HOW TO SELECT AND STORE
Choose firm-to-the-touch, quarter-sized cherries with glossy skins free of cracks or blemishes, and check that the stem holds sturdily in place. Because Bings tend to be shipped unripe to prevent bruising, the best-tasting are those grown and ripened locally. They’ll keep in the fridge for up to three weeks; airtight storage is not necessary. Bings also freeze well.
Extract the cherry pit by flattening the fruit with the side of a chef’s knife, or use a cherry pitter. For perfect cherry halves, run a paring knife through the flesh and around the pit; separate the flesh from the pit by twisting the halves in opposite directions.
- Purée Bing cherries with almond oil and champagne vinegar, mustard, and honey for a bright and tangy salad dressing.
- Stew cherries with onions, garlic, ginger, brown rice vinegar, and coconut sugar to make chutney.
- Combine chopped cherries with Dijon mustard and horseradish to top a veggie burger.
- Garnish a romaine salad with fresh cherries, toasted pecans, and sharp Cheddar cheese.
- Serve cherries with balsamic reduction, toasted almonds, and a bit of crème fraîche for dessert.