            Recipes > Ingredient Archive > Cherries  Why Organic? Organic cherries are a great choice in more ways than one. They’re grown without the synthetic chemicals used so widely on their conventional counterparts, which can have some of the highest levels of pesticide residues — that’s why they’re in our Pocket Guide to Choosing Organic (based on scientific research from the Environmental Working Group). Conventional cherries are also often coated with a fungicidal wax to prolong shelf life, and it doesn’t wash off. Choosing organic cherries when you can ensures that you’re getting nothing but healthy cherry goodness! Organic cherries are grown using sustainable methods that build rich soil, support vibrant field ecosystems, and keep potentially hazardous chemicals out of our environment. We believe organic is the healthiest choice for people and the planet — and we think organic tastes better, too!
• Cherry Snow Cones If life is just a bowl of cherries, as the song says, then get ready to live it up: June is this beloved fruit’s peak season across most of the United States. If you’ve been eagerly awaiting the first harvest, now is the moment to indulge — or before you know it, they’ll have disappeared for another year. The (only) problem with cherries is that their growing season is too darn short! The trees thrive where winter temperatures are not too severe and summer heat is moderate, so growing areas are limited. Cherries are believed to have originated in Asia Minor, near the Balkans and the Caspian Sea, but no one knows for certain. What is known is that they’ve been cultivated around the Mediterranean for more than 2,000 years. The early colonists brought cherries to the New England in the early 17th century, and French settlers from Normandy later planted cherry pits throughout the Midwest. Commercial production of both sweet and sour cherries began in the mid-19th century, and today the US is the world’s leading cherry producer.  Selecting Fresh Cherries
Cherries fall into two basic categories: sweet and sour. Sweet cherries are further differentiated by color: dark and light. The Bing is the undisputed king, the most popular and well-known variety in this country. Characterized by its large size and very dark purple-black flesh, the Bing is exceptionally sweet and wonderful for eating out of hand. Other commercial varieties include Lambert, a heart-shaped red cherry similar in taste to the Bing; Royal Ann, used to make maraschinos; and Ranier, a sweet cherry with yellow or blush-pink flesh and skin. Sour cherries, like Morello and Montmorency, are too tart to eat raw but are excellent for cooking. The majority of the commercial crop is canned or frozen, so these cherries are rarely found fresh outside of Michigan, which grows 75 percent of the sour cherry crop. Sweet cherries, while mostly eaten fresh, are very versatile; their sweet-tart flavor can take a starring role in sweet or savory recipes. Fresh cherries — so tantalizing, juicy, and vibrantly flavored — are one of the sweet joys of life, made especially so by their very short season. If the thought of cherries make you giddy, don’t waste another moment. Unearth your cherry pitter, check out our featured recipes for novel ideas, and enjoy every cherry you encounter! TIP: If you’re lucky enough to have an abundance of fresh cherries, freeze some to enjoy later in your favorite recipes. First, rinse and drain the cherries thoroughly. Remove the stems and the pits. Spread the fruit onto baking sheets in a single layer and place in the freezer until solidly frozen. Transfer the frozen cherries into ziplock freezer bags and keep frozen for up to 6 months. Defrost in the refrigerator overnight before using. Deliciously Addictive and Good for You 
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