All cherries are members of the family, Prunus and are descendents of the wild cherry, Prunus avium. They are classified as stone fruits, alongside apricots, plums, peaches and almonds. Stone fruits are climacteric in nature, which means the fruit continues to ripen post-harvest. The rainier cherry is a hybrid of two very sweet, red varieties, the Bing cherry and Van cherry. Photosynthesis, the process of creating glucose, is a cherry tree's most important job. Rainier cherry trees create high levels of glucose in the fruit, thus they measure high on the Brix scale, which measures the percentage of sugar content in a fruit. A 24%-28% Brix measurement is the common percentage for rainier cherries and one of the highest of all stone fruit.

Rainier cherries distinguish themselves from all other cherry varieties by the color of their skin and the unparalleled high sugar levels. Their coloring, layers of golden hues blushed with tones of pink and red, is unequivocally unique. Their shape is quintessential cherry: plump, rounded and slightly heart-shaped with a dimple at the stem end. The flesh is a pale golden color with red streaks near the skin and seed. The flavor of rainier cherries is memorably sweet and low acid with a caramel-like finish on the palate.

Serving Ideas

Rainier cherries are best for fresh eating or as an ingredient in desserts such as ice cream, cakes, pies, pastries and tarts. Sweet pairings include other stone fruit, especially apricots and plums, berries, vanilla, cinnamon, nutmeg, dark chocolate and white chocolate, cream, maple and almond. Complimentary savory pairings include herbs such as basil and arugula, cilantro flowers, hazelnut, pistachio and olive oil, citrus, smoked fish, anchovies, pork, chiles, ginger, pepitas, pine nuts, scallops, fresh cheeses such as chevre and burrata and aged sheep's and cow's milk cheeses.

Geography/History

The rainier cherry (named after Mount rainier) was developed in 1952 by Harold Fogle for Washington State University's breeding program. The fruit was released to the public in 1960. The mother tree which produced the very first rainier fruits still grows on the same orchard five miles from the University station in Prosser, Washington. Washington state remains the premier growing region for rainier cherries. Its complex climate contributes to plumper, sweeter cherries than any other growing regions. it is geographically strange that Washington state produces the best rainier cherries because they are one of the most sensitive cultivars to wind, temperature fluctuation and rain. Rainier cherries need abundant sunlight, thus cherries are picked from the outside in, as the outer fruit matures first. It is common for a harvester to return to the same tree several times during one season.

Seasons/Availability

Rainier cherries are available during late spring and summer.