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Red cherries with stems

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).

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.

Botany

[edit]

True cherries

[edit]
Main article: Prunus subg. Cerasus
Prunus avium, sweet cherry
P. cerasus, sour cherry
Prunus avium from Cáceres. The variety Picota is famous for its quality
Germersdorfer variety cherry tree in blossom

Prunus subg. Cerasus contains species that are typically called cherries. They are known as true cherries[1] and distinguished by having a single winter bud per axil, by having the flowers in small corymbs or umbels of several together (occasionally solitary, e.g. P. serrula; some species with short racemes, e.g. P. maacki), and by having smooth fruit with no obvious groove.[2] Examples of true cherries are:

Bush cherries

[edit]
Main article: Prunus sect. Microcerasus
Prunus tomentosa, Nanking cherry (a bush cherry species)

Bush cherries are characterized by having three winter buds per axil.[2] They used to be included in Prunus subg. Cerasus, but phylogenetic research indicates they should be a section of Prunus subg. Prunus.[1] Examples of bush cherries are:

  • Prunus cistena Koehne – purple-leaf sand cherry
  • Prunus humilis Bunge – Chinese plum-cherry or humble bush cherry
  • Prunus japonica Thunb. – Korean cherry
  • Prunus prostrata Labill. – mountain cherry, rock cherry, spreading cherry or prostrate cherry
  • Prunus pumila L. – sand cherry
  • Prunus tomentosa Thunb. – Nanking cherry, Manchu cherry, downy cherry, Shanghai cherry, Ando cherry, mountain cherry, Chinese dwarf cherry, Chinese bush cherry

Bird cherries, cherry laurels, and other racemose cherries

[edit]
Main article: Prunus subg. Padus
Prunus ilicifolia, hollyleaf cherry (a cherry laurel species)
Prunus serotina, black cherry (a bird cherry species)

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:

Etymology

[edit]
The Cherry Seller by Sara Troost (Netherlands, 18th century)

The English word cherry derives from Old Northern French or Norman cherise from the Latin cerasum,[3] referring to an ancient Greek region, Kerasous (Κερασοῦς) 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]

Antiquity

[edit]

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 BCE.[6]

Cherries were introduced into England at Teynham, near Sittingbourne in Kent, by order of Henry VIII, who had tasted them in Flanders.[7][8][9]

Cherries, along with many other fruiting trees and plants, probably first arrived in North America around 1606 in the New France colony of Port Royal, which is modern-day Annapolis Royal, Nova Scotia. Richard Guthrie described in 1629, the "fruitful valley adorned with...great variety of fruit trees, chestnuts, pears, apples, cherries, plums and all other fruits."[10]

Cultivation

[edit]
"Cherry orchard" redirects here. For other uses, see Cherry Orchard (disambiguation).
Cherry time by Salvatore Postiglione

The most common cherry species in cultivation is sweet cherry (P. avium) to which most cherry cultivars belong. The sour cherry (P. cerasus) is also cultivated, mainly for cooking. Both species originate in Europe and western Asia; they usually do not cross-pollinate. In East Asia, Chinese cherry (P. pseudocerasus) and downy cherry (P. tomentosa) have been cultivated for thousands of years for their sweet fruits.[11]

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."[12] 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.

Common rootstocks include Mazzard, Mahaleb, Colt, and Gisela Series, a dwarfing rootstock that produces trees significantly smaller than others, only 8 to 10 feet (2.5 to 3 meters) tall.[13] Sour cherries require no pollenizer, while few sweet varieties are self-fertile.[13]

A cherry tree will take three to four years once it is planted in the orchard to produce its first crop of fruit, and seven years to attain full maturity.[14][failed verification]

Growing season

[edit]

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.[14] 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.

In the Southern Hemisphere, cherries are usually at their peak in late December and are widely associated with Christmas. 'Burlat' is an early variety which ripens during the beginning of December, 'Lapins' ripens near the end of December, and 'Sweetheart' finish slightly later.[15]

Pests and diseases

[edit]
Cherries with Monilinia laxa

Generally, the cherry can be a difficult fruit tree to grow and keep alive.[13] 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.[16] 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.[13]

Cultivars

[edit]
Rainier cherries from the state of Washington, US

The following cultivars have gained the Royal Horticultural Society's Award of Garden Merit:

Name Height
m		 Spread
m		 Ref.
Accolade 8 8 [17]
Amanogawa 8 4 [18]
Autumnalis (P. × subhirtella) 8 8 [19]
Autumnalis Rosea (P. × subhirtella) 8 4 [20]
Avium Grandiflora (see Plena)
Colorata (P. padus) 12 8 [21]
Grandiflora (see Plena)
Kanzan 12 12+ [22]
Kiku-shidare-zakura 4 4 [23]
Kursar 8 8 [24]
Morello (P. cerasus) 4 4 [25]
Okamé (P. × incam) 12 8 [26]
Pandora 12 8 [27]
Pendula Rosea 4 4 [28]
Pendula Rubra 4 4 [29]
Pink Perfection 8 8 [30]
Plena (Grandiflora) 12 8+ [31]
Praecox (P. incisa) 8 8
Prunus avium (wild cherry) 12+ 8+
Prunus × cistena 1.5 1.5 [32]
Prunus sargentii (Sargent's cherry) 12+ 8+ [33]
Prunus serrula (Tibetan cherry) 12 8+ [34]
Shirofugen 8 8 [35]
Shirotai 8 8 [36]
Shōgetsu 8 8 [37]
Spire 12 8 [38]
Stella 4 4 [39]
Ukon 8 8+ [40]

See cherry blossom and Prunus for ornamental trees.

