Seventy percent of the cherries produced in the U.S. come from four states: Washington, Oregon, Idaho, and Utah. There are two categories of cherry: sweet and sour.
Cherries are available from June to September.
Cherries should be large (at least an inch in diameter), glossy, plump, hard, and dark colored. Reject soft, flabby, bruised, or sticky fruit. The stems should be fresh and green. Avoid cherries without stems.
Loosely pack unwashed cherries in plastic bags. Store them in the refrigerator for up to a week.