August 3rd, 2026

Hello Reader

Are you cherry-picking?

Cherry season is winding down, which means it's your last chance to grab beautiful, ripe cherries and turn them into something amazing. Fresh cherries fade fast, but their flavor lives forever in cakes, breads, and desserts that make the most of these ruby-red beauties.

This week, I'm sharing 4 cherry recipes to help you make the most of what's left of cherry season. A gorgeous cherry upside-down cake, a bright cherry ricotta orange sponge cake, a smoky cherry crisp (yes, smoky!), and my brand-new brown butter cherry poppy seed bread that's hot off the blog.

Get to the store, grab some cherries, and let's bake.

Easy Cherry Upside Down Cake Cherries get caramelized on the bottom of the pan, creating a gorgeous ruby-red top when you flip the cake. The cake itself is tender and just sweet enough. Raspberry Ricotta Pierogi

Quick Brown Butter Cherry Bread Brown butter, honey, rye flour, and poppy seeds turn this cherry loaf into something truly special. Light, tender, and bursting with juicy cherries, it’s the kind of recipe you’ll bake all summer long. Quick Cherry Bread

Cherry Ricotta Sponge Cake Light, airy, and just the right amount of indulgent. This Cherry Ricotta & Orange Sponge Cake is a summer-meets-late-harvest cake. You will be reaching for seconds. Cherry Ricotta Sponge Cake

Smoked Cherry Crisp with Pecan topping Yes, smoked cherry crisp. Because if you have a smoker set up for summer barbecues, why not use it for dessert? The smoke adds a subtle depth to the sweet cherries, and the crispy pecan topping is everything a crisp topping should be. Eat it with the spoon! Smoked Cherry Crisp

Quick Tip: Cherry Season Survival Guide.

Cherry season is short (usually mid-June through August), so here's how to make the most of what's left:

At the store or market:

• Look for: Firm, plump cherries with green stems still attached
• Avoid: Cherries with soft spots, brown stems, or wrinkled skin
• Color check: Deep red or dark burgundy = ripe and sweet. Bright red = often tart
• Smell them: Fresh cherries have a sweet, fragrant smell
• Types to know:
  • Bing: Dark red, sweet, most common (great for baking)
  • Rainier: Yellow-red, sweet, delicate (best eaten fresh)
  • Sour cherries: Bright red, tart, perfect for pies and crisps

How to store fresh cherries:

• Refrigerate immediately: Cherries lose flavor fast at room temperature
• Don't wash until ready to use: Water accelerates spoilage
• Store in a paper bag or breathable container: Prevents moisture buildup
• Shelf life: 5-7 days in the fridge (best within 3-4 days)

How to pit cherries without a pitter:

• Chopstick method: Push a chopstick through the stem end to pop out the pit
• Straw method: A reusable metal straw works too
• Paper clip method: Bend a paper clip into an S-shape and hook out the pit
• Just cut them in half: Sometimes the simplest method is best

Preserving the harvest:

• Freeze whole: Wash, dry, pit, and freeze on a tray. Transfer to bags once solid
• Freeze in syrup: Great for pies and cobblers later
• Make jam or preserves: Extends the season for months
• Dehydrate: Dried cherries are amazing in oatmeal, granola, and baked goods

Baking with cherries:

• Toss with cornstarch: Prevents watery filling in cakes and crisps
• Don't overmix: Cherries can bleed into the batter and turn everything pink
• Fresh vs frozen: Frozen work great in baked goods (no need to thaw)
• Sour cherries: Add extra sugar. Sweet cherries: reduce the sugar

Pro tip: Buy extra cherries, pit them, and freeze in single portions. You can have cherry desserts in November when everyone else is eating pumpkin everything!

Before you go :)

Thank you for being part of My Omni Kitchen! Made something delicious? Tag @sylwiavaclavekphotography - seeing your creations is the best part of my day.

P.S. Hit reply anytime - I read every email and love hearing from you!

P.P.S. I'm planning my April recipes - is there a dish you would want me to make? Reply and tell me what you're craving!