Cherries are seasonal stone fruits, known scientifically as drupes, which signal the beginning of summer for many. They are categorized into two main groups: sweet cherries (e.g., Bing and Rainier) and tart or sour cherries (e.g., Montmorency). Because cherries do not ripen further once picked, the quality of the harvest depends entirely on precise timing.
General Cherry Harvest Windows
The overall cherry season in the United States typically spans from late May through August. Sweet cherries often kick off the season, with the earliest varieties becoming ready for picking in late spring.
Sweet cherry varieties are harvested first, generally appearing from late May into July. Tart cherries, which are mostly used for baking and processing, follow shortly after. The Montmorency tart cherry, the most common sour variety, is usually ready to pick from late June through July.
How Geography Impacts Picking Time
The exact month a cherry is ready for harvest is highly dependent on the local climate and geographical location. Cherry growers rely on accumulated heat units, meaning the harvest progresses from warmer, lower-latitude regions to cooler, higher-latitude areas. The first domestic cherries typically come from California, where the season can begin as early as late April or early May.
The season then moves northward to the Pacific Northwest, specifically Washington and Oregon, which account for the vast majority of the nation’s sweet cherry production. The harvest in these states usually starts in June and can continue well into August, with cherries from higher elevations ripening last.
The timing shifts for tart cherries, which are heavily concentrated in the Midwest. Michigan, the leading producer of Montmorency tart cherries, generally sees its harvest begin in late June or early July. This geographical progression ensures a steady supply of fresh cherries throughout the summer months.
Signs a Cherry is Ripe and Ready
A cherry’s appearance provides the most reliable indicator of ripeness. For sweet cherries like Bing, the fruit should have a deep, uniform red or nearly black color. Rainier cherries will show a golden-yellow with a bright red blush, while tart cherries, such as Montmorency, should be a brilliant, fire-engine red color.
A ripe cherry should feel firm and plump, indicating maximum juiciness and sugar content. If the fruit feels soft, mushy, or the skin appears wrinkled, it is likely past its prime. Tasting a sample is the final confirmation: sweet cherries should be lusciously sweet, and tart cherries should have a pleasant, balanced sourness.
It is important to pick cherries with their stems still attached, as this significantly extends their freshness and storage life. Since cherries are non-climacteric fruit, they stop developing once harvested. Any cherry picked before reaching optimal color and sweetness will remain undeveloped and will not improve off the tree.