The best way to eat it is to chill the fruit, cut it in half, and use a spoon to scoop the flesh from the skin. Look for cherimoya in sorbets, ice creams, and tropical fruit salads. Recipes Cherries are stone fruits related to the plum, peach, apricot, and almond, all of which, interestingly are relatives of the rose. Eating cherries tend to be from pale to very dark red, growing sweeter as they get darker. Royal Annes, for example, are very pale, almost golden, with red hints.
Lamberts are bright opaque red, with a hint of tartness.
Sour cherries are bright translucent red, and are generally used to make jam and pies, because they are considered too tart for eating. When buying cherries, choose those with the stem on because they will last better that way. Also be sure to watch for split fruit. Cherries combine very well with the flavor of almonds, perhaps because they have a bit of the same chemical that gives the bitter almond its flavor. Dried cherries have become quite popular in markets in recent years and make a colorful, tart alternative to raisins.