How to Use a Cherry Pitter Explained by a Chef

How to Use a Cherry Pitter Explained by a Chef

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Chef Paul Hegeman explains the technique of pitting cherries with and without a cherry pitter.

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Cherry pitters are a must-have tool in every kitchen

No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional Chefs using their knives for most of the things these gimmicks purport to be able to do better.

However one gadget that I and most other Chefs I know, use and stand by, in fact I hesitate to even call it a gadget as they are usually made by very reputable kitchen tool and knife manufacturers. So allow me to rephrase that; one piece of “equipment” that I and most other Chefs I know use and stand by is the olive/cherry pitter.

This amazing little plier like looking piece of equipment can pit a box of cherries in a matter of minutes.

How to Use a Cherry Pitter

    1. Place the cherry in the bottom cradle with the top facing up.

Pitting Cherries_step1

    1. Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.

Pitting Cherries_step2

Pitting Cherries_step3

  1. Olives are done in the same fashion.

If you have not got a pitter like this, I recommend you get one if you plan to pit a lot of cherries or olive, but in the mean time:

How to Pit Cherries Without a Cherry Pitter:

  1. Use a paring knife to slice around the cherry through the top.
  2. Twist either side of the cherry, (one side may have already come off).
  3. And pop the pit out with your finger or the paring knife, but be careful
  • For Olives:
  1. I tend to go for a rustic look and squish the olive under the side of my knife and then simply tear or squeeze the olive pit out.

If you mastered the technique then you’re ready to prepare a few cherry dishes. Check out one of our favorites below:

 


Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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