What are you waiting for? Cherries are here

Sweet Washington cherries, a delightful summer treat, are arriving in local markets early!

This year’s warmer, drier weather has resulted in cherry harvests beginning two to three weeks earlier than usual. Typical Pacific Northwest cherry season begins in June and lasts through August; however, this year’s is expected to end by early August.

There are two types of cherries: sweet and tart. Sweet cherries thrive in the Pacific Northwest, are handpicked, and are enjoyed fresh or in salads, sauces, chutneys, and desserts. Tart (or pie) cherries thrive in the upper Midwest (especially Michigan), are mechanically harvested, and are commercially processed.

Bing cherries are the most popular fresh market cherries in the Northwest. The fruit is round, and the flesh is dark red and firm, juicy and sweet. This variety is excellent for canning. Bing cherries were developed in Western Oregon.

Rainier cherries were developed at the WSU Research Station in Prosser, where the original tree still produces cherries. Rainier cherries have a yellow base with a red blush. They may have light brown sugar spots on their light skin, but they are still fine to eat.

Other varieties offered locally include Chelan, Van, Rainier, Lapin, Lambert, and Sweetheart.

Select cherries that are shiny, firm, free of bruises or blemishes, and still have their stems attached. Green stems indicate freshness. Rainier cherries can be more expensive than other varieties, as up to a third of the crop is eaten by birds.

Prior to eating, wash the cherries by rinsing under cool, running water. Gently pat the fruit dry, remove the stems, and enjoy.

Cherries can be stored up to seven days in the coldest part of the refrigerator. Place them in an uncovered container away from strong smelling foods; cherries can absorb odors, which can affect the cherry’s flavor.

Cherries are best eaten fresh for optimal flavor and nutrition. They are also great in pies, and other baked products. When calculating the amount of cherries needed for your favorite recipes, 1 pound of fresh unpitted cherries equals 21/3 cups pitted or 1½ cups cherry juice. 10 ounces of frozen cherries equals 1 cup pitted cherries.

If you choose to freeze cherries, wash the cherries, gently pat dry, and remove the stems and pits. Cherries can be frozen in packages with or without sugar depending on intended use. If you want individual frozen cherries, place the washed, dried and stemmed cherries in a single layer not touching one another on a wax or parchment paper lined pan in the freezer. When the cherries are frozen, package for freezer storage.

If dehydrating, wash, dry, remove stems and pit the cherries. Depending upon preference, whole, half or chopped pieces can be dehydrated. Cherries contain 81 percent water (by weight), so drying time can exceed 24 hours, and it is important to ensure proper moisture removal to prevent molding or spoilage in dried cherries during storage.

Pitted cherries also can be preserved in a jar or as pie filling for later enjoyment. For recipes and instructions for preserving cherries contact the WSU Master Food Preservers or check out the website clark.wsu.edu.

Cherries not only provide valuable nutritional benefits of vitamins, minerals, anti-oxidants, and dietary fiber, but also is a low calorie fruit having only 77 calories per 1 cup serving.

Leigh Rosenberger is a WSU Clark County Extension Master Food Preserver. For more information, contact the Master Food Preserver (MFP) Hotline at 360-697-6060 ext. 5366 or website at clark.wsu.edu.