- Cherries stop ripening after they’ve been picked, so choose ones that look ready to eat right away.
- Leaving the stems on will help cherries stay fresher for longer.
- Keep cherries in the fridge in a plastic bag for up to four days, or freeze pitted cherries for up to six months.
- They should be shiny and plump rather than small and hard.
- Try adding cherries to a summery salad with pistachios, rocket and a little goat’s cheese. Check out our recipes below!
Health benefits of cherries
Cherries pack a nutritional punch. Aside from being a delicious source of daily dietary fibre, a cup of pitted cherries contains nearly 2 grams of protein, 342 mg of potassium, 39 percent of your daily vitamin A needs and a quarter of the recommended daily vitamin C.
Cherry varieties in Australia
Cherries freeze well
As much as you might try to maximise your cherry consumption during its summer season, cherry season invariably feels way too short. Unless that is, you freeze your fresh fruit. Simply rinse fresh cherries in cold water, then drain. Then pack them into a plastic freezer bag or freezer-safe container, squeezing lightly to remove excess air. Then freeze. No need to remove stems or pits until later, when you defrost them for use in your favorite recipe.
Cherries can be used for sweet or savory cooking
They add sweet balance to a bulgur and feta salad, and provide fruity depth to a classic strudel. We’ve rounded up our favorite cherry recipes—for every course from starters through desserts—below.
Fresh vs frozen cherries?
While you can use fresh or frozen cherries for these recipes, fresh cherries have a firmer texture so may need longer cooking when making sauce or jam.
Cherries are in season during: November, December, January.