What's the best way to choose cherries‚ and how should I store them at home?  

Photographer: Becky Luigart-Stayner; Cooking Light

Whether sweet or sour, cherries are prized for their red color and antioxidant value. Toss Bing, Ranier, or Van cherries into these delicious recipes for a flavor-packed meal.

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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Cherries are at their delectable peak right now, so it's easy to choose flavorful, sweet ones. Select by color and feel: you want cherries that are dark for their variety, glossy, and not soft when you press them. Plump is good, but mushy is not.

Once home, keep cherries in a covered bowl or container in the refrigerator and they should last about a week. As is true with all produce, don't wash them ahead of time: wait until you are ready to eat them.

For a variety of recipes using fresh cherries, see 7 Ways with Cherries.

Marge Perry
Aug, 2011
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