The Perfect Use For Cherry Pits!

Millennials are all about going green and reusing things that our parents used to just throw away. What’s more satisfying than repurposing an item in a way that feels both fresh and responsible? Maybe cheese fries.

Complex carbohydrates aside, we get a real kick out of being crafty and useful with items usually just tossed into a landfill, and that doesn’t stop at food. When we make a cake that requires a lot of egg whites, we search for hours to find a recipe that uses the yolks as well. It’s been ingrained into us that this is the one planet we get, and we better preserve it as much as possible. Which is why we were super excited to find that there are uses for cherry pits! We know they’re inedible, but that doesn’t mean they’re unusable.


If you’ve ever sucked on a cherry pit for an extended period of time, you know they taste like cherries, but also a bit nutty, like almonds. It’s a very pleasant flavor, and it’s a shame that we can’t just crunch up the pits and eat them! We can, however, soak them in things to extract the flavor. You can make all kinds of things with the pits of stone fruit, like flavored liquors, vinegars, or our personal favorite, whipped cream! For this tasty and refreshing dessert topping, simply soak the desired amount of pits in your heavy whipping cream for at least four hours (but we recommend overnight). Strain the cream in the morning, whip it up with a touch of sugar or vanilla for sweetness, and you’ll have a lovely, lightly flavored whipped cream that’s much much better than anything you could buy in the store!