Do all cherries have pits? It's a question we hear often — especially from parents who worry about kids swallowing them. The short answer is yes: every cherry has a pit. There are no naturally seedless cherry varieties (though some are being developed). The pit, or stone, is the cherry's seed — it's how the plant reproduces. So unless you're eating a genetically modified or experimentally bred variety, you'll be dealing with pits. Here's everything you need to know about cherry pits, including how to remove them easily.
Quick Answer: Do All Cherries Have Pits?
Yes, all naturally occurring cherry varieties have pits (stones). The pit is the seed of the cherry fruit. There are no commercially available pit-free cherry varieties — you must remove the pit manually before eating or cooking. Use a cherry pitter (fastest), a chopstick, a paper clip, or a paring knife to remove pits.
Why Do Cherries Have Pits?
Cherries are "drupes" — a botanical category of fruit that includes peaches, plums, apricots, and mangoes. Drupes are characterised by having a single hard seed (the pit/stone) encased in a fleshy exterior. The pit contains the actual seed, which the cherry tree produces as part of its reproductive cycle. The sweet flesh evolved to attract animals that eat the fruit and disperse the seed (inside the pit) through their droppings.
See our guide on when cherries are in season — the Australian season lasts only 6 weeks, from November to February.
Cherry Varieties: Are Any Pit-Free?
| Variety | Colour | Sweetness | Seeded? | Notes |
|---|---|---|---|---|
| Bing | Dark red | Very sweet | Yes | Classic sweet cherry |
| Lapin | Dark red | Sweet | Yes | Similar to Bing, slightly firmer |
| Van | Dark red | Sweet | Yes | Similar to Bing, slightly less sweet |
| Sweetheart | Red | Sweet-tart | Yes | Heart-shaped, late season |
| Morello | Dark red | Sour | Yes | Cooking cherry, great for jam |
| Stella | Dark red | Sweet | Yes | Self-pollinating variety |
All of these varieties have pits. Agricultural scientists are working on developing pit-free cherries through traditional breeding (crossing cherries with related stone-free fruits), but no commercially viable pit-free variety exists yet.
4 Ways to Pit a Cherry (With and Without a Pitter)
Method 1: Cherry Pitter (Fastest & Cleanest)
A cherry pitter is a small, inexpensive tool ($10–$20) that removes the pit in one motion. Place the cherry in the cradle, squeeze the handle, and the plunger pushes the pit out through the bottom. This is the fastest method — you can pit a kilo of cherries in 10 minutes. It's the only tool that leaves the cherry mostly intact, making it ideal for desserts and garnishes.
Method 2: Chopstick or Skewer (No Special Tool)
Place the cherry stem-end down on the neck of a bottle (a beer or wine bottle works perfectly). Push a chopstick or wooden skewer through the top of the cherry where the stem was, pushing the pit out through the bottom into the bottle. This is fast, clean, and requires no special equipment.
Method 3: Paper Clip (Multi-Purpose)
Unbend a clean paper clip into an "S" shape. Insert the hook end into the stem hole, hook around the pit, and pull it out. This works well but is slower than a pitter or chopstick. Always use a new, clean paper clip.
Method 4: Paring Knife (For Halves)
Cut around the cherry circumference with a paring knife, twist the halves in opposite directions to separate, and pop the pit out with the tip of the knife. This is the method used for most cooking applications where cherry halves are fine (pies, jams, compotes).
Are Cherry Pits Poisonous?
Cherry pits contain amygdalin, a compound that releases cyanide when metabolised. However, the risk is low:
- Swallowing one pit: Whole pits pass through the digestive system intact. The hard shell prevents amygdalin from being released. No action needed.
- Chewing pits: If you chew and swallow several pits, the amygdalin can release enough cyanide to cause symptoms (nausea, vomiting, headache). Avoid chewing pits.
- How many is dangerous? A 70kg adult would need to chew and swallow about 30–40 crushed cherry pits to reach a dangerous dose. A child would need far fewer — keep pits away from young children.
- Pits in cooking: Whole pits in a clafoutis or cherry pie are traditional and safe — they're not chewed, and the hard shell prevents cyanide release during baking.
If a child swallows a cherry pit, don't panic — it will pass through naturally. Contact a doctor only if they show symptoms (vomiting, difficulty breathing) or if they swallowed multiple pits.
How to Store Cherries
| Storage Method | Shelf Life | Notes |
|---|---|---|
| Room temperature | 1–2 days | Only if eating immediately |
| Fridge (unwashed, in bag) | 5–7 days | Keep cold — cherries lose quality fast at room temp |
| Fridge (unwashed, crisper) | 7–10 days | Best fridge method — humidity-controlled |
| Frozen (pitted) | 10–12 months | Perfect for smoothies, baking, and compotes |
Fresh Cherry Storage Tips
- Don't wash until eating: Moisture promotes mould. Store unwashed and wash just before eating.
- Keep the stems on: Stems help retain moisture. Remove only when eating or pitting.
- Sort out damaged cherries: One mouldy cherry spreads to the rest within 24 hours. Inspect and remove any soft or mouldy fruit.
- Keep cold: Cherries lose quality rapidly above 4°C. Store in the main body of the fridge, not the door.
Can You Freeze Cherries?
Yes — freezing is the best way to preserve cherries, especially since the season is so short. Here's how:
- Pit the cherries using one of the methods above (frozen pits are impossible to remove).
- Don't wash before freezing — moisture causes ice crystals and clumping.
- Spread on a tray in a single layer and freeze for 2 hours until solid.
- Transfer to a freezer bag, squeeze out air, and label with the date.
- Store for 10–12 months.
Frozen cherries are perfect for smoothies (try our cherry smoothie), baking (cherry clafoutis, cherry compote), and as ice cube substitutes in summer drinks.
Cherry Season in Australia
Australian cherries are available from November to February, peaking in December. The season is only 6 weeks long at its peak — see our cherry season guide for the full state-by-state breakdown. Young (NSW) and Tasmania produce the best fruit. Buy cherries in December for peak flavour and value.
Cherry Nutrition
One cup of cherries (154g) provides:
- Calories: 97
- Vitamin C: 18% DV — see our vitamin C guide
- Potassium: 342mg — see our potassium guide
- Fibre: 3.2g — see our fibre guide
- Antioxidants: Cherries are one of the richest food sources of anthocyanins (the red pigments) — see our anti-inflammatory guide
Tart cherries (Morello) are particularly high in melatonin and have been shown to improve sleep quality and reduce muscle soreness in athletes.
How to Pick the Best Cherries
- Stem check: Green, pliable stems mean fresh cherries. Brown, dry, or missing stems mean they've been sitting around.
- Colour: Deep, dark red for sweet varieties. Pale cherries are underripe.
- Firmness: Cherries should be firm to the touch. Soft spots indicate bruising or overripeness.
- Shine: Fresh cherries have a glossy, bright sheen. Dull skin indicates age.
- Weight: Heavy cherries for their size are juicier.