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W<\/span>hen you think of summer snacking, cherries likely come to mind. Plucking the fresh fruit off the stem as you chew the cool, juicy flesh is a distinct seasonal pleasure, one that can be enjoyed only during the peak of summer.<\/p>\n A stone fruit related to plums and peaches, cherries are divided into sweet and sour. It\u2019s the sweet variety\u2014often Bings or Rainiers\u2014that are chomped raw as a warm weather treat. Sour cherries can be found fresh in areas where they\u2019re grown, but are more commonly dried or canned. In the United States, sweet cherries typically come from the Pacific Northwest, while sour cherries are plentiful in Michigan and New York (cold causes the plant to germinate).<\/p>\n When buying fresh cherries, look for plump fruits with shiny skins, which signal that the flesh is ripe and juicy, and attached stems, which prevent rot. Rainiers should be vibrant with red-yellow gradation, Bings a deep black-red.<\/p>\n The cherry\u2019s classic color comes from anthocyanins, pigments believed to have antioxidant properties. It\u2019s partially thanks to these antioxidants that cherries are considered so nutritious, but they also contain plenty of vitamins A and C, plus fiber and potassium.<\/p>\n For raw uses or snacking, choose cherries on the firmer side, making sure to scan for bruises. But while softer cherries might seem past their prime, they\u2019re just fine for pies or compotes (check out our recipe below). Take note: Since cherries quickly degrade at room temperature, it\u2019s best to store them in the refrigerator with paper towels to wick off moisture.<\/p>\n Cherries and cheese go together like champs; the fruit\u2019s hint of sour cuts through rich, salty cheeses, yet doesn\u2019t overpower milder picks. At the height of the summer heat, skip the stove and serve chilled cherries with a decadent triple cream or citrusy ch\u00e8vre and a baguette. As the weather cools, serve cooked cherries with a fruity blue or atop milky burrata.<\/p>\n Either way, they\u2019re not here for long\u2014so go ahead, take your pick.<\/p>\n<\/div>\n \n<\/div>\nMascarpone Ice Cream with Cherry Compote and Oat Crumble<\/h2>\n
<\/div>\n\n<\/div>\nCooked cherries and crunchy crumble offset the richness of mascarpone ice cream. Serve leftover compote as a cheeseboard accompaniment; try it with crottin and oatcakes. Ice cream recipe adapted from Food & Wine<\/em>.<\/div>\n<\/div>\n\n<\/div>\n