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Cherry. The small, round, pulpy fruit, obtained from trees of the genus Prunus, either red or yellow in color, sweet-sour in taste, and containing a smooth pit or stone that holds the seed. To prepare the glazed fruit for use by the confectioner (q.v.), the cherries are pitted, bleached, boiled and steeped in a colored sugar syrup (q.v.). Prior to their use in cake making, they must be washed to remove the surplus syrup and then carefully dried to remove the excess moisture. Pie bakers commonly make use of cherries that have undergone some preliminary treatment before being frozen.