Rainier Cherry 101: Everything You Need to Know

Life is just a bowl of Rainier cherries.

What are Rainier cherries? What do these red blush-colored cherries taste like? And why do they cost more money? Here are all your answers about this sweet summer fruit.

What Are Rainier Cherries? An Overview.

Head to the supermarket, grocery store, or farmers market in June and July, and chances are you will see bags and bags of deep red cherries, ripe and ready for snacking and baking. But for a short time window, you may notice another type of cherry: lovely, pale pinkish Rainier cherries.

Unlike their dark sweet cherry counterparts, Rainier cherries are golden yellow cherries with a beautiful red blush color, with a few other differences (and similarities), including:

• Tolerance to bruising: They’re a little more sensitive and thin skinned, like some people
• Flavor: These have a lovely flavor, similar to black or red cherries but more mild
• Growing season and locations: Rainier cherry trees primarily grow in the Pacific Northwest and Northwestern United States, especially in Washington state (hence, Rainier). Other states growing Rainier cherries include: Oregon, Montana, Utah, Idaho, and Wyoming.

There is, of course, a National Rainier Cherry Day. It’s July 11, so mark your calendars! It’s not just a fruit. It’s an annual event.

The difference in hue and flavor are the main differences you’ll notice while eating Rainier cherries — the flesh is about the same — but be sure to read on for more differences and everything you need to know about this ephemeral summer stone fruit.

Where do These Cherries Come From? Why Are They That Color?

Rainier cherries were developed in the 1950s at Washington State University, as a hybrid between Van and Bing cherries. A Washington state produce breeder named Harold Fogle originally developed the cherry while experimenting on ways to extend the cherry growing season.

Van and Bing cherries — the two varietals crossed to develop the Rainier — are both dark red. However, both carry a recessive gene which, when combined, resulted in the new cherry’s pale color.  Originally sold as pollinator trees, this new hybrid fruit eventually gained popularity due to its sweetness and unique color.

Are They Nutritious?

Like dark sweet cherries, these little stone fruits are are highly nutritious, and boast high levels of potassium, plus vitamins A and C, and fiber.

They have a slightly higher brix (sugar) content than standard, dark red cherries, but the sugar content is offset by fiber and other nutrients.

Are Rainier Cherries Sweet?

Yes! Rainier cherries are sweet. The flavor of Rainier cherries is like that of dark red cherries, but even just a touch sweeter. Fruit sugar is measured in degrees Brix (you’ll see this with wine, namely); Rainier cherries have a Brix measurement between 17-23 Brix; in other words, these have a lower acidity level and higher sugar level than other cherries.

When Are Rainier Cherries in Season?

This American-bred cherry has a short growing season compared to standard cherries, due to their delicate, easily bruised skin and sensitivity to weather conditions. You’ll find them at the market beginning around mid-June until mid-July or so.

Whereas dark red cherries are available into late summer (the height of cherry season is generally throughout July), you will find Rainier cherries in the front end of the cherry growing season. Think late spring and early summer.

Recipes and Serving Suggestions

Lovely Rainier cherries are among the best sweet cherry varieties, and wonderful straight from a bowl. But they also make good jams and preserves, and an accompaniment for firm, briny cheeses such as Manchego or aged gouda. Brie is a good cheese pairing as well.

Pit and de-stem them and toss them into salads as you would grape tomatoes, perhaps as their replacement.

Some Great Summer Fruit Desserts You’ll Love:

• French Fruit Tart
• Easy Peach Cobbler
• Caramel Apple Pie
• Strawberry Shortcakes

Summer Tomato, Peach + Burrata Salad

Author: Lisa Ruland

A creamy, deeply sweet and satisfying summer take on the tomato and mozzarella caprese, with peaches, Rainier cherries or black cherries, plums, and tomatoes.

Prep Time15 minutes mins

Cook Time0 minutes mins

Servings: 4 to 6 people

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Ingredients

• ▢ 8 ounces fresh burrata (or fresh mozzarella)
• ▢ 5 small- to medium-sized peaches, sliced thin
• ▢ 3 small Italian sweet plums, or 1 standard purple plum, halved or cut into wedges, pits removed
• ▢ 1 large handful of cherries
• ▢ 1 pint sungold or grape tomatoes, halved
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ fresh basil leaves, torn
• ▢ 1 generous pinch of flaky sea salt, like Maldon
• ▢ fresh-cracked black pepper
• ▢ 6 to 8 slices prosciutto de Parma, optional
• ▢ 1 tablespoon aged balsamic vinegar, optional

Instructions

• Arrange the fruit and prosciutto (if using) on a serving platter, scattering the tomatoes last.
• Drain the burrata and gently cut into large halves or quarters. Nestle amid the fruit.
• Drizzle everything with the olive oil (especially the burrata) and the aged balsamic vinegar, and sprinkle all over with a generous pinch of salt and fresh pepper. Add the basil and serve.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.