Cherries

If you buy more than you can eat, pit them and freeze them; they'll last all year. Or cook pitted cherries in boiling water or stock, drain, then puree and use in sauces for grilled or roasted poultry or meats.

WHEN TO BUY
Late June through early August.

NUTRITION FACTS
Amount in 1 Serving: 1 cup
Calories: 100
Fiber: 3 grams
Fat: 1.5 gram
Protein: 2 grams
A good source of: vitamin C

HOW TO CHOOSE
Look for cherries that are

  • A rich red
  • Vibrant but not overly glossy (in which case they may be heavily waxed)
  • Free of black bruises and fuzzy white or gray mold

HOW TO STORE
Keep in a plastic vegetable bag in the refrigerator for up to four days. Will keep for up to a year frozen; you must pit and drain them first.

HOW TO PREPARE

  • Rinse well in a colander just before eating, not before storing
  • For baking, cooking or pureeing, use a cherry pitter (it looks like a hole punch, with a hole for fitting over the fruit and forcing out the pit) or plunge into boiling water for 30 seconds. The flesh will soften enough to release the pit without much effort.
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