As I stood on a step ladder to reach the high branches of my cherry tree, a bucket hanging from my neck and the warm sun getting low in the western sky, I felt like a character in a Lucy Maud Montgomery novel. A sense of satisfaction filled my heart as the bucket became heavy and I had to empty it so I could pick some more.
I picked eight cups of tart cherries, and a couple of Bing cherries that I ate as soon as I picked them. Yum!
I’ve waited nine years to get a decent harvest from my cherry tree. Why did it take so long? Maybe because I bought a tree that has five varieties grafted into the trunk. And the hurricanes probably didn’t help.
Tart cherries are best for baking, so how do I get the pits out and maintain the cherry shape?
As I searched through my Betty Crocker recipe book for cherry recipes I came across a helpful tip.
If you use fresh cherries often, consider purchasing a cherry pitter or stoner, available at kitchen specialty shops. You can also use the point of a knife, or try the tip of a vegetable peeler or a paper clip.
Betty Crocker’s New Cookbook, 1996
I’ve use a knife before and it was tedious. I decided to try the paper clip and it worked so well!
So, there you go. Don’t add another gadget to your kitchen. Just grab a paper clip from your office supplies and get cherry pitting.
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