Production

[edit]
Main article: List of countries by cherry production
Top (sweet) cherry producing nations in 2020 (tonnes)
Rank Country Production
1 Turkey 724,994
2 United States 294,900
3 Chile 255,471
4 Uzbekistan 185,068
5 Iran 164,080
6 Italy 104,380
7 Greece 93,740
8 Spain 82,130
9 Ukraine 63,550
10 Bulgaria 52,330
World 2,609,550
Source: UN Food & Agriculture Organization[41]
Top sour cherry producing nations in 2020 (tonnes)
Rank Country Production
1 Russia 254,800
2 Turkey 189,184
3 Ukraine 174,630
4 Serbia 165,738
5 Poland 153,100
6 Iran 121,651
7 Uzbekistan 70,650
8 United States 63,276
9 Hungary 61,460
10 Belarus 53,763
World 1,479,045
Source: UN Food & Agriculture Organization[41]

In 2020, world production of sweet cherries was 2.61 million tonnes, with Turkey producing 28% of this total. Other major producers of sweet cherries were the United States and Chile. World production of sour cherries in 2020 was 1.48 million tonnes, led by Russia, Turkey, Ukraine and Serbia.

Middle East

[edit]
Ripe sweet cherries in Tehran

Major commercial cherry orchards in West Asia are in Turkey, Iran, Syria, Lebanon, and Azerbaijan.

Europe

[edit]

Major commercial cherry orchards in Europe are in Turkey, Italy, Spain and other Mediterranean regions, and to a smaller extent in the Baltic States and southern Scandinavia.

In France since the 1920s, the first cherries of the season come in April/May from the region of Céret (Pyrénées-Orientales),[42] where the local producers send, as a tradition since 1932, the first crate of cherries to the president of the Republic.[43]

North America

[edit]
See also: Cherry production in Michigan
Fresh Michigan cherries in a basket

In the United States, most sweet cherries are grown in Washington, California, Oregon, Wisconsin, and Michigan.[44] Important sweet cherry cultivars include Bing, Ulster, Rainier, Brooks, Tulare, King, and Sweetheart.[45] 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.[44] Sour cherries include 'Nanking' and 'Evans.' Traverse City, Michigan is called the "Cherry Capital of the World",[46] 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 7 °C (45 °F). "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.[47] 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.[14]

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.'

Australia

[edit]

In Australia, cherries are grown in all the states except for the Northern Territory. The major producing regions are located in the temperate areas within New South Wales, Victoria, South Australia and Tasmania. Western Australia has limited production in the elevated parts in the southwest of the state. Key production areas include Young, Orange and Bathurst in New South Wales, Wandin, the Goulburn and Murray valley areas in Victoria, the Adelaide Hills region in South Australia, and the Huon and Derwent Valleys in Tasmania.

Key commercial varieties in order of seasonality include 'Empress', 'Merchant', 'Supreme', 'Ron's seedling', 'Chelan', 'Ulster', 'Van', 'Bing', 'Stella', 'Nordwunder', 'Lapins', 'Simone', 'Regina', 'Kordia' and 'Sweetheart'. New varieties are being introduced, including the late season 'Staccato' and early season 'Sequoia'. The Australian Cherry Breeding program is developing a series of new varieties which are under testing evaluation.[50]

The New South Wales town of Young is called the "Cherry Capital of Australia" and hosts the National Cherry Festival.

Nutritional value

[edit]

Raw sweet cherries are 82% water, 16% carbohydrates, 1% protein, and negligible in fat (table). As raw fruit, sweet cherries provide little nutrient content per 100 g serving, as only dietary fiber and vitamin C are present in moderate content, while other vitamins and dietary minerals each supply less than 10% of the Daily Value (DV) per serving, respectively (table).[51]

Compared to sweet cherries, raw sour cherries contain 50% more vitamin C per 100 g (12% DV) and about 20 times more vitamin A (8% DV), beta-Carotene in particular (table).[52]

Cherries, sour, red, raw
Nutritional value per 100 g (3.5 oz)
Energy209 kJ (50 kcal)
12.2 g
Sugars8.5 g
Dietary fiber1.6 g
0.3 g
1 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
7%
64 μg
7%
770 μg
85 μg
Thiamine (B1)
3%
0.03 mg
Riboflavin (B2)
3%
0.04 mg
Niacin (B3)
3%
0.4 mg
Pantothenic acid (B5)
3%
0.143 mg
Vitamin B6
3%
0.044 mg
Folate (B9)
2%
8 μg
Choline
1%
6.1 mg
Vitamin C
11%
10 mg
Vitamin K
2%
2.1 μg
MineralsQuantity
%DV†
Calcium
1%
16 mg
Iron
2%
0.32 mg
Magnesium
2%
9 mg
Manganese
5%
0.112 mg
Phosphorus
1%
15 mg
Potassium
6%
173 mg
Sodium
0%
3 mg
Zinc
1%
0.1 mg
Other constituentsQuantity
Water86 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[53] except for potassium, which is estimated based on expert recommendation from the National Academies.[54]
Cherries, sweet, red, raw
Nutritional value per 100 g (3.5 oz)
Energy263 kJ (63 kcal)
16 g
Sugars12.8 g
Dietary fiber2.1 g
0.2 g
1.1 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin A equiv.
0%
3 μg
0%
38 μg
85 μg
Thiamine (B1)
2%
0.027 mg
Riboflavin (B2)
3%
0.033 mg
Niacin (B3)
1%
0.154 mg
Pantothenic acid (B5)
4%
0.199 mg
Vitamin B6
3%
0.049 mg
Folate (B9)
1%
4 μg
Choline
1%
6.1 mg
Vitamin C
8%
7 mg
Vitamin K
2%
2.1 μg
MineralsQuantity
%DV†
Calcium
1%
13 mg
Iron
2%
0.36 mg
Magnesium
3%
11 mg
Manganese
3%
0.07 mg
Phosphorus
2%
21 mg
Potassium
7%
222 mg
Sodium
0%
0 mg
Zinc
1%
0.07 mg
Other constituentsQuantity
Water82 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[53] except for potassium, which is estimated based on expert recommendation from the National Academies.[54]

Health risks

[edit]

The cherry kernels, accessible by chewing or breaking the hard-shelled cherry pits, contain amygdalin, a chemical that releases the toxic compound hydrogen cyanide when ingested. The amount of amygdalin in each cherry varies widely, and symptoms would show only after eating several crushed pits (3–4 of the Morello variety or 7–9 of the red or black varieties). Swallowing the pits whole normally causes no complications.[55]

