I don’t know about you, but when cherries are in season, I seize the moment. Of all the fruits out there, I think cherries are just plain fun! And I’ve always said, if cherries didn’t have pits, they’d be dangerous.
Ever since I was a kid, I loved to grab them by the stem and pop the vibrant red fruit right into my mouth and then snap! That first bite, especially the first cherry of the season, was always the best. You get that sweet, juicy, flavor explosion, and then you get to spit out the pit! And what can be better than some ruby red “lipstick” when the juice gets all over your mouth?
My little secret… I always look for the darkest cherries. They are definitely sweeter. So the deep red to mahogany colored Bing variety that we see most often, are one of the sweetest and most vibrant flavor-wise. And then there are the black cherries or Chelans, that grow in the Pacific Northwest. Wow- are they ever sweet and delicious! And don’t forget Bronx! A bit harder to find, but I love when they come into season. And, if you can get your hands on Washington's Rainier cherries, those two-toned beauties provide the perfect balance of sweetness and acidity. No wonder we love to use them in everything from barbecue sauce to pies!
As I type this, I’m thinking about one of my favorite ways they serve cherries in Italy. And it’s beyond simple with just three ingredients, cherries, water and ice cubes. Place the cherries in a bowl. Cover them with cold water and a handful of ice cubes. Wait 10 minutes and serve! Seriously, you have to try this and tell me what you think!
And if you’re feeling more ambitious… Here’s what I have in mind.
Oh, and by the way—I ‘m doing another LIVE cooking party this week! Join me @chefjoanneweir, “LIVE” on Instagram Thursday, June 4 at 4:00 PST (7:00 EST) https://www.instagram.com/chefjoanneweir/
Grab your friends, favorite beverage and a bowl of cherries and get ready to cook along with me.
See you “there”! 
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