Sign up for restock notifications!
The perfect cherry is rounded with a slight heart shape and dimple at its stem end. The size can range from one to three centimeters in diameter. The skin is thin and taut with deep red coloring and a brilliant sheen. The inner flesh's color palette is a range of rouge tones. The firm yet juicy pulp surrounds a single stone which may cling tightly or easily pull away depending upon variety. The cherry's flavor is bright and pleasantly sweet-tart, mimicking notes of currant, plum, raspberry, and blackberry.
Cherries are incredibly versatile, extending uses into sweet and savory recipes, raw or cooked preparations, and may be found fresh, dried, frozen, preserved, or even pickled. Their inherent sweetness pairs well with strong game meats, most notable waterfowl such as duck. It also balances well against salty and creamy cheeses such as burrata, feta, mascarpone, and brie. They cook down into silky jams, jellies, pie fillings, dessert toppings, and even chutney or barbecue sauce Cherries also pair well with other stone fruit, basil, hazelnut oil, pine nuts, fennel, pistachios, arugula, yogurt, cream, dark chocolate and berries such as blueberry and blackberry.
To store them put them in the refrigerator
2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold unsalted butter, cubed
1/3 cup shortening
6 to 10 tablespoons ice water
5 cups fresh cherries, pitted
2 teaspoons lemon juice
1 tablespoon milk
1 teaspoon sugar