Other uses

[edit]
Cherrywood chest of drawers

Cherry wood is valued for its rich color and straight grain in manufacturing fine furniture, particularly desks, tables and chairs.[56][57]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Cherry

View on Grokipedia
from Grokipedia
The cherry is a stone produced by trees of the genus Prunus in the rose family (Rosaceae), with the two primary cultivated species being the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus), both native to and valued for their flavorful drupes used in fresh consumption, processing, and ornamental purposes. These deciduous trees typically grow 15–30 feet tall with broadly rounded or conical crowns, featuring alternate, serrated green leaves, showy white spring flowers in clusters, and smooth to peeling bark, thriving in temperate climates with full sun and well-drained, moisture-retentive soils. The consists of a fleshy outer layer surrounding a single pit, with sweet cherries yielding round, yellow-to-red drupes up to 1 inch in diameter that are eaten raw, and sour cherries producing smaller, bright red fruits harvested for pies, jams, and drying due to their tart taste. Originating likely in the region between the Caspian and Seas, cherries have a cultivation history spanning over 2,000 years, with evidence of use by ancient civilizations in and for , , and wood. Introduced to around 70 BCE by the Roman general from Pontus (modern-day ), sweet cherries spread across and later to the , while sour cherries, originated in the Caspian- Sea region with early in , became staples in Eastern European agriculture. As of 2023, major production occurs in regions like , , the , , and , with global output reaching about 5 million metric tons in 2024/25; sweet cherries require cross-pollination and 800–1,400 chill hours for optimal yields, whereas self-fertile sour varieties are hardier in colder zones (USDA 3a–8b). Beyond their culinary role—providing antioxidants, vitamins, and anti-inflammatory compounds—cherries serve ecological functions as pollinator attractors and larval hosts for butterflies, though they face challenges from pests like aphids and diseases such as brown rot, necessitating careful management in orchards. Note that while the fruits are edible, the pits, leaves, and stems contain cyanogenic glycosides, making them toxic if ingested in quantity.

Botany

True cherries

True cherries belong to the subgenus Cerasus within the genus of the family , encompassing approximately 50–60 species primarily distinguished by their racemose inflorescences and fruit morphology. This subgenus includes key fruit-producing species such as (sweet cherry), a diploid species, and (sour cherry), a tetraploid derived from hybridization between P. avium and the dwarf cherry P. fruticosa. Native to the temperate regions of Europe and western , with some diversification in the as a glacial refuge, the subgenus has dispersed to and through and cultivation. Species in the subgenus Cerasus are deciduous trees or shrubs typically reaching heights of 5–20 meters, featuring a trunk up to 1.5 meters in diameter in mature P. avium specimens, with strong in young trees leading to a conical or rounded crown. They bear alternate, simple leaves that are oval to lanceolate, 4–14 cm long, with finely serrated margins; leaves of P. avium are moderately hairy on the abaxial surface, while those of P. cerasus are often glabrous. Flowers emerge in late spring as white to pinkish clusters in racemes or corymbs, with five petals measuring 8–15 mm and hypanthia 4–7 mm, attracting insect pollinators. The fruits are drupes, 1–2 cm in diameter, containing a single smooth stone (pit) within a fleshy pericarp; they ripen in early to and vary from to dark or . Pollination in true cherries is predominantly entomophilous, relying on bees and other insects, though many species exhibit gametophytic self-incompatibility controlled by S-loci, necessitating cross-pollination from compatible varieties for fruit set in P. avium. In contrast, P. cerasus is generally self-compatible and self-pollinating, allowing single-tree fruit production without a pollinizer. This difference influences orchard management, as sweet cherries require synchronized bloom times and universal donors like certain self-fertile cultivars for effective pollination. Key distinctions between major species highlight their agricultural roles: P. avium produces larger, heart-shaped fruits that are sweet and edible fresh, with drupes 13–30 mm in diameter and glabrous skin turning dark red to black at maturity. P. cerasus yields smaller, rounder drupes (10–18 mm) that are tart and typically used for processing, with brighter red hues and a more compact tree form reaching 3–10 meters. These morphological and genetic variances, including endocarp shape and level, underscore the subgenus's evolutionary adaptation for fruit production in temperate climates.

