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"  During a recent trip to the grocery store, you probably noticed an abundance of cherries in the produce section. Not only are they dark and sweet when in season, which runs from June through August, but they&amp;#039;re modestly priced\u2014ranging from $1.69 to $3.99 per pound. Less common Rainer cherries, yellow-skinned with a red blush, are also available right now, though the cost tends to be slightly higher due to the variety&amp;#039;s delicate nature. Below, we&amp;#039;ve got everything you need to know about this cute fruit, including three easy ways to prepare it.   Nutritional Benefits Cherries are a good source of fiber, vitamin C and potassium\u2014a lot of nutrition for only 90 calories per cup (about 21 cherries). Plus, new research shows that cherries contain significant levels of anthocyanins (the antioxidants that give them their red color), which may reduce inflammation and help boost insulin levels.   Shopping and Preparation Tips Choose firm, plump and shiny cherries. Avoid ones that are soft or have brown spots. If you don&amp;#039;t have a cherry pitter, use a straw instead to help push the pit out. Cherries can be kept in the refrigerator for several days. Or try freezing them: Rinse in cold water, drain thoroughly, pack in plastic freezer bags or freezer-proof containers, remove excess air, seal or cover tightly and freeze.   Three Easy Recipes   1. Chocolate-Coated Cherries: Line a baking sheet with nonstick foil. Melt bittersweet or semisweet chocolate chips as package directs. Holding by stem, dip cherries into melted chocolate. Place on lined baking sheet. Let set at room temperature.   2. Grilled Cinnamon Cherries:  Place 3 cups pitted sweet cherries in a disposable foil pie plate. Mix 3 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; sprinkle over cherries. Cover with foil; seal. Grill 8 to 10 minutes until cherries are thoroughly heated but still firm. Spoon over ice cream, yogurt, pound cake or biscuits.   3. Savory Cherry Sauce: Saut\u00E9 \u00BC cup finely chopped shallot or onion in 1 Tbsp butter in small saucepan over medium heat 1 minute. Add 2 cups pitted sweet cherries, 1 cup chicken broth, \u00BC cup ruby Port and 2 Tbsp honey. Increase heat to high; boil, stirring frequently, until sauce is slightly thickened, about 3 minutes. Whisk in 1 Tbsp cold butter, and salt and pepper to taste. Spoon over chicken, beef, pork or duck. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a3993/3-ways-summers-sweet-cherries-81569/>