First, you need to know there are basically two main types of cherries: sweet and tart. It’s like the difference between a charming, easy-going friend and that one high-strung relative who makes amazing pies. The sweet ones—like Bing and Rainier—are the ones you eat raw, feeling smug about your healthy snack choice.
Then there are the tart cherries, usually the Montmorency variety. These are the workhorses of the kitchen. Think of them as the sour-patch kids of the fruit world: first they pucker you, then they make the best cobblers and jams you’ve ever had. They don’t party in your fruit bowl; they get baked into deliciousness.
Where the Magic Happens (Hint: It’s Cold)
Cherries are drama queens about their climate. They need cold winters—like, seriously chilly—to hit the snooze button and rest. Then they need a warm, not-too-humid spring to bloom. If you live in Florida, sorry, it’s basically a cherry no-go zone.
In the United States, the real cherry capital is Michigan. Yes, that chilly, mitten-shaped state. They grow about 75% of the nation’s tart cherries. Driving through the orchards in the spring, with all those white blossoms, feels like you’ve stumbled into a wedding. For the sweet cherries, you have to look West—specifically Washington, Oregon, and California. That’s where the big, juicy, “I’m-about-to-stain-your-couch” cherries are grown.