Bush cherries

Bush cherries encompass low-growing shrub species within the section Microcerasus of the subgenus Cerasus, distinguished by their compact, suckering growth habit. Key representatives include Prunus besseyi, known as the western sand cherry, and Prunus tomentosa, the Nanking cherry. These species are classified separately from taller true cherries due to their phylogenetic placement and morphological traits. Physically, bush cherries are dwarf shrubs typically reaching 0.5 to 2 meters in height, forming dense, spreading colonies through suckering. They feature small, narrow leaves (2-5 cm long), often with a texture in P. tomentosa, and produce clusters of pinkish-white flowers in early spring. The fruits are small, drupes measuring 0.5-1 cm in diameter, ripening to red or dark purple in early summer, and are suitable for fresh eating, jams, or wildlife attraction. Their compact form makes them ideal for hedges, groundcover, or erosion control in landscapes. Native to diverse regions, P. besseyi originates from the of , ranging from southward to and , where it thrives in dry, sandy or gravelly soils. In contrast, P. tomentosa is indigenous to northern and western , including , Korea, , and , favoring well-drained, alkaline soils in steppe-like environments. Both species exhibit strong adaptations to arid conditions and poor soils, with P. besseyi particularly noted for stabilizing dunes. These shrubs demonstrate exceptional cold hardiness, surviving in USDA zones 2 to 3, which enables cultivation in regions too harsh for many true cherries. Their fruits mature early in the season, often by mid-June, providing a quick harvest ahead of larger cherry varieties. Hybridization efforts frequently involve crossing bush cherries with true cherries ( subgenus Cerasus) to develop dwarfing s that impart compactness and improved hardiness to commercial orchards. For instance, P. besseyi serves as a for sweet and sour cherries, reducing tree size while maintaining compatibility in colder climates. Bird cherries and related species encompass several taxa within the genus Prunus characterized by racemose inflorescences, distinguishing them from the corymbose-flowered true cherries in subgenus Cerasus. These include species in subgenera Padus and Laurocerasus, such as Prunus padus (European bird cherry) and Prunus laurocerasus (cherry laurel), which are primarily valued for ornamental purposes rather than fruit production. Prunus padus, placed in subgenus Padus, is a or typically reaching heights of up to 9 meters, with a dense, elongate crown, purple-gray to green-gray bark, and elliptic to obovate leaves up to 10 cm long that are sharply serrate and long-petiolated. Its flowers are small, white or cream-colored, measuring 4-6 mm, and arranged in elongate cylindrical terminal racemes, blooming in spring and attracting pollinators like bees and flies. The fruits are small, black, ovoid drupes that ripen in summer, primarily consumed by birds. Native to wet woodlands, meadows, riverbanks, and forest edges across , temperate , and northern , P. padus thrives in moist, temperate environments of the . Like other bird cherries, it contains cyanogenic glycosides such as prulaurasin and in its leaves, stems, seeds, and bark, which can release upon ingestion, posing toxicity risks especially to ruminants like , deer, and , with symptoms exacerbated after freezing. Prunus laurocerasus, in subgenus Laurocerasus, forms an or small growing 3-6 meters tall and 2.5-3 meters wide, featuring broad, elliptic-oblong, glossy green leaves up to 25 cm long and 12 cm wide, with fine teeth and glands near the midrib. The produces fragrant white flowers less than 2.5 cm in size, clustered in erect axillary racemes up to 10 cm long during spring, followed by small purple-black drupes under 2.5 cm that appear in summer. Originating from regions spanning southeastern Europe to southwestern Asia, P. laurocerasus is adapted to understories and is widely naturalized in temperate areas. Its leaves, stems, and seeds harbor high levels of cyanogenic glycosides including , , and prulaurasin, leading to severe poisoning symptoms such as gasping, weakness, convulsions, and potential if ingested by humans or animals. Both are employed ornamentally for hedging, screening, and specimen planting due to their attractive foliage, flowers, and form, while providing value by attracting birds to their , though they are not suitable for commercial fruit cultivation owing to concerns. In landscapes, P. padus adds seasonal interest with its racemes and fall color, whereas P. laurocerasus offers year-round structure in shaded settings.

History

Etymology

The word "cherry" traces its origins to the Greek (κερασός), referring to the bird cherry or a related , possibly influenced by pre-Greek or Anatolian substrates given the word's phonetic structure. From , the term progressed through kerasía (κεράσια), meaning the cherries themselves, to Latin cerasum, which denoted both the fruit and the tree, named after the region of Cerasus (modern-day in ), where cherries were abundant and traded. This Latin form spread via *ceresia into as cerise, reflecting the fruit's introduction to through ancient Mediterranean trade routes. In English, "cherry" emerged in the as cheri or chirrie, borrowed from Anglo-Norman cherise (a collective plural form misinterpreted as singular, prompting the addition of an -r-). This evolution parallels cognates in other , such as German Kirsche, which derives from the same Latin and Greek pathway, underscoring the shared Indo-European linguistic heritage of the term across Europe.

Early cultivation and antiquity

The domestication of the sweet cherry (Prunus avium) likely began in the region encompassing northeastern Anatolia (modern-day Turkey) and the areas around the Black and Caspian Seas during the Neolithic or early Bronze Age, around 3000 BCE, through gradual human selection of wild progenitors for larger fruit and better yields. Archaeological evidence includes carbonized fruit pits from prehistoric sites in the Black Sea region, indicating early exploitation for food, though systematic cultivation emerged later in Asia Minor. Wild cherries were gathered for their edible fruits, with the transition to domestication supported by genetic studies showing development involving human intervention to favor traits like seed dispersal reduction. The sour cherry () was likely first domesticated in the Carpathian Basin or nearby regions of around 2000–3000 BCE, with archaeological evidence of cultivated forms appearing in sites, and genetic analyses indicating a hybrid origin from and ground cherry (). The earliest written records of cherries appear in , with describing the tree in his Enquiry into Plants around 300 BCE, noting its cultivation in for both and timber, and distinguishing between wild and cultivated forms. By the Roman era, cherries were well-established, as detailed by in his (circa 77 CE), where he credits the general Lucius Licinius Lucullus with introducing cultivated varieties from Pontus (near the ) to around 74 BCE following his campaigns against Mithridates VI. Pliny catalogs several Roman varieties, such as the dark Lutatian and the esteemed Plinian, highlighting their rapid proliferation and use in gardens and orchards across the empire. Roman expansion facilitated the spread of cherry cultivation, with Pliny noting that within 120 years of introduction, the trees had reached Britain by the mid-1st century CE, likely planted along roadsides and in settlements by legionaries. In antiquity, cherries were primarily valued for fresh consumption, with their wood used for tools and possibly dyes derived from bark, though pits in Roman-era deposits confirm widespread dietary use.

