Title: Cherry Basics
Categories: Dessert Fruit
Yield: 1 Servings

SELECTING,STORING,PREPARING
		Prunus species

SEASON: Supplies are best in June and July.

LOOK FOR: Plump, bright looking cherries with color ranging from amber to red to purplish black, depending on the variety. Tart or sour cherries are best for cooking. Sweet cherries can be eaten fresh or used in cooking. Avoid fruit that is too soft or shriveled.

TO STORE: Refrigerate cherries; use them within 1 week.

TO PREPARE: Wash and stem cherries; either leave them whole and unpitted, or cut each cherry in half to remove the pit (or use cherry pitter).

Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by Dorothy Flatman 1995

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