Cherries are here!
It's cherry season, people. Here's what you need to know to make the most of it.
Soon, the cherries you buy at the store will be a mix of other later-season varieties, says Michael. These include
Add sweet Rainier cherries to an arugula salad or simmer tart Montmorencys into a sauce for pork tenderloin.
But that doesn’t mean cherries missing their stems are no good. Check the fruit. It should look shiny and feel firm and plump, not wrinkly or bruised. Keep in mind that sour cherries are naturally softer than sweet ones, and that cherries at the farmers' market tend to be hand-picked and more fragile than commercially grown ones.Read more: epicurious
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