Cultivation

Growing conditions and season

Cherry trees thrive in temperate climates characterized by distinct seasons, requiring a period of winter to break bud and initiate growth. Traditional sweet cherry varieties typically demand 800 to 1,200 chill hours—defined as hours with temperatures between 0°C and 7°C (32°F to 45°F)—while sour cherries require 1,200 or more, though low-chill cultivars of both may require as few as 200 to 500 hours. These conditions align with USDA Hardiness Zones 5 to 9 for sweet cherries and 4 to 8 for sour cherries, where cold winters prevent insufficient while avoiding extreme freezes that damage buds. Optimal for cherry cultivation is well-drained, loamy, and slightly acidic to neutral, with a range of 6.0 to 7.5 to support root health and nutrient uptake; sweet cherries prefer 6.3 to 7.2, while sour varieties tolerate slightly broader acidity up to 6.0. Sites should provide full sun exposure for at least 6 to 8 hours daily to promote vigorous growth and fruit quality, while good air circulation helps minimize moisture-related issues. Poor drainage or heavy clay soils can lead to , so amendments like or are recommended for preparation. The growing season in the typically begins with flowering in spring, from to May, when temperatures rise above 10°C (50°F), followed by development over the subsequent 6 to 8 weeks. occurs primarily in to , with individual trees offering a narrow window of 7 to 10 days to capture peak flavor and firmness before overripening or splitting. Cherry trees are primarily propagated through onto compatible rootstocks to combine desirable scion traits with root vigor and disease resistance, as rarely yields true-to-type . Common rootstocks include Mazzard (), a vigorous standard option that produces full-sized trees suited to deep soils, and Gisela series (e.g., Gisela 5 or 6), which dwarf trees to 50-80% of standard size for easier management in high-density orchards. In response to climate change, cherry cultivation faces challenges from warmer winters reducing chill hours in traditional zones and earlier blooming increasing vulnerability to late spring frosts. For instance, in 2025, late frosts in Europe led to substantial crop losses following earlier blooming, while the Pacific Northwest achieved record production amid ongoing adaptation efforts. Adaptations include selecting low-chill varieties and using protective measures like frost fans, potentially expanding viable zones southward while monitoring for erratic weather patterns.

Pests and diseases

Cherry trees are susceptible to a range of pests and diseases that can significantly impact fruit quality and yield. Major insect pests include the cherry fruit fly (Rhagoletis indifferens), which lays eggs in developing fruit leading to larval infestation and premature fruit drop, and black cherry aphids (Myzus cerasi), which cause defoliation and sooty mold through sap-feeding. Birds, such as robins and cedar waxwings, also pose a threat by pecking at ripening fruit, resulting in direct consumption and damage that renders berries unmarketable. Key fungal and bacterial diseases affect cherry cultivation, with brown rot caused by Monilinia fructicola and M. laxa being particularly destructive; it infects blossoms, twigs, and fruit, leading to rotting and spore spread in wet conditions. Bacterial canker, induced by Pseudomonas syringae, causes dieback, gummosis, and canker formation on trunks and branches, often exacerbated by wounding or cold stress. Viral infections like cherry leaf roll virus (CLRV) result in leaf rolling, reduced vigor, and delayed fruit ripening, transmitted via pollen or grafting. Control strategies emphasize (IPM), combining cultural, biological, and chemical approaches to minimize environmental impact. For insects, monitoring with traps and targeted applications, such as spinosad for cherry flies, are recommended, while resistant rootstocks help mitigate borers and . Bird damage is effectively reduced using netting over orchards or reflective tape, with studies showing up to 90% protection in high-value crops. Organic options include for and kaolin clay sprays for flies, alongside practices like removing infested . For diseases, fungicides like target brown rot during bloom, while pruning infected cankers and improving air circulation prevent bacterial spread; CLRV management relies on virus-free propagation material. An emerging threat is the spotted wing drosophila (), an invasive fly that infests ripening cherries before harvest, with populations increasing due to milder winters and extended growing seasons as of 2025. This pest has driven up management costs, including more frequent use, and contributes to yield losses. Without effective management, pests and diseases can cause yield losses of up to 50% in cherry production, with economic impacts including reduced market access and higher control expenses estimated at thousands of dollars per hectare.

Varieties and Cultivars

Sweet cherry cultivars

Sweet cherry cultivars, derived from Prunus avium, represent the primary group cultivated for fresh consumption, characterized by large, heart-shaped fruits with high sugar content and mild flavor profiles suited to eating out of hand. Breeding efforts in the 19th and 20th centuries, primarily in the United States and Europe, focused on selecting for desirable traits such as fruit size, uniform color, and resistance to cracking from rain exposure, leading to the release of over 230 new varieties during this period across public and private programs. These developments transformed sweet cherries from local wild selections into globally dominant fresh market fruits, with modern hybrids continuing to emphasize firmness and extended shelf life for international shipping. Among the most prominent cultivars is 'Bing', a dark red (mahogany) variety with firm flesh measuring 276-319 g/mm on a scale, harvested in mid-to-late season, and prized for its sweet flavor and shipping durability despite high susceptibility to rain cracking. Originating in the of the around 1875 from a propagated by orchard foreman Ah Bing, it became the standard for commercial production in the region for over a century. Another key variety, 'Rainier', features a distinctive yellow-red bicolor blush exterior, early-to-mid-season ripening, and exceptional sweetness, commanding premium prices due to its unique appearance and flavor, though it shares 'Bing's vulnerability to cracking. Developed in 1952 at as a cross between 'Bing' and 'Van', it was named after and quickly gained popularity for fresh markets. 'Lambert', known for its large size, deep red mahogany color, and rich sweetness, ripens in mid-season and offers good productivity, making it a reliable choice for growers. This cultivar arose in 1848 as a volunteer under a 'Napoleon' tree in the U.S. , later propagated widely for its heart-shaped fruits. Sweet cherries dominate the global market, comprising approximately 75% of total cherry production due to their appeal in fresh consumption. Mature trees typically yield 20-50 kg of per season, varying by and management, with higher densities enhancing overall output. At , firmness is assessed using penetrometers to ensure quality, as softer fruits (<200 g/mm) degrade faster; post-harvest, refrigerated storage at 0-5°C extends to 2-3 weeks by slowing respiration and maintaining texture. Recent advancements include hybrids like 'Regina', a late-season ripening 14-15 days after 'Bing', with dark skin, firm texture, and superior resistance to rain-induced cracking, enabling better yields in wet climates. Bred in during the 1950s at the Jork Fruit Experiment Station as a cross involving 'Schneider' and 'Rube' parents, it was released in the 1990s and has seen increased adoption in the 2020s for its shipping quality and large fruit size, though productivity remains moderate without optimized rootstocks like Gisela series.

