Wednesday, August 13, 2014
Despite having purchased 8lbs of cherries during Whole Foods' cherry sale earlier in July, I did not want to spend $10+ on a cherry pitter. The Internet suggested I use a large paperclip to dig the pits out, or a metal cake-icing tip. J suggested I pit cherries with my mouth, which is likely both the tastiest and the messiest option. I went with a metal cake-icing tip, and found that a small paring knife cut in the bottom of some of the tougher cherries helped to reduce the splatter.
However, I still ended up with cuticles stained the color of dried blood. Dried cherry blood, that is.