Background Info:

  • Cherries were brought to the U.S. by ship in the 1600s
  • Cherry production began in the 1800s in Northern Michigan
  • States that produce the majority of cherries in the U.S.:
    • California, Michigan, Washington, Oregon, Utah

Nutrition Information (1 cup without pits):

  • Calories: 97
  • Fat: 0 grams
  • Carbohydrates: 25 grams
  • Protein: 2 grams
  • Fiber: 3 grams
  • Sugar: 20 grams
  • Calcium: 20 mg
  • Cholesterol: 0 mg
  • Potassium: 343 mg
  • Sodium: 0 mg
  • Iron: 1 mg
  • Vitamin C: 8 mg
  • Vitamin A: 97 IU
  • Folate: 6 mg


  • Sweet or sour/tart
    • Sweet varieties include Bing, Stella, Van, and Rainier
    • Montmorency is a tart variety


  • Summer
    • Sweet cherry season is from May to August
    • Tart cherry season is from June to August


  • Select firm cherries that are uniform in color and glossy with stems attached
  • In general, the darker the cherry, the sweeter its flavor
    • There are exceptions such as yellow cherry varieties
  • Avoid soft, shriveled, or blemished cherries


  • Refrigerate fresh ripe cherries up to 10 days in loose plastic wrapping to allow exposure to oxygen
    • Do not stack too many or the weight can crush the cherries on the bottom
  • Keep canned cherries up to 18 months at 70°F
  • Frozen cherries should maintain high quality for 1 year
  • Dried cherries can be held for 24 months at 70°F
  • Jams should keep for a least 1 year


  • Stem & wash thoroughly just before using
  • Handle carefully to avoid bruising
  • If desired, remove pits


  • Can cherries to create a cherry pie filling or jam
  • Dry for cherry raisins or fruit leather
  • Add to salads, oatmeal, yogurt, or trail mix
  • Mix into smoothies
  • Garnish meat dishes or create a glaze for ham
  • Make into a syrup to top pancakes, waffles, or French toast
  • Bake into cakes, cookies, and muffins
  • Enjoy cherry ice cream
  • Dip into melted chocolate for dessert or a garnish
  • Enjoy cherries Jubilee
  • Make a cherry vinaigrette


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