There are about 600 different types of cherry in the globe. Burlat and Bigarreau are the most common on our booths. The skin of fresh cherries should be smooth and lustrous. Hard, black fruit should be avoided. The skin tone can range from bright red to dark red, with some having yellow skin. Choose fruits with their stems if possible. Refrigerate for no more than a week in the vegetable drawer, keeping them away from strong-smelling items. Take them out 30 minutes before serving and wash them right before serving to avoid harm. In the freezer: pitted or not, they must be well dried after washing and placed on a baking sheet in the freezer. They are then placed in a freezer bag and sealed.