Cherry season is a blessed time for lovers of red fruits, a time of childhood too when you climb trees to pick cherries two by two to hang from your ears! This little fruit is harvested from late spring and promises fine pickings. Yields are often impressive. So people want to enjoy them for as long as possible, and wonder how to store cherries that haven't been eaten straight from the tree!
We explain how to pick and store them correctly, and how to enjoy them in many culinary preparations!
When and how to pick cherries?
As Yves Montand so well sings, "how short is cherry time / when we go two by two to pick them dreaming / earrings / cherries of love in matching dresses"… And it's true that this period during which we relish red, fleshy and shiny fruits is rather short.
Depending on cherry variety, fruiting takes place between late May and early July, but June is when most fruits reach full ripeness. In the north, however, the season starts a little later than in the south because of climate differences. Cherries take on a lovely red colour, and colour should be your guide to pick cherries full of sugar and fully ripe. But some varieties remain very pale or bicoloured. The best time to harvest is in the morning, when fruits are dry and less likely to rot after picking.
Picking cherries is easy on young trees that stay low. For older cherry trees that have grown tall, a ladder will be your climbing companion! Always take care to stabilise the step ladder or ladder — falls happen quickly. And above all, move it as you explore the tree, rather than trying to reach those tempting cherries you can't quite reach. Take care not to damage the tree and pick cherries leaving their stalk (they often come in pairs); it comes away naturally and will extend their freshness. Avoid pulling on the fruit: pinch them gently at their attachment.
How to store cherries?
Cherries are probably best enjoyed freshly picked. People also love to give them to family, neighbours, friends… But a single cherry tree can produce up to 60 kg of fruit. Storing them lets you recapture that early-summer flavour all year round. Vary the pleasures… there are so many! In the fridge, cherries keep for 2–3 days at most, the ideal being, as with many fruits, to avoid refrigeration and store them in a cool place.
Making cherry jam or using sterilised jars is certainly the best way to use large quantities quickly and keep them for several months to a few years.
You can also transform this little red fruit into a delicious liqueur or an eau-de-vie (kirsch).
If you fancy yourself a candy-maker, you can even candy your cherries and thus preserve them for many months to incorporate into cakes, ice cream or as cake decoration.
To take them out as needed, opt for freezing or drying, the two simplest techniques:
Freezing cherries
Freezing is ideal for long-term storage (up to 12 months maximum). Wash cherries, remove stems and stones. Spread them on a tray in a single layer to freeze separately. Once frozen, transfer them to an airtight freezer bag.
Drying cherries
Dried cherries are perfect for snacks or to add to muesli or granola, for example. Wash and pit the cherries. Dry them then cut them in half to remove the stone or use a cherry pitter. Place them on a rack lined with baking paper, or on a tray. Dry in the oven at low temperature (around 55°C) until wrinkled but still chewy. The process can take 10 to 24 hours. Store dried cherries in an airtight jar, up to 12 months as well. A dehydrator can greatly reduce drying time. Angélique explains much more in How to make dried cherries?
Candying cherries
For homemade candied cherries, remove stems and stones while keeping the fruits as whole as possible for an attractive result. Blanch them then simmer gently in a sugar syrup until translucent. Candying requires 4 to 5 successive soaks in the syrup, with a 24-hour rest between each soak. Leave the cherries in the syrup. This preservation method is obviously much more technical than the others. As with drying, candied cherries should be kept for about 1 year in an airtight jar, in a cupboard away from light so they do not deteriorate.
How to cook them?
While it's a joy to pick and eat cherries straight from the tree on warm June days, cherries can be prepared in many ways:
- sweet-tooth version: in popular desserts such as clafoutis of course, Basque cherry cake from Itxassou (with varieties Xapata, Peloa and Beltxa) or Black Forest gateau, in tarts and crumbles, as coulis, ice cream or sorbet, cheesecake, fruit soup… Cherry pairs beautifully with almond, pistachio and red wine!
- sweet-and-savoury version: frozen cherries work very well with white meats such as rabbit or pork, or pink meats like duck, and also with fresh cheeses, sheep's cheese and mint.
Learn more
Discover our complete file on cherries: Cherry trees: planting, pruning and care. Find out which cherry variety suits your region in How to choose a cherry tree?
Virginie explains how to dry and use cherry stalks and how to make cherry syrup in our tutorials.
Do you love red fruits? Also indulge in summer jams and discover our raspberry jam recipe, as well as our redcurrant syrup, two other delights to enjoy in June!
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