Delicacies that can be made with cherries include: eating them freshly picked, canned cherries, and sun-dried cherries.

1. Pick and eat now. Freshly picked cherries are the most delicious. They are plump, juicy, sweet and sour.

Of course, wash the freshly picked cherries and put them in the refrigerator for about 30 minutes.

This kind of cherry tastes crisper, sweeter and more delicious, with endless aftertaste.

2. Make canned cherries. Wash the cherries, remove the stems, put the processed cherries into a high temperature and heat-resistant glass bottle, add a little rock sugar, tighten the lid, put it in the pot and steam for 15-20 minutes. Delicious canned cherries.

It's done.

3. Sun-dry the cherries. Wash the cherries, remove the stems, and then expose them to the sun.

Pay attention to measures such as gauze to prevent flies and insects from approaching, and pay attention to prevent rainwater from getting in.

When the cherries are obviously dry and the pulp is hard, package them and store them in the refrigerator.

Introduction to cherries: cherries are plants of the genus Prunus in the Rosaceae family and are commonly known as Chinese cherries.

Tree, 2-6 meters high, with gray-white bark.

Branchlets are grey-brown, young branches are green, hairless or sparsely pubescent.

Winter buds are ovate and hairless.

The leaves are ovate or oblong-ovate, 5-12 cm long, 3-5 cm wide, apex acuminate or tail-acuminate.

The inflorescence is corymb-shaped or nearly umbrella-shaped, with 3-6 flowers, and the leaves open first.

The involucre is obovate-elliptic, brown, about 5 mm long and 3 mm wide.

Styles and stamens nearly equal in length, hairless.

Drupe is nearly spherical, red, 0.9-1.3 cm in diameter.

The flowering period is from March to April, and the fruiting period is from May to June.

Distributed in Heilongjiang, Jilin, Liaoning, Hebei, Shaanxi, Gansu, Shandong, Henan, Jiangsu, Zhejiang, Jiangxi, Sichuan and other places in China.