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.
- 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
- 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.