01
Plums
10.0best for scones1/2 cup : 1 cup
Deep flavor, chop small for baking
10.0
Scones with Cherries get pockets of sweet-tart fruit throughout. Both dried and fresh work — dried adds concentrated flavor, fresh adds juiciness.
Deep flavor, chop small for baking
Tarter; reduce lemon juice in recipe
Milder flavor; halve for similar size
Dark and jammy; seeds add texture
Sweet-tart, halved for salads
Pit and halve, great in cobblers and pies
Seedless grapes work raw in salads; too watery for baking, won't hold up in cooked fillings
For dried cherries, use dried cranberries
Sweeter and less tart than cherries; holds shape well in pies and compotes but lacks cherry's almond undertone