|Get the best of Oprah.com in your inbox. Sign up for our newsletters!|
The Best Way to Pit a Cherry Is Hiding In Your Beauty Bag
Despite wacky spring weather interfering with the cherry crop in some areas of the country, the ripe, juicy fruit--from intensely sweet, mahogany-red Bings to yellowish-red, delicately flavored Rainiers--is still hitting markets around the country this month. The healthy little orbs are fantastic for snacking, whether you serve them over ice on a sweltering summer day or take them out of the fridge and let them warm up first for maximum flavor. But since you should eat cherries within four days of buying them (turns out moldy cherries are nothing to fool around with), you may want to consider putting some of them in an ultra-simple cake or cinnamon-y ice cream. The only catch: how do you remove those darn pits (that is, if you don't have a cherry pitter)?
There are many ways to pit a cherry if you don't have a dedicated tool. You can use a toothpick, a pointy chopstick or a skewer. But the maneuver I like best employs a classic beauty tool: the bobby pin. First, halve the cherry with a sharp knife; the pit will remain in one half. Next, bend a (very clean) bobby pin so it's open a little wider than usual, then angle it slightly to scoop out the pit. I've found this technique is safer than others (no splintered toothpicks, for one), but even better, it minimizes both the amount of fruit remaining on the pit...and the quantity of blood-red juice on your fingers.
Please note that Harpo Productions, Inc., OWN: Oprah Winfrey Network, Discovery Communications LLC and their affiliated companies and entities have no affiliation with and do not endorse those entities, projects, or websites referenced above, which are provided solely as a courtesy. You should conduct your own independent investigation before using the services of any such entities, projects, or websites. Information is provided for your reference only.