Fresh cherries should be bright, shiny and plump. Try to find cherries that do not have cuts, blemishes, bruises,
or scars and have green, healthy looking stems. Cherries with stems that come off easily or are dry or brown will not last as long.
Store unwashed cherries in a plastic bag in the fridge, and then wash them before eating.
Fresh cherries can last between two and four days, longer if they are kept in the fridge.
Be sure to remove the pip first, otherwise the cherries can take on an almond flavour.
You can freeze whole cherries, without the pips in a 40% syrup mix; Add 4 Cups of water to 3 Cups of sugar
and mix with 1/2 Teaspoon of citrus juice per litre of liquid to make the syrup.
You can also freeze cherries in plastic bags with all the air removed. To keep the cherries separate,
freeze them first on a baking tray, and then store them in bags.
When baking with cherries, there may be a blue discolouration caused by a chemical reaction between the
cherries and alkalis like baking powder or baking soda. You can counteract this by adding an acidic element like
lemon juice, or substituting buttermilk or sour cream for milk. When using dried cherries, you can plump them up by
covering them with hot water and leaving them to steep for half an hour.