The first record of cultivated cherries comes from the ancient Greeks, although it’s believed that the Chinese began cultivating them nearly 4,000 years ago.
A classic summer treat, sweet cherries peak between June and August, and sour cherries between July and mid-September.
Sweet cherries: Usually larger than sour cherries, sweet cherries are best eaten out of hand but also work great in cooked dishes. They range in colours from golden red to blackish purple.
Sour cherries: Don’t taste great raw so are best cooked with sugar and used in pies, preserves, jams and muffins.
Pick cherries that are clean, shiny, and plump with no blemishes.
Cherries freeze well either whole in their stems or pitted and sugared. When freezing, first place cherries on a baking tray, and transfer to a vacuum sealed bag once fully frozen, removing excess air before sealing.
Fresh cherries conserve well in the refrigerator unwashed in a sealed bag.