Look for a supple exterior and a bright color. Keep them dry and discard any crushed fruit.

Avoid cherries with blemishes, rotted or mushy skins, or those that appear either hard and light-colored or soft, shriveled, and dull.

Look for cherries that are plump with firm, smooth, and brightly colored skins.

Good quality cherries should have green stems attached.

Cherries do not ripen further after they have been harvest.

Cherries bruise easily; handle with care.

Both the sweet and sour types should be refrigerated as soon as possible, although the sweets are more durable. Chilling not only preserves, but also seems to improve the flavor.

Raw sweet cherries: 1 cup contains 81 calories, and is a source of Vitamin C and potassium.

Rinse in cool water and drain, in a single layer, on paper towel.

All Varities of sweet and sour can be made into jams, preserves or brandied.

Rich in bio-flavonoids and ellagic acid. Studies show that cherries are a good source of antioxidants and darker cherries will have higher levels than red/yellow ones.

Fat-free, Saturated fat-free, Sodium-free,Cholesterol-free, A good source of fiber.

Source: HungryMonster Writers