Did you know?
Cherries, named after Cerasus, a city in Turkey, are divided into two general groups: sweet and sour. The U.S. is the world’s largest producer of sweet cherries and Washington state produces about 40 percent of the nation’s crop. Varieties of this dark red, heart-shaped fruit include Bing, Lambert and Tartarian cherries. Other sweet cherry varieties, such as Royal Ann and Rainier, are yellow with red tinges.
You also know sweet cherries by a different name: maraschinos. To make maraschinos, the cherries are bleached, dyed red and steeped in a sweet syrup. They are named for the Italian liqueur with which they were originally soaked. Buying tips
Sweet cherries are available May through August. June is peak season. Select plump, glossy, hard fruit. The ripest cherries have the deepest color. Fruit with stems left intact last longer.
Storing hints
Refrigerate unwashed cherries in a plastic bag up to 5 days. Freeze cherries on cookie sheets until solid; transfer to a freezer bag to use later in pies and other baked goods. Frozen cherries are at their best only up to 4 months.
Preparation tips
Do not wash until ready to use. Pit cherries with a cherry pitter, the tip of a vegetable peeler or a straw (gently push the straw through the cherry to loosen the pit). Take care when pitting this fruit and wash up quickly. The dark, sweet syrup leaves a stubborn stain on clothes, fingers and cutting boards.
Cooking ideas
Rich in antioxidants, sweet cherries make a nutritious snack eaten out of hand or in salads. They can be cooked in sauces, tarts, pies and preserves. They also are a favored ingredient in clafouti, a simple French cake.
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dpierce@tribune.com
