Cherry Picking Season: When and Where to Pick Your Own

Cherry season is arguably the most fleeting and eagerly anticipated stone fruit season of the year. The window between "not ready" and "overripe" can be just one to two weeks at a given farm, and rain during that window can split fruit and end picking overnight. Despite all that, or perhaps because of it, u-pick cherry farms draw dedicated visitors who plan their summers around the harvest. This guide explains when and where to go, what to look for, and how to make the most of your visit.

The Two Main Types of Cherries

Understanding the difference between sweet and sour cherries is the first step in planning your visit.

Sweet Cherries

Sweet cherries are the kind you eat fresh — Bing, Rainier, Lapins, Chelan, and Sweetheart are the most common varieties. They grow best in dry, warm summers with cool winters. The Pacific Northwest, particularly Washington's Yakima Valley and Okanagan Highlands, produces most of the US sweet cherry crop.

Sweet cherries are large, firm, and range from deep mahogany-red (Bing) to golden-blush (Rainier). They are the stars of u-pick operations in the West.

Sour Cherries

Sour cherries — also called tart or pie cherries — are the traditional choice for baking, preserving, and cherry liqueur. Montmorency is the dominant variety. These grow better than sweet cherries in the Midwest and Great Lakes region, particularly in Michigan, which produces about 75 percent of the US tart cherry crop.

Sour cherries are smaller, softer, and harvested slightly earlier. They bruise easily and deteriorate faster than sweet cherries, which is why commercial operations harvest them mechanically by shaking trees. U-pick operations for sour cherries do exist, particularly in Michigan.

Cherry Picking Season by Region

Pacific Northwest: Late June Through August

Washington State is the capital of American cherry country. The Yakima Valley, Chelan, and the Wenatchee area have dozens of u-pick operations during sweet cherry season. The season typically runs from late June through late July, depending on variety and elevation. Higher elevation orchards ripen later.

Oregon's Hood River Valley and Southern Oregon (around Medford and Grants Pass) also have excellent cherry u-pick farms, typically peaking from mid-June through mid-July.

Great Lakes: Late June Through July

Michigan's Traverse City calls itself the Cherry Capital of the World and hosts the National Cherry Festival each July. U-pick farms for both sweet and sour cherries are abundant in Leelanau County and Grand Traverse County.

Expect farms to open from late June through mid-July. The region's unique microclimate — moderated by Lake Michigan — makes it ideal for cherry growing.

Wisconsin's Door County shares a similar climate and has excellent u-pick cherry options from late June through July.

Mid-Atlantic and Northeast: Late June Through July

New York's Hudson Valley and Finger Lakes regions have several u-pick cherry farms. Pennsylvania also has operations, particularly in the southeast. Season timing is late June through mid-July, though this varies significantly by weather.

Utah and Colorado: July

Utah's high-altitude orchards in Box Elder County and Cache Valley grow excellent sweet cherries, typically ready in late June through July. Colorado's Grand Mesa and Delta County have cherry u-pick farms peaking in July.

How to Pick Cherries

Cherry picking is quick work when fruit is at peak — the challenge is identifying ripe fruit and handling it gently.

Signs of ripe sweet cherries:

Deep, uniform color (Bing should be nearly black; Rainier should be golden-yellow with a pink blush)
Firm flesh that gives very slightly to pressure
Sweet, fresh smell
Green, flexible stems — brown or dry stems mean the fruit is aging

Signs of ripe sour cherries:

Bright to dark red, depending on variety
Slightly soft to the touch — softer than sweet cherries at ripe stage
Tart, sharp aroma

Technique: Grasp the stem (not the cherry itself) and lift with a gentle twist. Picking cherries by the stem preserves the spur — the short woody stub where cherries grow — and protects next year's crop. Stripping cherries directly damages spurs.

Work quickly. Cherries that have been shaded by canopy ripen more slowly; those in full sun ripen fast. Hot days accelerate ripening noticeably.

Quantities and Storage

Cherries are sold by the pound at most u-pick farms. A gallon container holds approximately 6 to 7 pounds of sweet cherries.

3–5 pounds: Fresh eating for a week
10 pounds: Fresh eating plus a cherry pie or clafoutis
20+ pounds: Preservation — jam, brandied cherries, or frozen for winter

Storage: Fresh-picked sweet cherries last 5 to 7 days refrigerated. Do not wash until ready to eat — moisture accelerates mold. Sour cherries are more perishable: process within 1 to 2 days.

Freezing: Pit cherries, spread on a sheet pan, freeze until solid, then transfer to bags. They last up to 12 months and retain flavor exceptionally well for baking.

Pricing at Cherry Farms

Sweet cherry u-pick prices range from $2.00 to $4.00 per pound in most regions. Rainier cherries, which are more delicate and in higher demand, often command the higher end. Sour cherry prices are somewhat lower, typically $1.50 to $3.00 per pound, reflecting their processing-oriented use.

What to Wear and Bring

Cherry orchards in hot summer conditions call for:

Light clothing that you do not mind staining — cherry juice is intense and permanent
Hat and sunscreen
Comfortable, closed-toe shoes for uneven orchard ground
Containers to transport cherries home — shallow trays or boxes are better than deep buckets

The Rain Risk Factor

More than any other u-pick crop, cherries are vulnerable to rain. Heavy rain causes fruit to absorb water and split, making them unmarketable and unsaleable within hours. Call or check a farm's social media before driving long distances — farms can close unexpectedly after a storm.