By Marge Perry
Updated August 01, 2011
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.
| Credit: Photographer: Becky Luigart-Stayner; Cooking Light

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.