Let’s be honest—sometimes we just want a one-second fix. Enter the cherry pitter, a tiny, cheap gadget that looks like a stapler designed for fruit. You pop the cherry in, squeeze, and the pit shoots out the back.
Honestly? It’s almost too easy. You’ll feel like a factory worker on a cherry assembly line. The only downside is that you might pit thirty cherries in thirty seconds and forget you’re making a pie, not a time-lapse video.
Pro tip: Don’t let your kid use it unsupervised, unless you want cherry juice on the ceiling. Trust me on that one.
The “Do Nothing” Hack (Yes, It’s Legal)
What if I told you that you don’t have to pit cherries at all? Seriously. Cook the whole cherries gently in a saucepan with a little sugar and water. Once they soften, the pits float right to the top like lazy swimmers.
Just skim them off with a spoon. You lose a few minutes of cooking time, but you gain back all the time you’d spend wrestling with a paperclip. It’s the cheater’s way, and I respect it.
This works best for sauces, jams, or ice cream toppings. For a cherry pie? Maybe stick to the bottle method—nobody wants a pit in their birthday slice.
How to Pit Cherries, Even Without a Cherry Pitter | Taste of Home
