If life’s a bowl full of cherries, why do I have all pits?!

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Well, that would be due to my “can’t-live-without” kitchen gadget: the Cherry Pitter. I LOVE this tool… and honestly, I use it all the time. I even used to it pit Lychees once… but it didn’t work too well because the Lychee pits were a bit too big and therefore, pulled off too much meat with them. This tool works great on cherries and just as wonderfully on olives.

All you do it place the cherry, stem side up, on the cradle. Make sure the plunger is lined up with the stem indentation and then squeeze the handle to press the plunger through. Easy!

The end result is a perfectly-pitted cherry…

I had about a pound and a half of cherries sitting in the fridge, that had pretty much passed their “good by” date. I didn’t want to throw them out, so I washed them and pitted them all.

Imagine my dismay when my cherry pitter BROKE! The plunger became loose and kept falling out of it’s position. I was able to finish pitting all my cherries, but had to keep replacing the plunger… which totally sucked. SO… I will try to super glue it, but if that doesn’t work… I will be at Crate and Barrel buying myself a new one as quick as I can.

So what did I DO with the cherries? You should know me well enough by now… I juiced them! And it was delicious! It tasted just as you would expect it to taste… exactly like fresh cherries. These cherries were a bit dehydrated from being on the older side though, so I didn’t get as much juice as I hoped… and…

…retrieved a LOT of pulp that was leftover in the juicer waste container. I scooped it out, tossed it in a bowl and threw it in the refrigerator. No use in wasting good cherry! I think I will make either ice cream or some type of baked good with it… unless any of you have some better ideas or recipes!

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8 Comments to “If life’s a bowl full of cherries, why do I have all pits?!”

1. Elise says:

   June 25, 2009 at 3:03 pm

   I love the possibilities here…jam or relish or maybe a salsa with the cherry remnants. Sorry to hear about your pitter, hope you can find a new one that you love as much, there is nothing worse than trying to replace a favorite! Thanks for sharing.
2. Tammy (BFW) says:

   June 25, 2009 at 3:15 pm

   I was thinking Jam too! I saw a few recipes online and was wondering if the lack of juice would pose an issue though? Relish sounds good too… What to pair with it though if I don’t eat red meat?
3. Tod Famous says:

   June 25, 2009 at 4:21 pm

   I would like the cherry ice cream please, thx.
4. Tammy (BFW) says:

   June 25, 2009 at 4:47 pm

   Tod — I’m agreeing and thinking about making this: http://tartelette.blogspot.com/2009/05/recipe-cherry-rose-and-coconut-ice.html
5. katy says:

   June 26, 2009 at 5:13 am

   that is one intense kitchen tool.
6. doranb says:

   July 3, 2009 at 12:41 pm

   I wonder if this tool will work with olives too. I guess I’ll have to get one and find out!
7. Boston Food News | Boston Food & Whine says:

   July 6, 2009 at 1:17 pm

   [...] because they featured a blurbon the wonders of the cherry pitter… just days after MY story! Sorry BGM — I beat you to the [...]
8. Honest John says:

   June 26, 2010 at 3:31 pm

   A lychee pitter would be GREAT!!
   Even if you had to pop the shell off, something to get the pit out would be so much easier to make jams, jelly’s, or juice! – There’s like 6 types of lychee’s, and the pit sizes are different, with one having a very small pit.. I have not found any but I bet the factory’s that can them use something to get the pits out.
   Maybe I should hit the lab and invent one.?. The season is only 3 weeks long, the fruit has a 3 day shelf life, and it’s usually a every other year crop. You can get very few on a tree one year, and the next year you have tons of them! If refrigerating them you can get up to 5 days, and freezing works very well, and is what I do. Once thawed, they do not lose any texture I think. But it gives me the time till I’m ready to make lychee jam.
   We broke records for it being cold here in South Florida this year. For some reason – The lychee’s had a record crop? The local growers think it was the long cold spell that did it.