Learn how to pit cherries for your favorite baking, cooking, and snack recipes. No fancy kitchen gadgets are required! I’ll show you four simple methods to remove the seed using tools you already have.
Recipe Science
- Using a cherry pitter applies even pressure to remove the pit cleanly, minimizing damage to the fruit and preserving its shape and texture.
- Pitting cherries releases their natural juices, which can be collected and used to enhance the flavor of sauces or desserts.
- The removal of the pit before cooking cherries prevents the release of bitter compounds, ensuring a sweeter, more consistent flavor in recipes.
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“Fabulous! I was just thinking I wish there was an easy way to do this without having to buy a special tool. You made my weekend.”—Cindy O.
The cherry season arrives during the warm summer months. Keep an eye out between May and August. These sweet, tart, and always delicious drupes are typically gobbled up right off the stem. However, when you want to incorporate them into recipes like a pie, cake, or a fresh cherry vinaigrette for a summer salad, you’ve got to figure out the best way to remove those stubborn tiny pits.
You could buy a fancy gadget like a cherry pitter (affiliate), but I recommend being more resourceful with tools you probably already have in your kitchen drawers. I tested various methods, from using a metal paper clip to a plastic straw. However, those just don’t work as well as chopsticks, pastry tips, or a paring knife. Pick your favorite, and you’ll have a bowl of pitted cherries in no time!
Prepare the Cherries
Make sure to wash the cherries in a colander with cool running water. This process helps to remove any dirt and debris from the surface.
If the stems are still intact, take a few minutes to separate them from the fruit. The indented spot where you remove the branch where you poke through to remove the pit.
Method 1) Pastry Tip
If you’re a baking lover, you probably have pastry tips for doing the job. I use metal tips about ¼-inch in diameter at the point, as they’re sturdy enough to push the pits out. Firmly hold the cherry and push the point of the tip through until the seed pops out the other side.
You can also place the larger end of the tip sitting flush on a cutting board, then press the indented side straight down into the narrow end of the tip. I find that it releases a little more juice, so I use the first technique.
Method 2) Chopstick
Chopsticks aren’t just good for devouring yummy beef with broccoli. You can also use them to quickly and easily remove cherry pits! I use the Chinese style that has a broader tip compared to the pointy and tapered Japanese ones. Even the wooden ones you get from restaurants work well.
If you don’t have chopsticks, try a wooden dowel, thick skewer, or metal straw. Start by holding the cherry at a 90-degree angle. Push the end of the chopstick from the top of the cherry and through the center until the pit emerges from the bottom.
Method 3) Bottle + Chopstick
Find a sturdy, empty container with a narrow enough opening that the cherry can sit on top of it. I prefer using a heavy glass soda or wine bottle. An aluminum can works too, but it’s the least optimal option.
Place the fruit sitting on top of the opening with the stem-end facing up. Use a chopstick to gently press straight down until the pit comes out from the other side. This is my favorite method because you can quickly pit a large batch, and the bottle catches the juices and seeds for easy clean-up.
Method 4) Paring Knife
When a recipe calls for halving the cherries, use a knife to do the job efficiently. Simply use a small and sharp paring knife to cut into the flesh and around the pit, just like cutting a peach. Twist the two sides apart, then pick out the seed.
Frequently Asked Questions
Options include using a chopstick, pastry tip, metal straw, wire paper clip, or skewer. As long as the tool is sturdy and about ¼-inch thick in diameter, it will push the pits out.
Remove the stem then place the cherry on top of a bottle with the indented side facing up. Hold the fruit, then push a chopstick straight down until the pit comes out from the other end. This is the least messy and fastest method besides using a cherry pitter.
About 5 to 7 days stored in an airtight container in the refrigerator. To freeze, place in a single layer in a resealable bag for up to 6 months.
If you accidentally swallow a whole cherry pit, there is less chance for symptoms of toxicity since it stays intact during digestion. However, chewing the pit releases amygdalin, which produces hydrogen cyanide in the body. If large amounts are consumed, look out for reactions like headaches, loss of appetite, difficulty breathing, or seizures.
More Cherry Recipes
If you tried this tutorial about How To Pit Cherries, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
How to Pit Cherries
Ingredients
- 1 pound fresh cherries, stems removed
Instructions
Method 1 – Pastry tip
- Use a metal pastry tip about ¼-inch in diameter at the point. Hold the cherry with the stem side facing up at a 90-degree angle. Carefully push the tip through the top of the fruit, until the pit emerges from the bottom.
Method 2 – Chopstick
- Use a chopstick, dowel, or skewer that is about ¼-inch wide in diameter. A metal straw can be used as well. Hold the cherry with the stem side facing up at a 90-degree angle. Carefully push the stick through the top of the fruit, until the pit emerges from the bottom.
Method 3 – Bottle + chopstick
- Use a heavy soda or wine bottle with an opening that is narrow enough to place the cherry on top without falling in. Place the cherry on the opening, stem-side up. Hold the cherry and lip of the bottle, carefully pushing the chopstick, dowel, skewer, or metal straw straight down, until the pit emerges from the bottom and falls into the bottle.
Method – 4Paring knife
- Place the cherry on a cutting board. Starting on the stem-side, use a paring knife to cut around the entire fruit lengthwise, making sure to hit the pit. Twist the halves apart, then use fingers to remove the pit.
Recipe Video
Notes
- Serving Size: About ½ cup pitted cherries (77g)
- Storing: Refrigerate pitted cherries in an airtight container for up to 5 to 7 days. Freeze in a resealable bag in a single layer for up to 6 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Fiona katz says
Thank you so much for your depipping cherries tip. It is amazing:)
Jessica Gavin says
You’re welcome!
Bonnie says
Hnnnnm. I don’t have chopsticks. I just use a cherry picker. I don’t have chopsticks only because I’ve never used them nor have I ever ate with them. I don’t know how to use them. I would like to learn though. But, in my neck of woods, no place that I know of to buy. I would have to buy online. In meantime, I have a cherry pitter. They work great
Jessica Gavin says
That’s great that you have a cherry pitter on hand Bonnie! Even a wooden dowel or skewer would work too.
Madamek says
OMG this so much better than what figured out a couple of years go when i was determined to use fresh cherries for a clafoutis i made. I was cutting them in half and twisting off one side like a peach, then I steralised a new ‘U’ shaped hair pin where the curved end was perfect to slide under the pit and pop it right out! Admittedly I also had nice neat halves for my dessert but this would have been much quicker!
Jessica Gavin says
I used to do the same thing! It always ended up being a mess. I’m so glad you found this tip helpful! Looking forward to cherry season 🙂
Cindy Ojczyk says
Fabulous! I was just thinking i wish there was an easy way to do this without having to buy a special tool. You made my weekend.
Jessica Gavin says
Awww, thanks Cindy, I’m so glad I made this post especially since it helped you 🙂