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Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom." Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.

Prunus subg. Padus contains most racemose species that are called cherries which used to be included in the genera Padus (bird cherries), Laurocerasus (cherry laurels), Pygeum (tropical species such as African cherry) and Maddenia.[1] Examples of the racemose cherries are:

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The English word cherry derives from Old Northern French or Norman cherise from the Latin cerasum,[3] referring to an ancient Greek region, Kerasous () near Giresun, Turkey, from which cherries were first thought to be exported to Europe.[4]

The word "cherry" is also used for some species that bear fruits with similar size and shape even though they are not in the same Prunus genus; some of these species include the "Jamaican cherry" (Muntingia calabura) and the "Spanish cherry" (Mimusops elengi).[5]

The indigenous range of the sweet cherry extends through most of Europe, western Asia, and parts of northern Africa, and the fruit has been consumed throughout its range since prehistoric times. A cultivated cherry is recorded as having been brought to Rome by Lucius Licinius Lucullus from northeastern Anatolia, also known as the Pontus region, in 72 BC.[6]

The cultivated forms are of the species sweet cherry (P. avium) to which most cherry cultivars belong, and the sour cherry (P. cerasus), which is used mainly for cooking. Both species originate in Europe and western Asia; they usually do not cross-pollinate. Some other species, although having edible fruit, are not grown extensively for consumption, except in northern regions where the two main species will not grow. Irrigation, spraying, labor, and their propensity to damage from rain and hail make cherries relatively expensive. Nonetheless, demand is high for the fruit. In commercial production, sour cherries, as well as sweet cherries sometimes, are harvested by using a mechanized "shaker."[11] Hand picking is also widely used for sweet as well as sour cherries to harvest the fruit to avoid damage to both fruit and trees.

Like most temperate-latitude trees, cherry trees require a certain number of chilling hours each year to break dormancy and bloom and produce fruit. The number of chilling hours required depends on the variety. Because of this cold-weather requirement, no members of the genus Prunus can grow in tropical climates. (See "production" section for more information on chilling requirements)

Cherries have a short growing season and can grow in most temperate latitudes.[13] Cherries blossom in April (in the Northern Hemisphere) and the peak season for the cherry harvest is in the summer. In southern Europe in June, in North America in June, in England in mid-July, and in southern British Columbia (Canada) in June to mid-August. In many parts of North America, they are among the first tree fruits to flower and ripen in mid-Spring.

Generally, the cherry can be a difficult fruit tree to grow and keep alive.[12] In Europe, the first visible pest in the growing season soon after blossom (in April in western Europe) usually is the black cherry aphid ("cherry blackfly," Myzus cerasi), which causes leaves at the tips of branches to curl, with the blackfly colonies exuding a sticky secretion which promotes fungal growth on the leaves and fruit. At the fruiting stage in June/July (Europe), the cherry fruit fly (Rhagoletis cingulata and Rhagoletis cerasi) lays its eggs in the immature fruit, whereafter its larvae feed on the cherry flesh and exit through a small hole (about 1 mm diameter), which in turn is the entry point for fungal infection of the cherry fruit after rainfall.[15] In addition, cherry trees are susceptible to bacterial canker, cytospora canker, brown rot of the fruit, root rot from overly wet soil, crown rot, and several viruses.[12]

In the United States, most sweet cherries are grown in Washington, California, Oregon, Wisconsin, and Michigan.[43] Important sweet cherry cultivars include Bing, Ulster, Rainier, Brooks, Tulare, King, and Sweetheart.[44] Both Oregon and Michigan provide light-colored 'Royal Ann' ('Napoleon'; alternately 'Queen Anne') cherries for the maraschino cherry process. Most sour (also called tart) cherries are grown in Michigan, followed by Utah, New York, and Washington.[43] Sour cherries include 'Nanking' and 'Evans.' Traverse City, Michigan is called the "Cherry Capital of the World",[45] hosting a National Cherry Festival and making the world's largest cherry pie. The specific region of northern Michigan known for tart cherry production is referred to as the "Traverse Bay" region.

