Cherries: as one of the few fruits with true seasonality, the cherry's fleeting presence makes it all the more sweet to eat.

Bing and Rainier could be names of Hollywood celebrities, but in the produce department they're names of the summer's blockbuster fruit--the cherry. Raw or cooked, the deep mahogany Bing and the golden Rainier provide a number of disease-fighting phytochemicals, including anthocyanins (the natural colorants that give cherries their hue and protect against cell damage) and quercetin (a flavonoid with anti-inflammatory properties).

When these summertime jewels appear in your produce section, look for fruit that's firm, but not hard, with a bright, glossy skin. To prepare, slice the cherry in half around the pit, then twist the two halves apart and remove the pit. Or purchase a simple cherry pitter ($10-$20) to make fast work of the task.

Besides the sweet varieties like Bing and Rainier, sour Morello cherries are also harvested in the summer. These are hard to find but perfect for pies and preserves and in savory dishes.

So don't let cherry season pass you by--make them the stars of your summer table.

Nutrition Facts

Serving: 1 cup (140g or 5 oz; about 21 cherries)

Calories: 90