Cherry

Pull off the stalk, then push a clean drinking straw or chopstick through the stalk end to force the stone out. Do this over a bowl to catch the juice.

For a crumble, halve and stone the cherries, toss them with a little sugar and cornflour, then bake under the topping at 180°C for about 30–35 minutes, until bubbling. A cherry pie filling needs enough thickener to stop the juice soaking the pastry.

Yes. Wash and dry them thoroughly, remove the stones if you want them ready to cook, then freeze in a single layer on a tray. Once firm, transfer them to a sealed freezer bag; use them straight from frozen in baking or smoothies.

Choose plump, firm cherries with shiny skin and green, fresh-looking stalks; avoid split or mouldy fruit. Keep them unwashed in the fridge and rinse just before eating, as damp cherries spoil faster.

Cherries pair particularly well with almonds, dark chocolate, vanilla and creamy cheeses. Try them in a clafoutis, a crumble, or with duck and a sharp red-wine sauce.

Not always: sour cherries are tangier and often need more sugar, while sweet cherries are usually eaten fresh. For a bake, you can swap one for the other, but taste the filling before adding sugar.

A small handful—about 10 to 12 cherries, depending on their size—is a practical portion. That provides around 63 kcal and 1.5 g of fibre.

No: spit out the hard stones rather than chewing or crushing them. Keep whole cherries and stones away from young children, who can choke on them; halve and stone the fruit before serving.