The cherry is a small, soft skinned, red fruit with a center pit that grows in mild, temperate climates that is deliciously sweet/tangy.  Cherries are among the first fruits to ripen in the spring and it is an exciting find in the markets after a long winter of citrus and little else in terms of fresh, seasonal fruit.  

"Cherry bloat" is a common but harmless predicament you'll hear many fruit-eaters gripe of at this time of year from indulging on these sweet spring treats.

A mature commercial cherry tree produces over 7,000 cherries each year.

Common Varieties: 

Ranier; Bing; Lambert; Skeena; Santina; Black; Chelan; Choke Cherry; Royal Ann; Morello; Napoleon; North Star; Spanish Cherry; Tieton; Lapin; Van; Skeena; Sweetheart; Santina

Known Varieties: 

Over 1,000

When in season: 
How to select: 

Ripe cherries will have a dark, uniform color. Under ripe cherries will be lighter in color or have splotches of lighter color. The berry should be firm to the touch, but give a little bit when squeezed. Over ripe fruit will be mushy and under-ripe fruit will feel hard to the touch. Cherries do not ripen further once picked, so only purchase fruit that is already ripe. Also, if the stem is not green the fruit is likely not fresh.

How to eat: 

The cherry can be eaten whole, skin and all.  It has a center pit, so be sure to eat around it or remove it before eating.

Cherries are also quite tasty diced and thrown into a green salad.

Native to: 

The area between the Black and Caspian seas of Asia Minor.


Broadway in New York shifts west at East 10th Street because a cherry tree once stood there.

Medicinal uses: 

The cherry has large amounts of melatonin, a hormone produced by the pineal gland, which is known to produce a soothing effect on the brain neurons, redducing stress and promoting restful sleep, be an antidepressant, helps slow the aging process and prevents jet lag.  No wonder we feel so good when we fill our bellies with cherries.

Serving Size: 
20 Cherries
Nutritional Highlights: 

It is a good source of Riboflavin, Folate, Magnesium, Potassium and Copper, and a very good source of Vitamin A and Vitamin C

Caloric Ratio %