Cherries

There are two types of cherries: sweet, and sour or tart. The former is best for eating out of hand, the latter for pie making and cooking. Sour cherries are often sold at farmers’ markets and farmstands; they are typically smaller, brighter red, and rounder in shape than the sweet varieties and for many people are too tart to eat raw. They’re great for pies and cobblers though, and frozen work just fine.

Preparing: Rinse and dry for eating out of hand. Remove the stem and pit for cooking. A cherry pitter (which also works for olives) is handy if you’re going to pit a large number.

Other fruits you can use: fresh currants, dried cherries; for cooking: cranberries, blueberries