I was boiling up a plate of spaghetti when my mother came inside and mentioned that she saw cherries at the supermarket. I would have left right there, but the pot still had pasta in it so I resisted my impulses. As soon as dinner was finished, however, I rounded my brother up into the crossover and hit Market Basket.
That’s right folks, the summer cherries are finally reaching east coast shelves. In an era when nearly any fruit can be had even in the heart of winter, cherries remain a rare treat. I’ve never had a good cherry outside the months of June and July! Most fruits are best enjoyed in their season, but cherries are really something else. I spend a good part of every year thinking about cherry season. When it finally arrives, I eat cherries until I am sick. I’m sick right now.
The darker the cherry, the sweeter. I usually love sour foods, but I definitely prefer the blacker cherries. I don’t know about fresh picked cherries, but the dark ones that finally reach New England tend to be nice and soft. They have a tendency to explode, so do not dress nicely while eating.
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