Cherries

History

Edible cherries derive from two species, the wild cherry and sour cherry. The wild cherry or sweet cherry is grown for consumption. The sour cherry is mainly for cooking and jam making. Both species originate in Europe and western Asia, and do not cross-pollinate.

Types:

BING
This popular cherry has red/mahogany-colored skin and flesh. The stone is relatively small, while the fruit itself is crisp, firm and juicy. Consumers enjoy its sweet, rich flavor, which is the reason that it’s the dominant variety.

RAINIER
This cherry is recognizable by its golden/pink blushed skin color. It’s a finely textured variety with firm, clear flesh and colorless juice. The Rainier offers consumers a very sweet, delicate flavor.

LAMBERT
This heart-shaped, dark red cherry is slightly smaller than the Bing. It has a sweet, rich flavor and moderately firm flesh. The Lambert variety is also a favorite among consumers.

VAN
This late-season cherry is appreciated for its refreshingly sweet taste and deep red color. Consumers love to snack on Vans, one after another.

Source: California Cherry Advisory Board

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Murray Family Farms

Vickie and Steve Murray farm in the Central Valley to preserve their farming heritage, educate the publc about agriculture and nutrition and to provide you with fresh, ripe produce, including 17 varieties of cherries! More...

Ripeness

Fresh cherries should be clean, bright, shiny, and plump with no blemishes. Sweet cherries should have firm, but not hard flesh, while sour cherries should be medium-firm. The darker the color, the sweeter the cherry.

Avoid cherries with cuts, bruises, or stale, dry stems. You’ll find stemmed cherries less expensive, but be aware that cherries with the stems intact will have a longer shelf life.

Storage

Store unwashed cherries in a plastic bag in the refrigerator, and wash just before eating.

Cancer

The terpenes found in cherries may protect against skin cancer.