Cherries have grown wild in Asia for thousands of years and were introduced and cultivated in colonial America around 1630. Although hundreds of varieties exist, only a few of the sweet and sour varieties are available in the fresh market. Fresh cherry season is short, so you have to enjoy them while you can. There is nothing like fresh ripe cherries on top of your favorite dessert as a topping or in salads.
Peak Time: June and July
Average Price: $4.45 per pound
How to Select: Cherries should be bought ripe. Handpicked large, plump, firm, highly colored, glossy fruit with stems attached. Avoid cherries that are mushy or have dull or shriveled skin. Refrigerate in a loosely wrapped plastic wrap for a few days, washing them as you eat. Out of season you can buy fresh cherries in a jar from nuts.com.
Tips for Preparation: Sweet cherries (Bing or Lambert) are most often eaten raw, but combine well with other fruits for fresh salads (add last to avoid red staining) or compotes. They may be used for cooking, but sour cherries (Early Richmond, Morellos or Montmorency), which are smaller and pale red are usually used in pies and preserves. Cherries may be pitted whole with a special cherry pitter or chop stick. To pit halves, you can use a hairpin, paper clip or knife. Handle fruit carefully to avoid bruising. One pound of fresh cherries will yield 2 cups pitted.
Nutritional Highlights: Sour cherries are excellent sources of vitamin A. Sweet and sour cherries have a good amount of potassium and phytochemicals. Each variety contains about 70 kcal in a cup of fruit.
For a recipe for a rustic cherry tart, click here.
