The Best Types of Cherries—Whether You’re Snacking or Making Pie

One of summer's most luscious, crave-worthy fruits, cherries top our list of seasonal favorites. And, lucky for fruit fans, there are several types of cherries to choose from, ranging from picnic-perfect sweet indulgences gobbled by the handful to tart varieties prized by home bakers and jam-makers. We connected with produce experts to learn more about some of the most popular varietals sold at local farmers markets and grocery stores.

What Exactly Are Cherries?

Cherries (botanical name, Prunus) are drupes, or stone fruits, related to nectarines, plums, and apricots. In the springtime, clusters of white or pink flowers bloom on edible, deciduous cherry trees, signaling the imminent arrival of the fruit, which is typically ready about 6 to 8 weeks later.

Characteristics: A perfect mouthful, ranging from half an inch to an inch in diameter, these plump, round fruits have juicy flesh surrounding hard pits and long stems. 

Sweet, sour, and hybrids: There are about 1,000 varieties of cherries, though you're likely to encounter a select few at your local grocers. Flavors and colors vary by type, and their season can extend into late summer. There are several main species, including sweet, sour, and duke cherries.

Sweet Cherries

Sweet cherries (Prunus avium) are eaten (OK, devoured) fresh, and include Bing, Queen Anne, and Rainier varieties, spinning the color wheel from yellow to red to purplish-black. "Sweet cherries—like Bing, Rainier, and others—are mainly grown on the West Coast, especially in states like Washington, Oregon, and California," says Rutul Joshi, director of produce merchandising for FreshDirect, an online grocer.

Rainier

Bing and Rainier, Joshi says, are two of the most popular sweet cherries. "Rainier cherries are light-colored whiteish/ blush of gold, exceptionally sweet (usually sweeter compared to red cherries), low in acidity, and high in sugar," he says, adding that they're often classified as jumbo in size.

Bing

There are many varieties of Bing cherries, which are medium to large, purplish-red, and even sweeter. "Bing cherries have the classic cherry flavor that we all know and love," says Heather Hart, senior category manager of produce at Baldor Specialty Foods. They have higher levels of sugar and acidity, which make their flavor richer and more complex, Joshi says. 

Black Cherries

Also colored deep purplish-red, black (or Chelan) cherries are sometimes mistaken for Bing cherries, but their flavor is milder and sweeter, and they ripen in mid-June, a few weeks before Bing. " Bing has become a general term many people use to refer to any dark sweet cherry, even if it's not the actual Bing variety," Joshi explains.

Lapins

And there are even sweeter cherries, ripe for the picking, including Lapins, a late-season, dark, sweet, red cultivar. "Coming on later in the season means that the fruit has had more time to grow, leading to them being larger, sweeter, and more flavorful," Hart explains. 

She points out that a cherry's pit size is somewhat uniform, no matter how plump the fruit. "So a bigger cherry—like Lapins—really does yield a better eating experience because there is more delicious fruit to bite into," she says.

Skylar Rae

Another sweet thing is Skylar Rae, a proprietary, golden-blush variety cultivated by Stemilt Growers in Washington. In size and color, it's a ringer for a Rainier. "While they look like a Rainier cherry, they are genetically different, and they are the sweetest cherry on the market," Hart says. They're known to have higher sugar levels—typically a few Brix points above Rainiers, Joshi adds.

Queen Anne

Although categorized as sweet, Queen Anne (also known as Royal Ann) cherries are slightly tart. The availability of this yellowish-red cherry is limited largely to July, and they're often used to make maraschino cherries, a festive finish to desserts and sweet cocktails, and for chocolate-covered cordial cherries.

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Sour Cherries

Grown in Michigan, sour cherries (Prunus cerasus), including Montmorency and Balaton varietals, have higher acid content. Though sold fresh (as well as frozen and canned), you probably won’t feast on a bowlful—they're commonly used for cooking, baking, and preserves, and squeezed for juice. "By themselves, the tartness can be somewhat overwhelming, but when used in a recipe, the flavor stands beautifully and creates an excellent complexity of sweet and tart flavor," Hart says.

Montmorency

Bright scarlet with yellow or white flesh, these cherries are typically the go-to for cherry pies.  "It's hard to go wrong with a classic tart cherry pie topped with ice cream," Hart says. They're also standouts in cherry cobblers, cherry crisps, cocktails, glazes, and more.

Balaton

Somewhat sweeter (and related to Morello cherries, more widely grown in Europe), this firm, deep burgundy cherry can also be used in pie fillings and any recipe that specifies sour cherries.

Duke Cherries

Duke cherries (Prunus × gondouinii), another category, are a cross between sweet and sour cherries cultivated in California, Michigan, and Washington. Hybrids, including the dark red Lake Duke and May Duke, and pinkish-red Reine Hortense, can be enjoyed fresh or used for preserves, baking, cooking, and even liqueurs.

Nutritional Benefits

Cherries are a good source of anti-inflammatory compounds and polyphenol antioxidants, which promote heart protection. They're also rich in vitamins C, K, and B6, along with potassium, magnesium, and calcium.

Buying and Storing Cherries

When shopping for cherries, look for nicely sized fruit with fresh green stems. "Shiny skin, a nice firm feel, and minimal pitting or blemishes make a big difference," Joshi says.

Those perfect specimens shouldn't linger on the counter.  "They are very temperature sensitive, so as soon as you get home, immediately put your cherries away in the refrigerator," Hart says.