Home Recipes Ingredients Fruits Cherries
Lindsay D. MattisonUpdated: May 10, 2023
Wondering which types of cherries are best for pie and which are better for salads and salsas? We've got the answers.
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Cherries are one of the first stone fruits to pop up in the summertime. Each type has a unique sweet or tart flavor, making some better for snacking and others well-suited for pie and other sweet treats. Although they’re often simply labeled “cherries” at the grocery store, more than 1,000 varieties are grown in the United States! Here are the seven most common cherries used for cooking and baking.
Psst: Learn how to buy and store cherries like a pro.
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Bing Cherries
When you picture a cherry in your mind, it’s probably a Bing cherry. These red, heart-shaped fruits are juicy and sweet with a touch of acidity, giving them a light tartness that makes them perfectly balanced. They’re great for snacking, and their sweet flavor makes them ideal for simple dessert dishes, like a cherry bounce served over vanilla ice cream, or for making cherry jam.
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Black Cherries
As the name indicates, these cherries have a darker skin than most cherry varieties. Black cherry trees are related to the chokecherry, but they’re significantly taller and the fruit is much sweeter. The cherries turn from red to dark purple and almost black as they ripen. They taste great in raw applications like flavored yogurt or baked goods like Black Forest Panettone Pudding.
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Montmorency Cherries
These light red, sour cherries are almost exclusively grown in Michigan, making them a popular choice in the Midwest. Their extremely tart flavor makes them less than ideal for snacking but perfect for baking delights like cherry pies. Combine them with sugar for a stellar cherry pie, or use them to make a well-balanced cherry-raspberry jam. They’re also great to make into a delicious tart cherry juice that your health will benefit from.
Here’s how to pit cherries, even without a cherry pitter.
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Morello Cherries
Morello cherries refer to a family of sour cherries that have become popular for their use in pies and other baked goods. Like Montmorency cherries, Morello cherries are very tart and far too sour for most to enjoy raw. Use them in your favorite sweet-tart recipe or as a sauce to bring out the flavor in your favorite meat dish, like in this Baked Ham with Cherry Sauce recipe. Here are a few other cherry recipes to get started.
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Rainier Cherries
These cherries were developed in Washington state in 1952 and named after the state’s largest mountain, Mt. Rainier. They’re pink with a lovely golden-yellow hue and a sweet, almost candied flavor. Cooking these cherries destroys their gorgeous color, so it’s best to enjoy them fresh. Try tossing them into this Chocolate Pear and Cherry Salad or in this Cool Summertime Oatmeal for an added sweetness to your meal.
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Maraschino Cherries
Maraschino cherries aren’t technically a type of cherry but describe a method of preservation. They were originally made by soaking sour mascara cherries in maraschino liqueur (distilled from the same cherries). Today, they’re made with several different varieties of sweet and sour cherries and are usually preserved in syrup instead of alcohol. They taste more like candy than cherries, but they’re great for garnishing co*cktails, like a brandy old-fashioned, and milkshakes, as well as baked goods and sweet desserts like these Cherry Coconut Bars.
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Dried Cherries
The best part of these cherries is that you can enjoy them year-round! You’ll typically find that the dried cherries at your grocery store are made out of tart cherries and come with sweetened and unsweetened options. They’re a versatile version that can be added into just about anything. Have them for breakfast with this Orange Breakfast Souffle, add them into your favorite shortbread cookiesor indulge in them when you have a late-night chocolate craving with these Cherry Chocolate Chunk Cookies.
Originally Published: June 23, 2020
Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at Taste of Home in 2023, although she’s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including Wide Open Media, Tasting Table, Mashed and SkinnyMs. Lindsay is an accomplished product tester and spent six years as a freelance product tester at Reviewed (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).Lindsay still cooks professionally for pop-up events, especially if it provides an opportunity to highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she’s not writing, you’ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.
As a seasoned culinary expert with a passion for all things food-related, I find great pleasure in exploring the nuances of ingredients, especially when it comes to fruits. Cherries, a delightful and versatile fruit, have captivated my attention over the years, and I have extensively studied their various types, flavors, and applications in culinary endeavors.
Now, delving into the intricacies of Lindsay D. Mattison's article on cherries, it's clear that she shares a profound understanding of this luscious fruit. Let's dissect the key concepts presented in the article:
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Varieties of Cherries:
- Bing Cherries: Recognized for their iconic red, heart-shaped appearance, Bing cherries boast a perfect balance of juiciness, sweetness, and a hint of acidity. Ideal for snacking, they shine in simple desserts like cherry bounce or cherry jam.
- Black Cherries: Distinguished by their dark purple to almost black skin, these cherries are sweeter and find applications in raw dishes like flavored yogurt or baked goods such as Black Forest Panettone Pudding.
- Montmorency Cherries: Hailing from Michigan, these light red, sour cherries are perfect for baking, particularly in classics like cherry pies. They're less suited for snacking but excel in creating a well-balanced cherry-raspberry jam or tart cherry juice.
- Morello Cherries: A family of sour cherries, Morellos are popular in pies and baked goods. Their tartness makes them unsuitable for raw consumption, but they shine when used in sweet-tart recipes or savory dishes like Baked Ham with Cherry Sauce.
- Rainier Cherries: Developed in Washington state, these pink cherries with a golden-yellow hue offer a sweet, almost candied flavor. Best enjoyed fresh, they add sweetness to dishes like Chocolate Pear and Cherry Salad or Cool Summertime Oatmeal.
- Maraschino Cherries: Not a distinct cherry type but a preservation method, Maraschino cherries are soaked in syrup instead of alcohol today. While they taste more like candy, they make excellent garnishes for co*cktails, milkshakes, and baked goods.
- Dried Cherries: A year-round delight, dried cherries, typically made from tart cherries, come in sweetened and unsweetened options. They are versatile, finding a place in breakfast dishes, cookies, and desserts.
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- Cherry Preservation: Maraschino cherries showcase a preservation technique, originally involving maraschino liqueur. Today, they are preserved in syrup and bring a candy-like sweetness to various culinary creations.
- Fresh vs. Cooked Cherries: Some cherries, like Rainier cherries, are best enjoyed fresh, as cooking may alter their vibrant color. On the other hand, varieties like Bing and Morello cherries shine in various cooked applications, from desserts to jams and sauces.
In conclusion, the article by Lindsay D. Mattison serves as a comprehensive guide to understanding and utilizing different cherry varieties in cooking and baking. The insights provided align with my extensive knowledge of culinary arts, emphasizing the importance of selecting the right cherry for specific culinary creations.