Sour cherry cultivars

Sour cherry cultivars, derived from , are primarily valued for their tart flavor profile, making them ideal for processed products like pies, jams, and juices rather than fresh consumption. These varieties typically produce smaller fruits measuring 1-1.5 cm in , with higher acidity levels ( 3.5-4.0) that contribute to their distinctive sour taste and suitability for cooking applications. Unlike sweet cherries, sour cherry cultivars exhibit greater acidity and are bred for culinary uses, providing a sharp contrast in flavor and market orientation. Key cultivars include Montmorency, the dominant variety in North American production, known for its bright skin, white flesh, and self-fertile nature, which makes it a standard choice for fillings due to its firm texture and high yield on good soils. Morello, a traditional European type, features dark fruits with reddish and intense tartness, while English Morello offers medium-sized, very dark fruits with red flesh, noted for its heavy initial cropping and late-season ripening about 10-14 days after Montmorency. All major sour cherry cultivars are self-pollinating, enabling simpler orchard management without the need for cross-pollination. Originating from Eastern Europe and regions including modern-day Russia, sour cherry cultivars have been selectively bred for traits such as rain tolerance to reduce fruit cracking and adaptability to mechanical harvesting, which is common for processing-oriented crops like these. Dwarfing rootstocks like the Gisela series promote more compact growth and higher-density planting in orchards for sweet cherries. Mature trees generally yield 10-30 kg of fruit per tree, with some dual-purpose selections providing both high fruit output and reliable pollen production to support nearby plantings.

Ornamental and wild varieties

Ornamental cherry varieties are cultivated primarily for their aesthetic qualities, such as profuse spring blossoms, rather than fruit yield. The Japanese flowering cherry, Prunus serrulata, is a broadleaf deciduous tree reaching 20-35 feet in height, renowned for its clusters of double white flowers that emerge before the leaves in spring. These flowers often lack viable fruit set, prioritizing visual appeal in landscape settings like parks and gardens. A prominent cultivar, Yoshino cherry (Prunus × yedoensis), features single pink-to-white blossoms and dark green foliage, growing 20-50 feet tall in full sun with well-drained soil; it is especially valued for its role in mass plantings, including the iconic Tidal Basin displays in Washington, D.C. Another example, the Kwanzan cultivar of P. serrulata, produces double pink flowers, yellow fall foliage, and typically no fruit, making it ideal for bonsai or patio accents at heights of 15-25 feet. Wild cherry species contribute to ecological restoration and , often thriving in natural or semi-natural habitats without human selection for fruit. In , the pin cherry (Prunus pensylvanica), also known as fire cherry or bird cherry, is a small pioneer tree, 25-30 feet tall, that colonizes disturbed sites across the and . Its extensive absorbs runoff and stabilizes , playing a key role in on post-fire or logged landscapes. This species supports by providing and food for birds, while its bright red branches and fine-textured form add subtle ornamental value in native plantings. Hybrids expand the ornamental palette by combining traits for enhanced garden performance. The Okame cherry (Prunus 'Okame'), a cross between the Taiwan flowering cherry (P. campanulata) and the Fuji cherry (P. incisa), blooms early in spring—often in —with abundant, mildly fragrant rosy-pink single flowers, reaching 20-25 feet in a rounded canopy. Its heat and cold tolerance make it suitable for diverse climates, providing one of the earliest floral shows and preventing late frost damage when sited on north- or east-facing exposures. This hybrid's non-fruiting nature emphasizes its use as a specimen for extending seasonal interest in residential landscapes. Conservation efforts underscore the ecological importance of wild cherry populations, which face ongoing pressures despite their relative stability. In , wild sweet cherry () occurs in scattered, low-density stands and is not classified as endangered continent-wide, but from threatens its and population integrity. Similarly, the bird cherry () maintains high within-population variation across and , yet localized declines occur due to land-use changes, with rarer distributions in southern regions like . These species support by serving as keystone elements in riparian and ecosystems, aiding pollinators and dispersers amid broader European losses. As of 2025, initiatives like the EU's genetic resource networks emphasize to preserve adaptive traits against climate pressures. Beyond flowers, ornamental and wild cherries offer striking non-fruit traits that enhance year-round appeal. Leaves typically emerge dark green, transitioning to vibrant yellow, orange, or burgundy in autumn for a dramatic fall display, as seen in Yoshino and Kwanzan varieties. Bark provides textural interest, ranging from smooth gray-brown and glossy on P. serrulata to shiny red-brown and peeling on paperbark cherry (P. serrula), which peels in horizontal strips for winter ornamentation. These features, combined with compact forms and in wild types like pin cherry, make them versatile for ecological and landscape restoration.

Production

Global cherry production reached 5.197 million metric tons in the 2023/2024 marketing year, but declined to 4.638 million metric tons in 2024/2025 due to challenges, with the USDA Foreign Agricultural Service forecasting a further slight drop to 4.6 million metric tons for 2025/2026. Sweet cherries account for about 60% of total output, driven by demand for fresh consumption, while sour cherries constitute the remainder, primarily for . led production in 2024/2025 with 900,000 metric tons, followed by at 933,200 metric tons. Overall, production has grown by 20-30% in since 2020 due to expanding orchards and favorable climates, contrasting with relative stagnation in traditional European regions, though the 2025 season marked a global decline of over 10% for 2025/2026 owing to late frosts in the . The global industry generates an economic value of approximately $3-4 billion USD at the farm gate, with exports playing a key role; for instance, the has increased shipments to Asian markets like , , and amid shifting dynamics with . Key challenges include climate variability, exemplified by 2025 late frosts causing yield drops of up to 60% in and 15-30% in the and , alongside erratic rainfall, prompting a shift toward sustainable practices such as to mitigate risks. Technological advances adopted since 2020, including drone-based monitoring for pest detection and as well as AI-driven yield prediction models, have enhanced efficiency and reduced losses by up to 15% in pilot programs.

