Place the cherry on a cutting board. Line up your pitter’s plunger over the stem end. Then—push.
You’ll feel a small thwump. The pit shoots out the bottom, and you’re left with a perfect, hollow fruit. It’s deeply satisfying, like popping bubble wrap.
This method works best for Bing cherries or the super-tart Montmorency variety. But sour cherries are smaller and fussier. They require a gentle touch.
Go too fast, and you’ll squish the cherry into cherry jam. Slow down. Breathe. Become one with the cherry.
The Straw Method (For Adventurers)
Hold the cherry firmly between your thumb and index finger. Take a strong, clean straw and push it up through the bottom of the cherry.
Sour Cherry Preserves - Baking Sense®
The pit will pop right out the top, onto the straw. It’s like a cherry peashooter. Just don’t shoot the pit at your cat. (I speak from regrettable experience.)
This method is brilliant for camping or for showing off at parties. People will think you’re a kitchen wizard. You are a kitchen wizard.
