The question of when black cherries are in season is complex because the term refers to two distinct types of fruit. The season is not a single, fixed date but a dynamic window influenced by geography, climate, and species. Understanding the timing requires differentiating between the commercial fruit found in grocery stores and the native, wild species found in forests. The black cherry season spans several months, beginning in late spring in some locations and extending into the early fall in others.
Defining the Black Cherry: Commercial vs. Wild Varieties
The fruit most consumers purchase is a cultivated sweet cherry, often a dark-colored variety chosen for its deep, almost black, hue. These commercial cherries, which include varieties like Bing, are the product of large-scale orchards. They are selectively bred for size, sweetness, and shelf-life, representing the vast majority of black cherries sold globally.
The other black cherry is the native American species, Prunus serotina, a large forest tree native to eastern North America. This wild fruit is smaller, darker, and possesses a more complex, sometimes slightly bitter flavor profile. While its fruit is edible and used by foragers for jams or wines, the tree is commercially valued more for its fine, reddish-brown timber used in cabinetry. The difference between these two species explains the variance in harvest times.
Peak Season for Commercial Sweet Cherries
The season for commercially grown sweet cherries is a progression that moves across the country, generally beginning in late spring and concluding in late summer. The entire domestic season typically spans from late May through August. The harvest begins earliest in warmer, southern growing regions.
The first fresh black cherries often appear from California, where the season can start as early as late April and peak during May and June. This early availability is due to the state’s warm climate and specialized cultivars.
As the weather warms, the harvest shifts northward into the Pacific Northwest, specifically Washington and Oregon, which are major producers of dark, sweet varieties. The Pacific Northwest season typically begins in June and continues through July. Simultaneously, other growing areas, such as Michigan, see their harvest take place during the later summer months. Midwestern harvest windows typically run from late June through July, sometimes extending into early August. This geographical sequencing ensures a continuous supply of fresh fruit for several months.
Timing the Harvest of Wild Black Cherries
The native black cherry, Prunus serotina, follows a distinctly later ripening schedule than commercially farmed sweet cherries. This wild species generally ripens in the late summer and early fall. The maturation period is heavily dependent on latitude, starting earlier in the southern parts of its range and much later in the north.
In the southeastern United States, the fruit may ripen as early as late June or early July. In the Allegheny Plateau of Pennsylvania and New York, the fruit darkens between mid-August and mid-September. The fruit initially appears red and gradually deepens to a dark, glossy black color as it reaches full maturity. Cherries do not continue to ripen once they are picked, meaning they must be harvested when they are fully dark and possess their maximum flavor.
Maximizing the Season Through Storage and Preservation
Since the season for fresh cherries is relatively brief, proper handling is necessary to maintain their quality. Fresh cherries should be stored unwashed and kept cold immediately after purchase or harvest, as they lose quality rapidly at room temperature. Refrigeration at a temperature near 32°F (0°C) is ideal, and placing them in a perforated bag or container helps maintain the right balance of cold and humidity.
For extending the enjoyment beyond a few weeks, freezing is the most effective long-term method. Cherries can be frozen whole, though pitting them first saves time later and improves texture for baking or smoothies. The prepared fruit should be spread in a single layer on a baking sheet to freeze individually, then transferred to an airtight container or freezer bag. Other preservation techniques, such as drying the fruit or cooking it into jams and preserves, also allow the rich flavor of black cherries to be enjoyed throughout the year.