Major producing regions

Turkey was the world's largest producer of cherries in 2024/25 with output of 933,200 metric tons, predominantly consisting of sweet varieties destined for export markets in , Russia, and the Middle East, but production is forecast to decline 60% to 400,000 metric tons in 2025/26 due to severe frosts, , and . The country's , characterized by hot, dry summers and mild, wet winters, supports extensive cultivation in regions like the and Aegean areas, enabling high yields of export-quality fruit. In the United States, cherry production is concentrated in Washington State, which accounts for over two-thirds of the national output of sweet cherries, totaling around 260,000 tons in the 2025 season, with a focus on the Bing cultivar known for its large size and firm texture (national total 383,000 tons). The Pacific Northwest's cool, maritime climate, supplemented by extensive irrigation systems drawing from the Columbia River Basin, facilitates optimal growing conditions and consistent quality for both domestic consumption and exports. Iran and Chile serve as key off-season suppliers to markets, leveraging their respective climates to fill seasonal gaps during winter months. Iran's production was estimated at 280,000 tons in 2024/25, benefiting from adaptations to subtropical and temperate zones in provinces like East Azerbaijan, allowing early-season harvests that complement global supply chains. Similarly, Chile's production reached 730,000 metric tons with 670,000 tons of exports in the 2024/25 season (), supported by subtropical influences in its central valleys that enable counter-seasonal production for year-round availability in markets like the and . In , sour cherry production predominates in countries such as and , where output is influenced by subsidies under the that support and market stabilization. produced about 80,000 metric tons of sour cherries in 2025, thriving in its with cold winters ideal for , while the total was 644,000 tons in 2024/25 but is forecast to drop to 526,000 tons in 2025/26 due to spring frosts, with emphasizing varieties suited to its warmer, Mediterranean conditions. Australia represents an emerging producer, with southern regions like yielding 18,000 metric tons in the 2025/26 season, benefiting from cool temperate climates that yield high-quality, pest-resistant fruit, though down 10% from prior year. However, the industry faces ongoing challenges, including strict quarantine measures to prevent incursions from pests like , which impact export protocols to and domestic interstate trade.

Nutrition and Health

Nutritional composition

Cherries are nutrient-dense fruits with a composition that varies between sweet () and sour () varieties. Per 100 grams of raw sweet cherries, the caloric content is approximately 63 kcal, consisting primarily of 82% , 1.1 g of protein, 16 g of carbohydrates (including 13 g of sugars), 0.2 g of , and 2.1 g of . These macronutrients contribute to the fruit's low while providing essential structural components. Key micronutrients in sweet cherries include at 7 mg (about 8% of the daily value), at 222 mg, and smaller amounts of calcium (13 mg) and iron (0.4 mg). Sour cherries differ notably, offering higher levels of (64 mcg per 100 g) and organic acids such as malic , which contribute to their tart flavor and profile, alongside 50 kcal, 10 mg of , and 173 mg of per 100 g. Cherries are rich in phytochemicals, particularly anthocyanins, which serve as potent antioxidants; tart varieties can contain 21–285 mg per 100 g, compared to 10–80 mg in sweet cherries, with cyanidin-3-glucoside as a predominant form. Recent analyses have also identified content ranging from 2.1 to 20 ng/g across varieties, with sweet cherries reaching 10–20 ng/g and tart cherries 2.1–13.5 ng/g, as updated in 2025 studies using . Polyphenols, including these compounds, are typically quantified via (HPLC), which separates and measures individual phenolic profiles for accurate assessment. Post-harvest storage impacts nutrient stability, with levels degrading due to oxidation and enzymatic activity; for instance, sweet cherries may lose about 20% of their within one week under refrigerated conditions (0–4°C).
Nutrient (per 100 g raw)Sweet CherriesSour Cherries
Calories (kcal)6350
Water (%)8286
Protein (g)1.11.0
Carbohydrates (g)1612
Sugars (g)138
Fiber (g)2.11.6
Fat (g)0.20.3
(mg)710
(mcg)364
(mg)222173
Anthocyanins (mg)10–8021–285

Health benefits

Cherries, particularly tart varieties rich in anthocyanins, have demonstrated anti-inflammatory effects in clinical trials, primarily through the reduction of circulating markers such as C-reactive protein (CRP). A randomized controlled trial involving older adults found that daily consumption of tart cherry juice led to a 25% decrease in CRP levels after 12 weeks, attributed to the inhibition of pro-inflammatory pathways by anthocyanins. Meta-analyses of randomized controlled trials from 2018 to 2022 further confirm that tart cherry supplementation significantly lowers CRP compared to controls, with reductions ranging from 20% to 25% in non-exercise contexts, supporting its role in mitigating systemic inflammation. Tart cherry juice has been shown to aid , particularly in individuals with , by elevating levels and extending duration. In a pilot study of adults with , twice-daily intake of tart cherry juice increased total time by an average of 84 minutes as measured by , alongside a rise in urinary excretion. Another reported improvements of 30 to 85 minutes in duration among insomniacs after two weeks of consumption, linking these benefits to the natural content and in cherries that promote circadian regulation. Consumption of cherries supports exercise recovery by alleviating muscle soreness and following intense . A randomized demonstrated that tart cherry juice reduced markers of muscle damage and soreness by up to 22% in runners after a marathon, due to its polyphenols that counteract exercise-induced . Systematic reviews of multiple studies indicate consistent attenuation of and faster recovery of muscle function with doses providing approximately 40-50 mg of anthocyanins daily, enhancing performance in subsequent bouts of exercise. Studies on sleep and exercise recovery benefits have commonly used dosages of 30–60 mL tart cherry concentrate (or equivalent ~240–480 mL juice) daily, often split into two doses; powder or capsules provide ~480–850 mg equivalents. Initiating supplementation 3–7 days before intense training may optimize results, with low-sugar versions preferred; tart cherry is generally safe, though consultation with a healthcare provider is advised for individuals with kidney issues. Cherries contribute to cardiovascular health by modestly lowering and improving lipid profiles through their content. In a study of middle-aged adults with elevated , daily cherry juice intake reduced systolic by 3-5.7 mmHg over four weeks, alongside decreases in LDL levels. Meta-analyses support these findings, showing that -rich cherry consumption inhibits vascular inflammation and oxidative damage, leading to better endothelial function and reduced total in at-risk populations. For gout management, cherries inhibit production and crystallization, reducing the frequency of flares. A case-crossover study of 633 gout patients found that cherry intake over two days was associated with a 35% lower risk of recurrent attacks, independent of other medications. Recent reviews up to 2025 reaffirm this, noting that anthocyanins in cherries lower serum by 15-20% in hyperuricemic individuals, providing a dietary strategy to complement pharmacological treatments.

