Apples Pears Cherries Blueberries

Washington

Cherries

Most people would agree- it’s not really summer until we start harvesting cherries. Cherries are one of Mother Nature’s truly seasonal crops, and we’ve learned to make the most of our time with them! We grow several varieties of cherries in various locations throughout Washington to ensure that we have a plentiful supply throughout the summer months (June-August).

 

Always Hand Picked

varieties


Bing

Chelan

Lapin

Skeena

Sweetheart

Bing

Oregon
1875

Bings are the leading commercial sweet cherry in North America. They are firm, juicy and a deep garnet red color when ripe. Bings are famed for their exceptional size and intensely sweet, vibrant flavor. Bing has become the standard by which other varieties are compared.

check Organic variety available

Harvested
June-July

Color / Flavor
Deep garnet red skin with matching flesh. 17-19% fruit sugar.

Chelan

Washington
1971

Chelan cherries are the leading early-ripening sweet cherry of the Pacific Northwest. These cherries ripen about two weeks ahead of Bings. Chelan cherries resemble Bings as they are also firm, round, heart-shaped fruit of good size.

Harvested
June

Color / Flavor
Mahogany red skin with medium to dark red flesh. 16-18% fruit sugar.

Lapin

British Columbia
1984

Lapins are large, mahogany red cherries that mature about ten days to two weeks after Bings. They are known for their size, excellent firmness, and rich flavor.

Harvested
July

Color / Flavor
Deep mahogany red skin with slightly lighter red flesh. 16-18% fruit sugar.

Skeena

British Columbia
1998

Large, sweet, and very firm, Skeena continues to grow in popularity with consumers and growers. Maturing about 16 days after Bing, this dark red to almost black variety has a very dense texture. This is a great late-season variety.

Harvested
July-August

Color / Flavor
Dark red to black skin with dark red flesh. 19-20% fruit sugar.

Sweetheart

British Columbia
1994

As the name suggests, Sweetheart cherries are indeed heart-shaped. They are large, bright red cherries that mature one week to 10 days after Lapins (3 weeks after Bing). Sweetheart cherries have a mild sweet flavor and outstanding firmness.

Harvested
July-August

Color / Flavor
Bright red skin with matching flesh. 16-19% fruit sugar.


Rainier

Rainier

Washington
1952

The Rainier cherry is a very attractive, exceptionally large yellow cherry with a bright red blush. Rainier has a distinctive and superior appearance among sweet cherry varieties. Delicately flavored with extraordinary sugar levels, the flesh is pure yellow, very firm and finely textured. Rainiers are best enjoyed in fresh applications.

check Organic variety available

Harvested
June-July

Color / Flavor
Golden skin with pink-red blush. 17-23% fruit sugar.

Nutrition

Cherries are continually identified as one of the healthiest produce items. Along with other berries, sweet cherries continue to garner medical and nutritional community attention relative to their low glycemic index and increased levels of antioxidants.

Northwest Cherries

Tips

When shopping for sweet cherries, select plump, shiny cherries with green stems. Avoid cherries that are soft or have brown spots on them.

  • Sweet cherries are a delicate fruit and should be handled carefully to avoid damage.
  • Avoid purchasing shriveled or soft cherries. Cherries do not continue to ripen after they are picked.
  • Avoid placing cherries in the sun or warm areas as they can become soft very easily.
  • Refrigerate your cherries immediately after purchase. Cherries can be kept fresh in the refrigerator for several days.
  • You can freeze fresh sweet cherries for future use. It’s best to pit them before freezing to easily incorporate into smoothies, baking or cooking needs, but you can also leave them whole. Whole cherries are best eaten before they are fully thawed (they are the most delicious with the best texture when they still have ice crystals on them).

Freezing Sweet Cherries
Work with small amounts (3 to 5 pounds) to allow for quick handling and freezing. Select firm, ripe cherries, rinse in cool water and drain them thoroughly. Use either of the following methods for freezing:

Method 1: Use whole cherries and do not remove the stems. Spread your cherries in a single layer on a baking sheet then place in your freezer. When completely firm, remove the cherries from the freezer and place into freezer-proof containers or plastic freezer bags; remove excess air, cover or fasten tightly and return to freezer.

Method 2: Use whole cherries with stems removed or pitted cherries. In a large bowl add 1/3 cup of sugar for each pint of cherries; toss lightly to coat cherries. Fill freezer proof containers or freezer bags; shake to pack fruit and continue to add cherries until full. Remove excess air, cover or fasten tightly and place into freezer.

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