There's lots of varieties at the market, but my two favorites are the Bing and Ranier. Typically, the darker the cherry, the sweeter the taste, but I find the yellow-rose Rainers to be even sweeter than the mahogany-red Bings.
Whatever your preference, look for plump, firm cherries with pliable green stems. Dry stems mean old cherries. And don't pull off those stems until you're ready to start eating, since removing them promotes spoiling. Likewise, only wash what you plan to eat, because rinsing encourages molding.
Because cherries are fully ripened when you purchase them, they'll only keep for a couple of days in the fridge. Good news: they also freeze well if you want to use them a few months down the road.
When preparing recipes with cherries, pitting them with a knife can be rather tedious. Trust me. Save yourself some time and aggravation by picking up a handy-dandy cherry pitter.
How 'bout taking a gastronomical tour through cyberspace? Here's 10 tasty raw, vegan cherry recipes for you to enjoy:
- Simple Cherry Chocolate Shake a la Julie's Raw Ambition
- GreenChef Jana's Pink Cherry Raspberry Shake
- Beat the heat with this lip-smacking Red Alert drink
- Decadent Double Chocolate Cherry Cheesecake
- Raw Cherry Tart compliments of Vegalicious
- Good medicine: Dr. Timothy Brantley's Cherry Pudding Supreme
- Cherry Mango Ice-Cream Cups, oh my!
- Wow your dinner guests with this Swiss Chard Apple & Cherry Salad
- Watch Annmarie Gianni whip up a spectacular Cherry Chutney
- The Raw Epicurean's refreshing Cold Cherry Soup with Fresh Mint