Fresh, local cherries - whether swooningly sweet or bracingly tart - are some of seasonal eating's most tempting treats. Try these easy recipes for making the most of the all-too-short cherry season, which runs for a few weeks starting in May in warmer areas and July in cooler climates.
Fresh, local cherries are the shining jewels of late spring and summer fruit. Learn what to look for at the market, different varieties, and find ways to use your haul below.
See the easiest way to pit cherries without a cherry pitter (and end up with whole fruit!).
Not all cherries are equal. While some are great for baking, others turn into mealy mush if put in a pie. If buying at a farmers market and in doubt, ask the grower how best to use the cherries you find.
All sweet cherries are best eaten out of hand, popped into you mouth as a snack or simple dessert. See when to expect which sweet cherries below.
If you put up brandied cherries, use them in this cocktail!
Black cherries are scarcely better than when eaten fresh -- and this tart handles them minimally. Pitted cherries are arranged in a baked tart shell and drizzled with a vanilla cherry-juice glaze
Quick but old-fashioned, sour cherries shine under the influence of bourbon in this biscuit-crowned cobbler.
Preserve the taste of sweet and tangy summer cherries with this easy recipe for brandied cherries.
Bright blushing Rainier cherries look fabulous on a bed of salad greens, and their juicy sweetness pairs perfectly with creamy buttermilk dressing.
