How can I choose the best cherries?
Cherry Rainier is a sweet cherry fruit known for its taste and multicolored skin. It is a hybrid with two dark red cherries, varieties of Bing and Van, for "parents". When you choose piles of cherries on the market or look through pre -wrapped piles and try to find the best cherries you can buy, look for good color, strength and lack of error or other damage.
Like other cherries, cherry cherries should be plump and strong without soft spots or wrinkles. These are the signs that cherries are overripe and rotting. Cherry should not feel completely oblique, even if the skin is intact and the icing looks chubby. Avoid cherries with cracks and punctures in the skin. Also look at the signs of error attack, because the Rainier cherries are susceptible to damage from cherry fruit fly.
Whether the stem is connected is not a hint of how good the icing is, but the condition of the skin near the place where the stem is attached to the cherry. You should not see any tears at that placeAnce's skin or leaking juice. The leather of the Rainier cherry is a combination of red and yellow and the colors should look robust and not boring. There should be at least some red on the icing and the whole-yellow cherry of Rainier may not be fully ripe. The skin should be shiny and has no mold.
Sometimes you could see a brownish place on the skin of the cherry. Until the place otherwise torn or strange looking, cherries should be fine. The three Rainier cherries that have a higher sugar content sometimes have these places.
cherries on the lower branches of trees do not always have enough sunlight, which is necessary for the cherry of Rainier to develop the right color and taste. Sometimes farmers add reflective leaves to the ground under branches in an effort to send some light to these lower cherries. This does not always increase the fruit.
To avoid the introduction of acidic, immature cherries into your recipes, taste one after you are umyli. Cut out the icing in half, so you don't unknowingly bite into sour. The meat inside the cherry should be white to a little white and attached to the pit. If the icing looks good inside, eat one half to see if it is as sweet as you would like.