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a bowl filled with cherries

icon of two cherriesTake Your Pick

There are two main categories of cherries: sweet and sour. Sweet cherries (including dark-red Bings and yellowish Rainiers) are the type you’ll see most often at the market. They’re great for snacking, adding to a cheese plate, or balancing the flavor of a bitter-greens salad. You’re unlikely to find fresh sour cherries (also called tart or pie cherries) during their fleeting summer growing season, but they’re often available frozen, canned, or juiced.

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Cherries are a low-glycemic fruit and a good source of dietary fiber, vitamin C, and potassium. They’re also rich in antioxidants and polyphenols, plant compounds that support immune function and reduce inflammation. Research shows that these antioxidant com­pounds may help reduce exercise-induced muscle aches, making tart-cherry juice and powder popular supplements for improving athletic performance and easing postworkout soreness.

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Choose shiny, firm, plump cherries without signs of wrinkling or bruising, which indicate the fruit is past its peak freshness. Look for intact, bright-green stems; stemless cherries may have a shorter shelf life, because the open stem hole will be more susceptible to rot. Store fresh, dry cherries in your refrigerator for up to a week. Wash thoroughly in cold water just before eating — moisture can cause them to spoil faster.

icon of an old fashioned thermometerFreeze and Enjoy

You can freeze your own fresh cherries if you don’t plan to enjoy them within a few days of purchasing. Pit them first, then place in a colander, rinse in cool water, and pat dry thoroughly. Freeze cherries on a baking sheet until solid, then transfer to an air-tight container and use within a year. Toss frozen cherries into a hydrating smoothie (see Cherry Mint Blast) or add them to our Black Forest Baked Oatmeal.

This article originally appeared as “Cherries” in the July/August 2021 issue of Experience Life.

Kaelyn
Kaelyn Riley

Kaelyn Riley is an Experience Life senior editor.

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