Cherries

Look for glossy, firm fruit with smooth, unbroken skin and green, flexible stems; cherries with stems attached often keep better. Avoid shrivelled fruit, sticky patches or soft spots.

Keep them unwashed, with their stems on, in a covered container in the fridge. Wash them just before eating, as moisture encourages them to spoil.

Yes. Remove the stones if you want cherries ready for baking or smoothies, spread the fruit on a tray to freeze separately, then transfer it to a sealed bag or container.

Set a cherry over the opening of a sturdy bottle and push the stone through with a chopstick or clean metal straw. A small knife also works: halve the cherry and lift out the stone.

Use them in clafoutis, crumble or compote, or cook them briefly with a little sugar and serve over porridge, yoghurt or pancakes. Their juice also works well in a sauce for duck.

Almond, dark chocolate, vanilla and cinnamon all complement sweet cherries. Sour cherries pair especially well with rich foods such as duck, and with warming spices in stews.

Sweet cherries are usually eaten fresh or used in desserts with little added sugar; sour cherries are sharper and are often cooked into pies, compotes and sauces. If substituting sour for sweet cherries, you may need to add sugar.

Whole cherries and their stones can pose a choking risk for young children. Remove the stones and cut the fruit into small, age-appropriate pieces; never let anyone chew or crush the stones.