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| Cherries Certified Organic by Washington State Department of Agriculture. Scroll down for instructions on how to handle and store your cherries. |
Bing, certified organic | The Bing cherry is a large, round, extra sweet cherry with deep red skin and firm red flesh. It is the most common commercial sweet cherry in North America. The vibrant flavor of the Bing has become the standard to which other varieties are compared. | Cherry season at Applecart Fruits begins around the 4th of July. | Lambert, certified organic | The Lambert is an heirloom variety. It is a heart-shaped red sweet cherry, similar in appearance and texture to the Bing but with a more subtle and complex flavor. Our single Lambert tree is estimated at between 60 and 70 years old. |  | Lapin, certified organic | The Lapin is a large cherry with deep red skin and light red, firm flesh. One of the largest and juiciest cherries, the Lapin matures after the Bing, making it a late season favorite. Known for excellent firmness and full flavor. |  | Rainier, certified organic | The Rainier is a super sweet cherry that has bright golden yellow skin blushed with red. It is beautiful and exceptionally delicious. The Rainier is a cultivar developed in Washington State, and has become a favorite in the 20 years it's been in production. It has a delicate flavor and is intensely sweet. The flesh is pure yellow, very firm and finely textured. |  |
What to do with all those cherries? | | | Eat Fresh! Always rinse cherries in cool water before eating them. Cherries are delicate so handle lightly. | | | | Refrigerate It's best to wait to rinse your cherries until you are ready to eat them so that water drops left on the fruit won't split the skin in the refrigerator. Refrigerating is recommended for longer shelf life. | | | | Dehydrate These instructions use a food dehydrator, although an oven can also be used. See pictures above, lower right. Rinse, cut in half, remove stems and pits. Place fruit skin side down, in a single layer on dehydrator trays. Dry (140 F in the oven) for approximately 6 to 12 hours. Cherries should be leathery and slightly sticky when properly dried, like fruit leather. Store in mason jars or other sealed container and keep in a dark, dry, cool place. Dried cherries make great snacks! They also substitute well for raisins or dried cranberries in oatmeal and salads. | | | | Freeze Rinse and drain thoroughly, then choose a method: Method 1: Whole with stems or halved and pitted (your choice). Spread cherries in a single layer on a baking sheet. Freeze until firm. Pack into freezer packages, remove excess air , seal and freeze. Method 2: Dry Sugar Pack. This method is recommended to be used with pitted fruit, but it's not necessary. Add 1/3 cup sugar for each pint of fruit. Toss lightly to coat cherries. Fill freezer packages, remove excess air, seal and freeze. | | |
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