For fans of fresh, home-baked cherry pie, we’ve got some good news and some bad news. The good news is we’ve got a plethora of absolutely amazing fresh cherry recipes. The bad news is that you’ve got to pit all those cherries before you enjoy.
Not sure where to start when it comes to pitting your cherry harvest? Well, we’ve got a few techniques to get you started.
How to Pit Cherries with a Cherry Pitter
The easiest way to pit cherries is with a cherry pitter. The classic cherry pitter grips an individual cherry while a small rod pierces the fruit and pushes the pit right out. It leaves your cherries intact and ready for baking. However, because this technique only allows you to pit one cherry at a time, it can be a bit tedious.
But don’t you worry! Serious cherry fanatics can invest in a pitter that takes care of six cherries at once. That means the work of pitting that pound of fresh cherries is going to go so much faster. The device looks a bit like an egg slicer. Position the pitter over a bowl, set the cherries in the divots inside the pitter, then press down on the lever. The pits will drop down into the dish and you can keep pitting until you’ve got enough cherries for one of these grandma-approved cherry desserts.
How to Pit Cherries Without a Pitter
If you’re a casual cherry eater, or just don’t want to shell out for a cherry pitter, there are a few household staples you can turn to. Here are some of the most common methods:
- Chopstick or skewer: Use a chopstick to poke through cherries to remove the pit. If you’re working with a wooden skewer, be mindful of that sharp end!
- Straw: Your standard plastic straw might not be up to the job due to the cherry’s firm flesh, but if you have reusable straws—metal or hard plastic—make use of them! Like you would with a strawberry, push the straw up through the bottom of the cherry through the top. You’ll get rid of the pit and stem.
- Piping tip: Cake decorators, grab one of your longer piping tips. Just like with the straw or chopstick, push the tip through the cherry and the pit should pop right out.
Bear in mind that these tricks are best for pitting just a handful of cherries. They can be a bit messier and more time-consuming.
How to Use Pitted Cherries
After washing and pitting your cherries, there are a ton of ways to put them to work. Pie is one of our favorite ways to use fresh cherries here at Taste of Home but cherries are delicious when made into sauces, jams and even savory recipes like this pork tenderloin with cherry salsa.
Cherry and Chocolate Ice Cream Pie
We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie. —Scarlett Elrod, Newnan, Georgia
Spiced Cherry Chutney
This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork. —Lily Julow, Lawrenceville, Georgia
Summer Buzz Fruit Salad
For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I take it, it always delivers on the wow factor. —Kaliska Russell, Talkeetna, Alaska
Black Forest Panettone Pudding
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren't sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
Cherry Bounce
Smooth and with the fragrant flavor of sweet cherries, this homemade cherry bounce makes a wonderful holiday gift. For an additional treat, the drained cherries are delicious over vanilla ice cream. —Matt Warren, Mequon, Wisconsin
Over-the-Top Cherry Jam
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin
Cherry Waldorf Salad
We combine apples with tart cherries and dried cranberries to give an autumn twist to classic Waldorf salad. —Marie Hattrup, Sonoma, California
Juicy Cherry Pie
Lucky you! Tart, or sour, cherry season is in the heart of summer. Choose fresh tart cherries that are bright in color, shiny and plump. They should feel relatively firm when pressed lightly. —Karen Berner, New Canaan, Connecticut
Cherry Cheese Blintzes
These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska
Cherry Cola Cake
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Cherry Barbecue Sauce
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! —Ilene Harrington, Nipomo, California
Michigan Cherry Pie
This tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan
Northwest Cherry Salsa
We have five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of them. We enjoy salsa on a variety of dishes, especially this turkey. —Margaret Slocum, Ridgefield, Washington
Rhubarb-Cherry Chutney
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin
Cherry Pudding Cake
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
Cherry-Chicken Lettuce Wraps
I came up with this amazing recipe when I had a load of cherries on hand. My family polished them off fast, and asked for more. Luckily I had enough fruit to make them again the next day! —Melissa Barlow, Fruit Heights, Utah
Chicken with Cherry Wine Sauce
My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. —Ben Diaz, Azusa, California
Chocolate-Cherry Ice Cream Cake
O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, Georgia
Chunky Cherry & Peach Preserves
Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma
Roasted Peanut Relish
It seems I'm always making this zesty salsa packed with peanuts and fruit. And I've passed on the recipe too many times to count. —Paula Marchesi, Lenhartsville, Pennsylvania
Cherry-Almond Streusel Tart
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
Cool Summertime Oatmeal
Start this breakfast the night before so you can get a few extra z's in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Pork Chops with Cherry Sauce
Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. —Kendra Doss, Colorado Springs, Colorado
Almond Tea Bread
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
Berry Cherry Pie
A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. —Wanda Van Voorhis, Plain City, Ohio
Berry-Cherry Peach Sauce
Fresh peaches and berries shine in this pretty, refreshing sauce. It’s terrific on ice cream, but also adds a sweet and tangy touch to pancakes, waffles or French toast at brunch. —Sandra Gould, Verndale, Minnesota
Almond Cherry Cobbler
This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota
Black Forest Icebox Cookies
These rich chocolate wafers are the perfect complement to the creamy filling's sweet-tart tones. Chill for up to four hours; any longer and the wafers get too soft to pick up with your hands. —Taste of Home Test Kitchen
County Fair Cherry Pie
This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia
Homemade Christmas Jam
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, CaliforniaThe post How to Pit Cherries with or without a Cherry Pitter appeared first on Taste of Home.
Lisa Kaminski, Lauren Cahn