Most years, we’re savouring the first cherries right around now, as they normally ripen locally by the end of June. But if you’ve been frequenting the farmers’ markets, you’ve been eating cherries for weeks, since the sweet cherries, like most other seasonal produce, have come a full two weeks early.
The cherry is the fleshy stone fruit of the Prunus plant and comes in a range of sweet and sour varieties. There are over 1000 varieties of cherry but only about 10% of those are grown on a commercial scale. Most common are the sweet Bing, the sour Montmorency and the yellow-fleshed Rainier, although some Ontario farmers grow many more. If farmers’ don’t have their cherries labelled by variety at market, ask, because there are actually many varieties that are better tasting than those bland Bings.
The history of the cherry dates back to prehistoric times, and was introduced to England by Henry VIII. In North America, while wild cherries were native to the continent, the more traditional varieties we know were brought by French and English explorers and settlers. Prime cherry-growing regions include Southern Ontario, Michigan and British Columbia.