We're in the height of cherry season. Both the fresh sweet and also the tart or pie cherries are being harvested about now, and our markets are going to be featuring both kinds in the coming weeks.
When it comes to nibbling on fresh cherries, the big popular is always the large, round sweet Bing cherry. Its deep dark red, almost burgundy, color stands out on our produce counters, but there are other fresh varieties to choose from, like the yellow and red-tinged Rainier or Queen Anne cherries, both super sweet! There are also sweetheart cherries, huge and super sweet.
And we may even spot some of the tart cherries at the produce counter, but they're not often found fresh. They're the ones that are usually canned and frozen to use for making our own pies, tarts, and sauces.
And if we want an easy way to take out the pits, every kitchen store will have a pitter.
It works like a charm! And whether we pop 'em in our mouths and eat 'em as is, or pit and chop 'em up as a zippy salsa for our fish or chicken dishes, or as the special burst of sweetness for our salads, talk about the taste of summer! Yeah? Yes!
And of course, last but not least, they're great on our desserts, from ice cream to cake, and on and on! So take advantage of the fresh sweet cherries now, but whenever there are cherries around…"OOH IT'S SO GOOD!!®"
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