I’ve always wondered how companies froze cherries without the pit and without mutilating the cherry. I’ve tried cutting each cherry in half around the pit and pulling the pit out with my fingers, and that took so long that I knew it wasn’t feasible for large amounts of cherry processing.
I decided freezing cherries just wasn’t for me and stuck with blueberries, peaches, and strawberries.
Until one day when I read this trick somewhere. (I forget where, but I’m sure it’s all over the internet.) The lady writing the article used a Starbucks straw to press through one end of the cherry all the way through to the other side, and the pit came right out with the straw. Sheer brilliance!
Well, I figured I’ve have to wait to try this out until I went to Starbucks next time to obtain one of their straws. But, impatient person that I am, I couldn’t.
So I tried a straw that I had. No luck. I tried a coffee stirrer I got at another coffee shop. (Flint River Coffee Company, for those who are local. It has the most unique artwork displays. Love it!) Great for stirring coffee, but too flimsy for pitting cherries.
Then, while staring into my drawer wondering how I could conquer those cherries, I found the perfect tool. The case for my meat thermometer.
And sure enough, it worked perfectly! In goes the plastic, out comes the pit, leaving a perfectly round cherry that’s ready to freeze.
No bending or breaking of my tool, and no squishing of the cherries.
I put all my cherries on the cookie sheet just like I did the blueberries, but without the paper towel.
Now we can have cherry-strawberry-blueberry-peach smoothies. The more fruit, the better they taste! :)
Have you ever pitted cherries before?