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A Juicy Guide to Popular Cherry Varieties and How to Enjoy Them

Cherries are a cheerful sign of early summer, often arriving at farmers markets before any other stone fruit. These small treats, packed with flavor, contain a hard inner pit—sometimes mistaken for the seed, which actually lies inside the stone. Whether you enjoy them fresh by the handful or incorporated into recipes, cherries offer a world of flavor. While there are hundreds of varieties grown across the United States, here are six of the most familiar and widely enjoyed.

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Sophie Delacroix

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A Juicy Guide to Popular Cherry Varieties and How to Enjoy Them
Cherries are a cheerful sign of early summer, often arriving at farmers markets before any other stone fruit. These small treats, packed with flavor, contain a hard inner pit—sometimes mistaken for the seed, which actually lies inside the stone.
Whether you enjoy them fresh by the handful or incorporated into recipes, cherries offer a world of flavor. While there are hundreds of varieties grown across the United States, here are six of the most familiar and widely enjoyed.

Bing Cherries

These dark red beauties are the best-known sweet cherry in the U.S. With a slightly heart-like shape and firm, juicy flesh, Bing cherries are rich and sweet with a mild tang. Their flavor intensifies as their color deepens. They're great for fresh snacking and are generally in season from late spring through midsummer.

Rainier Cherries

With their eye-catching blush tones—golden yellow on one side and pinkish-red on the other—Rainier cherries are candy-like in sweetness. Their pale, tender interior makes them perfect for eating raw, but they're not ideal for cooking, as heat diminishes their color and texture. You’ll typically find them between May and August.

Queen Anne Cherries

Also known as Royal Ann, these cherries resemble Rainiers in appearance but have a sharper taste. They’re still sweet, but with a bit more zing. Their availability is brief—usually around July, especially near Independence Day. Many people recognize their name from the chocolate-covered cherry confections popular during the holidays, and they’re commonly used to produce maraschino cherries. Traditional maraschinos trace their roots to Croatia’s Dalmatian coast, where marasca cherries were preserved in a cherry-based liqueur. Today’s version is brined, sweetened, and often dyed bright red or other vivid hues.

Black Cherries

This term refers to several sweet cherry varieties with nearly black skins. Though small, these cherries pack plenty of flavor, with sweetness increasing as their color darkens. While fantastic fresh, they also hold up well in desserts like pies and cakes.

Montmorency Cherries

Montmorency cherries are the go-to tart variety in the U.S. While they can be eaten plain by those who enjoy a sour kick, they’re more commonly used in cooking, juicing, and making preserves. These cherries are fragile and primarily grown in Michigan, making them a rare find in markets outside that region unless frozen or processed.

Morello Cherries

Deep red and mouth-puckeringly tart, Morellos are a baker’s dream. Often referred to as "pie cherries," these juicy varieties are too sour to eat raw but shine in tarts, jams, and other desserts. They’re typically available only during July and can be hard to locate fresh, though canned or jarred options are more widespread.

How to Choose and Handle Cherries

Buying Tips: Select cherries that are plump, glossy, and unblemished. Stems, if still attached, should look fresh and bendable, not dry or brittle.
Storage Advice: While cherries taste best at room temperature soon after purchase, they can be stored in the fridge in a breathable container to extend their freshness for a few days.
Pitting Methods: Removing pits can be time-consuming if you're prepping a large batch. Hand-held pitters work well for small amounts, while crank-style tools are better for bigger jobs.
If you don’t have a pitter, use household items:
A firm straw can push the pit out from the stem end.
A bent paperclip (into an S-shape) can hook and extract the pit.
A gentle press with the flat side of a knife can loosen the stone, making it easier to remove by hand.

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