I don’t think there is a more visually appealing fruit than fresh cherries, and their versatility and rich flavor make them the perfect stone fruit.
In a salad, fresh off a tree, topping a cake, flavoring tea—the juicy fruit makes me positively Seuss-like.
My childhood friend had a cherry tree in her backyard, and one warm summer afternoon, we both filled our bowls and ate enough cherries to fill a pie. Our fingers were stained red and the pits formed a small mountain, but when her mother made fresh cherry pierogies later, we had some of those too. That’s the thing about cherries—there are never enough! So as soon as the season’s first cherries came in, I ordered a bag of red and a bag of Rainier and went wild. (More…)