A cherry is a fleshy, single-seeded stone fruit, botanically called a drupe, that belongs to the genus Prunus. The familiar fruit we consume commercially originates from a small number of species. Selective breeding and natural mutation have resulted in well over 1,000 named variations, or cultivars, grown worldwide. Understanding the difference between a core species and a named cultivar is the foundation for classifying the many types of cherries available today.
The Major Botanical Species
The vast majority of cherries consumed globally descend from just two primary species, each defining a distinct flavor profile. Prunus avium, commonly known as the sweet cherry, grows on large, tall trees and produces fruit naturally low in acidity.
Prunus cerasus is the sour or tart cherry. These trees are typically smaller and more shrub-like, and they are significantly hardier than their sweet counterparts. The fruit from P. cerasus contains higher levels of acid, making it unsuitable for most people to eat fresh but ideal for cooking and processing. This species distinction dictates whether a cherry is destined for fresh market consumption or for use in baked goods and preserves.
Common Sweet Cherry Cultivars
Sweet cherries, derived from Prunus avium, are the variety most often eaten fresh and are characterized by their firm texture and high sugar content. The ‘Bing’ cherry is perhaps the most recognized cultivar in the United States, serving as a standard against which other varieties are often measured. ‘Bing’ cherries are large, heart-shaped, and develop a deep red to mahogany color when ripe, offering an intensely sweet flavor.
The ‘Rainier’ is easily identified by its unique blush of yellow and red skin. This variety is known for being slightly sweeter than ‘Bing’ and possesses a delicate, honey-like flavor.
The ‘Chelan’ cultivar is valued for its early ripening, beating ‘Bing’ to market by up to two weeks, and for its resistance to rain-induced cracking. ‘Chelan’ fruit is firm, dark mahogany, and offers a mild, sweet taste.
The ‘Lapins’ cultivar, a cross between ‘Van’ and ‘Stella’ cherries, is a popular late-season choice, producing large, dark red fruit with firmness. The ‘Coral Champagne’ is known for its exceptionally sweet, low-acid profile, making it excellent for fresh eating. These cultivars are grown primarily in the Pacific Northwest and California, which together account for the majority of U.S. sweet cherry production.
Sour and Specialty Cherry Cultivars
Sour cherries, or Prunus cerasus, are the workhorse of the cherry processing industry due to their pronounced tartness, which provides necessary structure and flavor for cooking. The ‘Montmorency’ is the dominant cultivar in the U.S., accounting for most of the production. It is a classic Amarelle-type cherry with bright red skin and yellow flesh, and its high acidity makes it the preferred cherry for pies, jams, and juices.
The ‘Balaton’, which originated in Hungary, is a Morello-type with deep red flesh and juice. ‘Balaton’ cherries are typically larger and possess a firmer texture than ‘Montmorency’, offering a rich, wine-like tartness. Its deep red juice is preferred for vibrant color retention during baking and processing.
Specialty types, such as the ‘Duke’ cherries (Prunus x gondouinii), are natural hybrids between sweet and sour species. These cherries have the tree habit of a sweet cherry but a distinctly acid flesh. Cultivars like ‘May Duke’ and ‘Reine Hortense’ possess a semi-sweet, tangy flavor, making them versatile for both fresh eating and cooking applications.