Pop a cherry

July 15, 2010

It’s cherry season down here in the valley and I’ve been enjoying fresh, local cherries for a few weeks. They’re bright red–cherry red, as a matter of fact–firm, yet with the perfect amount of give to the bite and a frisson of sweetness. Yum.

And then, I discovered the exquisite Rainier cherry from, where else, but Washington state.

They’re the Escalade of cherries, known for their orange-golden color and their sweeter, creamier yellow flesh.

And they have a lot in common with human beings: scars and discolorations are a sign that the cherry is sweeter than average.

That must be why I like them so much.

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