Nothing tops a bowlful of seasonal fresh cherries, especially the plump, deep red-nearly black Bing cherries in abundance this time of year. These succulent, heart-shaped treasures explode with rich, juicy sweetness.

California and Washington produce the majority of the world’s sweet cherries including those sold at Schnucks and Logli. The California season stretches from mid-May through the end of June; Washington cherries are available late June through late August.

Rainier cherries are a cross between Bing and Van varieties. Characterized by a golden hue with a pink blush and a creamy-yellow flesh, these jumbo cherries are prized for their sweet and delicate flavor. Temperamental Rainiers generally command higher prices due to their sensitivity to changes in nature and their susceptibility to bruising. They are highly prized in Japan and have a history of costing 75 cents…each.

Choose firm, shiny and plump cherries that don’t appear bruised or blemished. Try to pick cherries with their stems attached. Stemless cherries are prone to mold more quickly. To prepare, pluck off stems, wash and carefully remove pit with a pairing knife or hand-held or mechanical cherry pitter. Just remember to place a bowl over the cherries to catch all of their mouthwatering juices. Store unwashed cherries in a plastic bag in the refrigerator.