eaten fresh or cooked. They are a dark red to purple shade.
Bing, Lambert, Tartarian and Royal Ann.
Sour: These are smaller, softer and rounder. They are great for pies and jams.
Early Richmond, Montmorency, Morello.
How to Choose
Choose brightly colored cherries that are shiny and plump. The sweet cherries should be firm, and the sour cherries should be semi-firm. Cherries with a stem last longer.
How to Store
Store unwashed in a plastic bag in your refrigerator.
If you don’t have a cherry pitter, use a straw instead to help push the pit out!
To maintain their color when baking (cakes, cookies, muffins etc.) use buttermilk or sour cream for some of the milk in the recipe.
Allspice, cardamom, cinnamon, mace and nutmeg.
Equivalents / Substitutions
1 pound = 3 cups stemmed = 2 1/2 cups pitted
10 oz. frozen = 1 cup
16 oz. can = 1 1/2 cups drained