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How to Pit Cherries

This is a simple tutorial to show how to pit cherries 4 ways. Learn the easiest way to pit cherries, with and without a knife!

Prep Time
10 mins
Total Time
10 mins
Servings: 2 servings
Calories: 191 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 pound cherries stems removed

Instructions

Poke Method
    Cup of Yum
  1. Hold the cherry with the stem side facing up. Place a straw, chopstick or thin pastry tip on the stem side. Firmly but carefully push through the tip straight down until the pit pops out from the bottom. You can also place the cherry on the top of an empty bottle with a narrow opening, instead of between your fingers.
Slice and Twist Method
  1. Hold the cherry with the stem side facing up. Use a paring knife to cut around the cherry lengthwise, rotating the cherry as you cut around. Twist the two cut cherry halves, then remove the pit with your fingers.
Tear Method
  1. Hold the cherry with the stem side facing up. Place your thumbs on the stem side and your index fingers on the opposite side. Firmly but carefully pull the cherry apart, ripping it half. Remove the pit with your fingers.
Press Method
  1. Place the cherry on a cutting board. Use the flat side of a paring knife to press down on the cherry firmly but carefully. This will loosen the pit and then you can remove the pit with your fingers.

Notes

  • Storage: Store pitted cherries in an airtight container in the fridge for up to 4 days. You can also freeze them for future recipes. Simply spread the pitted cherries in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe ziptop bag and freeze for up to 3 months. 
  • Store pitted cherries in an airtight container in the fridge for up to 4 days. You can also freeze them for future recipes. Simply spread the pitted cherries in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe ziptop bag and freeze for up to 3 months. 
  • Tips: 
  • Use a bottle. If using the poke method, consider placing the cherry on the top of an empty but sturdy bottle with a narrow opening, instead of between your fingers. The pit will pop directly into the bottle.
  • If using the poke method, consider placing the cherry on the top of an empty but sturdy bottle with a narrow opening, instead of between your fingers. The pit will pop directly into the bottle.
  • Chill cherries before pitting. Pop your cherries in the freezer for about 10 minutes before pitting them. This will firm them up slightly, making them easier to handle without squishing.
  • Pop your cherries in the freezer for about 10 minutes before pitting them. This will firm them up slightly, making them easier to handle without squishing.
  • Wear kitchen gloves. To prevent your hands from getting stained by cherry juice, wear disposable kitchen gloves.
  • To prevent your hands from getting stained by cherry juice, wear disposable kitchen gloves.
  • Keep the tools clean. If you're pitting a large amount of cherries, keep a bowl of water or a damp cloth nearby to keep your straw, chopstick, or knife clean. This will help prevent cherry residue from building up. 
  • If you're pitting a large amount of cherries, keep a bowl of water or a damp cloth nearby to keep your straw, chopstick, or knife clean. This will help prevent cherry residue from building up. 

Nutrition Information

Serving 1cup Calories 191kcal (10%) Carbohydrates 48g (16%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.1g Potassium 671mg (19%) Fiber 6g (24%) Sugar 39g (78%) Vitamin A 194IU (4%) Vitamin C 21mg (23%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 191

% Daily Value*

Serving 1cup
Calories 191kcal 10%
Carbohydrates 48g 16%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.1g 1%
Potassium 671mg 14%
Fiber 6g 24%
Sugar 39g 78%
Vitamin A 194IU 4%
Vitamin C 21mg 23%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.