Potential risks

Individuals sensitized to birch pollen may experience oral allergy syndrome (OAS) upon consuming raw cherries, affecting 30-70% of such patients, with symptoms typically including itching, tingling, and swelling of the lips, mouth, throat, and palate. Cherry pits and leaves contain amygdalin, a cyanogenic glycoside present at levels up to approximately 3.9 mg/g in seeds, which can hydrolyze to release hydrogen cyanide (HCN) when chewed or crushed. The lethal dose of HCN is 0.5-3.5 mg/kg body weight, posing a risk of cyanide poisoning if large quantities of pits are ingested, though the flesh is safe. Excessive consumption of cherries can lead to digestive discomfort due to high sorbitol content (0.93 to 6.88 g per 100 g), a poorly absorbed in the intestines, causing , gas, and osmotic ; excess dietary fiber (up to 2.1 g per 100 g), which may overwhelm digestion and result in indigestion or further gas production; and organic acids such as malic and citric, which can irritate the gastric mucosa, potentially exacerbating stomach pain, reflux, or heartburn in individuals with sensitivities or pre-existing gastric issues. Pesticide residues are commonly detected in commercial cherries, with the European Union's 2024 monitoring reports indicating that while most samples comply with maximum residue levels, exceedances occur in a portion of imported and domestic produce, necessitating washing and peeling where possible. Cherries contain low levels of (approximately 2.1 mcg per 100 g), which may result in minimal interactions with medications like , though consistent intake is advised for patients on such therapy to avoid fluctuations in blood clotting.

Uses

Culinary applications

Cherries are widely used fresh in both sweet and savory culinary preparations. In desserts, they feature prominently in classics like , a French baked dish where whole cherries are embedded in a batter of eggs, , , and sugar, often flavored with almond extract for enhanced aroma. Fresh cherries also appear in salads, providing tartness and texture when combined with greens, nuts, or proteins, and they pair exceptionally well with in confections or with cheeses on boards for balanced sweet-acidic contrasts. Processed cherries form the basis of numerous baked goods, preserves, and beverages. Pies, such as the iconic American , traditionally incorporate Montmorency sour cherries for their bright tartness, which balances the sweetness of the filling and crust. Jams and compotes are made by cooking pitted cherries with sugar and sometimes lemon juice to create spreads for toast or fillings for pastries. In beverages, cherries are fermented and distilled into liqueurs like , a clear spirit produced from morello cherries with an content of 40-50%, commonly used to flavor desserts or cocktails. Across global cuisines, cherries inspire diverse dishes. In Turkish cuisine, vişne compote—made by simmering sour cherries (vişne) with sugar, water, and spices like cloves—serves as a refreshing side or dessert topping. American cherry pie remains a staple, while in Japanese cuisine, sakura-cherry rice incorporates pickled cherry blossoms into glutinous rice for a subtle floral note in seasonal meals. In Persian cuisine, albaloo polo features sour cherries cooked with saffron-infused rice and often meatballs for a sweet-sour balance. Preservation methods extend cherries' availability year-round while maintaining usability in cooking. Canning involves packing whole or halved cherries in or water, then processing in a boiling-water bath to seal jars for shelf-stable storage. Drying reduces fresh cherry weight by approximately 75% through , yielding chewy fruits ideal for or snacking. Freezing, often after pitting and coating in , retains about 90% of the fruit's nutrients, making it suitable for smoothies or pies. In 2025, cherries are increasingly integrated into plant-based innovations, such as protein bars flavored with tart cherry extracts for natural sweetness and s, reflecting a broader trend toward functional, sustainable foods.

Non-culinary uses

Cherry bark, particularly from wild cherry (), has been used historically in to prepare teas that soothe coughs and support respiratory health due to its content of cyanogenic glycosides like , which exhibit sedative effects on the . In the , extracts from cherry stems have gained attention in for their and anti-inflammatory properties, with formulations incorporating them into gels and skincare products to promote anti-aging benefits and skin stability. Additionally, components derived from sweet cherry seeds, such as diglycerides, have been identified as promoting skin growth in recent cosmetic research. The wood of sweet cherry () is valued in for its fine to medium texture, straight or slightly wavy grain, and reddish-brown hue, making it suitable for high-quality furniture, , and due to its medium hardness and good workability. Extracts from cherry fruit skins have been employed traditionally as a natural source of pigments for textiles, yielding pale hues on fabrics when simmered and fixed properly. Cherry trees are prominently featured in ornamental landscaping for their spring blossoms, with the in , celebrating the blooming around the since 1912, drawing visitors to view over 3,000 trees as a symbol of natural beauty and international friendship. essential oil blends, inspired by the floral scent, are used in and perfumery to evoke the transient beauty of the blooms, though primarily derived from synthetic or mixed sources rather than direct leaf extraction. Cherry pits hold potential for biofuel production through processes like , where they yield bio-oil fractions of 32-58% under optimal temperatures of 400-500°C, supported by their oil content ranging from 23-29% rich in fatty acids suitable for after esterification. Waste products such as and pits from cherry processing are repurposed as , providing nutritional value while reducing disposal; approximately 20% of pomace is currently utilized in this manner. In systems, cherry trees contribute to by enhancing aggregate stability through increased soil organic carbon and content in orchard topsoils, particularly in regions like China's where their root systems help mitigate . These practices align with broader benefits, where integrating fruit trees like cherries improves overall and carbon storage compared to cropping.

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