Cherries
Choose firm, red cherries with stems, which prolong their shelf life. Avoid cherries that are soft or have brown spots.
Rinse cherries carefully in cool water before eating. Eat cherries plain or in salads, or use them cooked in pies, tarts, cakes, jellies, jams, preserves, sauces, pickles and candies. Use cherries as a garnish, in toppings, and in sauces for pork, poultry, fish and beef. Always add them last in the cooking process.
Try to keep your cherries out of the sun. As temperatures rise, cherries become limp, and the stems will turn brown and shrivel. Remember, you can freeze cherries in airtight containers for up to one year.
Cherries do not ripen after harvest. They are very perishable, so refrigerate them immediately after purchase. Cherries can be kept fresh in the refrigerator for up to two days.
Nutritional Facts:
- Fat free
- Saturated fat free
- Sodium free
- Cholesterol free
- A good source of fiber
Use pitted sweet cherries in yogurt, desserts, or even as a sweet topping for grilled meat.
Cooking Tip: To pit several cherries at once, place them in a zip-top bag and roll over them gently with a rolling pin so they split. Remove from the bag, pluck out pits, and enjoy this fruit so rich in antioxidants.
