The cherry is a popular item within the American diet. Cherries are enjoyed fresh as a snack, baked into desserts, or used in processed forms like juices and dried goods. The diverse geography of the United States enables the cultivation of two distinct types of cherries, sweet and tart, in specific regions tailored to their unique growing needs.
Primary Sweet Cherry Production Hubs
The majority of sweet cherries (Prunus avium), which are typically consumed fresh, are grown in the far Western United States. Washington, California, and Oregon are the main producers of the nation’s sweet cherry output. Washington State is the nation’s leading producer, with a significant concentration of orchards in the arid valleys east of the Cascade Mountains, such as the Yakima Valley and Wenatchee areas.
This area provides the ideal microclimate, characterized by cold winters necessary for dormancy and dry, warm summers that promote high sugar content and firm fruit. Key varieties like Bing and Rainier thrive in this environment, with Bing representing a large portion of Washington’s production. California’s Central Valley also contributes significantly, with its earlier spring allowing it to kick off the domestic sweet cherry season.
Oregon is a major contributor, with production concentrated in the Pacific Northwest. The sweet cherry industry in these Western states focuses primarily on the fresh market. The combination of cold-hardy rootstocks and advanced irrigation systems supports the large-scale production of high-quality sweet cherries.
The Center of Tart Cherry Cultivation
Tart or sour cherries (Prunus cerasus) are primarily used for processing into products like pies, preserves, and juice. Michigan is the leader in this category, accounting for nearly three-quarters of the country’s total tart cherry production. The Traverse City area, often called the “Cherry Capital of the World,” is the heart of this industry.
The main variety cultivated is Montmorency, a light-red cherry with a strongly tart flavor. Michigan’s successful cultivation is attributed to the “lake effect” created by Lake Michigan, which moderates the climate and provides a more consistent, colder winter. Other states with notable tart cherry production include Utah, New York, and Wisconsin, which all possess the necessary cold-winter conditions.
The tart cherry industry uses mechanical shakers to quickly gather the fruit. These cherries are immediately cooled and processed because their delicate nature makes them unsuitable for long-distance fresh market shipping.
Necessary Environmental Factors for Growth
The specific horticultural needs of the trees dictate cherry production. All cherry trees require a period of cold dormancy to ensure proper bud break and fruit set in the spring. Sweet cherry varieties often require between 700 to 800 hours of temperatures below 45 degrees Fahrenheit, while some low-chill varieties require less. Without sufficient chilling, the trees will experience delayed or uneven flowering, resulting in poor yields.
Cherry trees demand well-drained soil, as they are intolerant of saturated conditions that can cause root rot. A major environmental risk is the occurrence of spring frost, which can destroy the developing blossoms after the trees have exited dormancy. This factor makes regions with predictable spring weather patterns highly desirable for commercial cherry production.