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"Vibrant deep purple-red, shiny, and tiny, cherries are the perfect pop-in-your-mouth snack in the summertime. Chewing into their juicy flesh--minding the pit, of course--is the perfect punctuation between bike rides, a swim at the beach, or a before-dinner treat. We &lt;a href=\"[get_post_permalink id='30732']\"&gt;bake them into pies&lt;/a&gt;, &lt;a href=\"[get_post_permalink id='19621']\"&gt;preserve them for when we're missing summer&lt;/a&gt;, &lt;a href=\"[get_post_permalink id='37474']\"&gt;cook them into a savory sauce&lt;/a&gt;, or just eat them as they are, &lt;a href=\"[get_post_permalink id='9333']\"&gt;chilled on ice&lt;/a&gt;. Now that they're in season, read on for how to buy and store these one-bite stone fruits and check out the slideshow below for our favorite recipes.\r\n\r\n&lt;strong&gt;HOW TO BUY\r\n&lt;/strong&gt;Cherries should be shiny, plump, and firm. Sour cherries and Bing cherries can range from a bright, vibrant red to an almost black-purple. Rainier cherries (which have a cult following, especially in Japan) range from whitish-yellow to an electric red, and are very sweet. Stems should be fresh and light in color. Avoid sticky or soft cherries.\r\n\r\n&lt;strong&gt;HOW TO STORE&lt;/strong&gt;\r\nLoosely cover and refrigerate unwashed cherries for no more than one week.     "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/ingredients/slideshow/how-to-buy-store-and-cook-with-cherries-in-season-in-july>