Cherries — Judge Them by the Stem, Not Just the Colour

Cherries are picked at peak ripeness and, like most stone fruit picked this way, they don't get any sweeter after leaving the tree — what you receive is exactly as good as it's going to get. Colour is a useful clue but depends on the variety: darker, almost black-red cherries tend to be the sweetest, while naturally lighter varieties like Rainier can still be excellent even without that deep colour. The more reliable freshness check is the stem: it should be green, firm, and pliable, not brown or dried out, since a fresh stem is the clearest sign the fruit hasn't been sitting around. The fruit itself should feel plump and firm with a glossy shine — avoid anything dull, wrinkled, or soft. Don't rinse cherries until you're ready to eat them; the extra moisture speeds up spoilage in the fridge.