Most cherry varieties have a chilling requirement of 800 or more hours, meaning that in order to break dormancy, blossom, and set fruit, the winter season needs to have at least 800 hours where the temperature is below 45 F (7 C). "Low chill" varieties requiring 300 hours or less are Minnie Royal and Royal Lee, requiring cross-pollinization, whereas the cultivar, Royal Crimson, is self-fertile.[46] These varieties extend the range of cultivation of cherries to the mild winter areas of southern US. This is a boon to California producers of sweet cherries, as California is the second largest producer of sweet cherries in the US.[47]

Native and non-native sweet cherries grow well in Canada's provinces of Ontario and British Columbia where an annual cherry festival has been celebrated for seven consecutive decades in the Okanagan Valley town of Osoyoos.[48] In addition to the Okanagan, other British Columbia cherry growing regions are the Similkameen Valley and Kootenay Valley, all three regions together producing 5.5 million kg annually or 60% of total Canadian output.[49] Sweet cherry varieties in British Columbia include 'Rainier', 'Van', 'Chelan', 'Lapins', 'Sweetheart', 'Skeena', 'Staccato', 'Christalina' and 'Bing.'

An experiment conducted on the amount of cyanide found in cherries showed that a normal cherry pit contains 0.004 mg of cyanide, which is not a fatal dose for humans, but is best avoided, as different varieties of cherries may contain higher amounts of cyanide.[54][unreliable source?]

Each March, Macon becomes a pink, cotton-spun paradise as over 350,000 Yoshino cherry trees bloom in all their glory. Originally a sleepy southern town, Macon has now become a bustling center of beauty and international friendship.

Real ingredients never tasted so good. Tart and tasty. Chewy, but not ooey or gooey. This gluten free Cherry Pie is made with a simple, 3-ingredient mix of unsweetened cherries, dates, and almonds for big flavor with a cherry on top.

Mimi, you have done it again with le canard!! This gourmand duck burger looks so fabuleux, I feel the need to try this beautiful recipe by the end of the week. And I love that you included a cherry clafoutis, this is definitely my favourite Summer dessert (et avec les noyaux bien sr!). Beautiful article and photography as usual! Thank you for such lovely things to read about and see.

I love how you tell us some of the moments of your life. These stories are so natural, your family and the people where you live, who do everything doubly interesting. The pictures and the recipes are awesome. This Saturday some friends invite us to make a summer meal, he planned to lead a lemon tart cherry cafloutis but has made me change my mind.

Thank you for everything you share, enjoy long summer!

Thanks Mimi!

We all loved your cherry clafoutis, is ideal. A rich dessert, without excess sugar and the exquisite touch of orange blossom water.

A hug and happy summer to you and your family!

You have a beautiful blog and the recipes are just wonderful. I just learned your roots are in Poland. So I want to ask you if you know any good recipe to a cherry sauce. I have once eaten delicious cherry sauce with basmati rice in Poland. It was twenty years ago and I can still remember the wonderful lunch I had.

In fact I tried to cook it today but of course the taste was not the same.

This recipe is better than ever. My homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly. As always, wait for the pie to cool completely before slicing, which is another non-negotiable that helps avoid a soupy pie filling.

This homemade cherry pie is perfectly sliceable with a thick almond-hinted cherry pie filling and a golden brown buttery flaky pie crust. The ingredients are exactly the same as when I originally published the recipe in 2017, but quartering *some* of the cherries instead of just halving and reducing some juices on the stovetop both guarantee that the pie filling will set up perfectly.

I still love the old cranberry orange uncooked relish but no one else does. They all prefer the store bought jelled sauce. But EVERYONE loved this cherry-cranberry sauce version!! I did use a bit more honey, maybe 3T. This will be a standard part of all our future holiday meals.

Weems's biography, The Life of Washington, was first published in 1800. It became an instant bestseller due to its approachable style. However, the cherry tree myth did not appear until the book's fifth edition in 1806. 006ab0faaa