Which State Produces The Most Cherries

Let’s talk cherries. Not just any cherries, but the king of cherries, the ones that make your mouth pucker with joy. You know what I’m talking about—the deep red, the sweet tang, the perfect summer pop. But have you ever wondered, while staring at a bowl of them, which state is the MVP of cherry production?

I did. And the answer might surprise you (or not, if you’re a geography nerd). Spoiler alert: it’s not California, even though they grow everything else under the sun. No, the cherry crown belongs to a state that’s a little more… chilly.

Michigan? Nope, try again.

Okay, let’s give a quick nod to Michigan. They grow a ton of tart cherries—the kind you find in pies. But we’re talking total cherries here, sweet and tart combined. Sorry, Michigan, you’re a close second, but the real heavyweight is Washington.

Yes, Washington State. The same place that brings you rain, coffee, and grunge music also brings you mountains of cherries. They produce over 60% of all sweet cherries in the U.S. That’s not just a lot of cherries; that’s a cherry onslaught.

Why Washington? Because it’s perfect for the job.

Think about it. Cherries are divas. They hate humidity. They need cold winters to sleep, then warm, dry summers to wake up. Washington’s climate? A dream for a cherry. The volcanic soil near the Columbia River is like a five-star spa for fruit trees.

And the timing! Washington cherries ripen in late June and July, right when the whole country is begging for fresh fruit. It’s like they planned it. They’re the headliners at every summer BBQ.

Places like Yakima, Wenatchee, and the Columbia River Valley are basically cherry factories. But in a good, nature-y way. These regions get just enough chill in winter to make the trees happy, then blazing sun to make the cherries sweet as candy.

But wait, what about Oregon and California?

Oh, they try. Oregon is a solid player, especially with their dark sweet cherries. They’re like the cool indie band opening for Washington’s arena tour. California gets an early start (their cherries come first in May), but they can’t match Washington’s volume.

California cherries are a tease. By the time July hits, they’re mostly gone. Washington, on the other hand, keeps the party going all summer. It’s frankly a little overachiever of them.

The numbers don’t lie (and they’re hilarious).

Let’s get nerdy for a second. According to the USDA, Washington produces about 200,000 to 250,000 tons of cherries a year. That’s roughly half a billion pounds. Half a billion! To put that in perspective, that’s enough cherries to make every person in the U.S. eat… well, a lot of cherries. Do the math. I’d rather just eat them.

Michigan comes in second with tart cherries (about 90,000 tons). Oregon is third. California is fourth. But Washington? They’re the undisputed heavyweight champion of the sweet cherry world.

So, what makes a Washington cherry better?

Is it the rainbow of varieties? You’ve got your Bings (the classic), your Raniers (the blushing beauties), and your Lapins (the late-season rockstars). Each one has a personality. The Raniers are so delicate, they basically bruise if you look at them wrong. But oh, that flavor—like honey exploded in your mouth.

The Bing cherry? That’s the workhorse. Dark, firm, perfect for snacking or baking. Washington grows so many that you can find them everywhere from grocery stores to farmers markets. It’s honestly a little embarrassing for other states.

But here’s the kicker: timing is everything.

If you’re buying cherries in July or August, you’re almost certainly eating a Washington cherry. They own that window. And because they’re so close to the Pacific Northwest, they can be shipped quickly. That means they’re fresher than cherries from… well, anywhere else.

Have you ever eaten a Washington cherry in January? No, because they don’t do that. They respect the seasons. They’re like that friend who only shows up for the best parties and leaves before things get weird.

What about the tart cherry crown?

Oh, you want to talk tart? That’s a different story. Michigan is the undisputed king of tart cherries. They grow about 70% of the nation’s Montmorency cherries (the sour ones used in pies and juice). But let’s be honest: when people say “cherries,” they usually mean the sweet, juicy kind you eat by the handful.

So yes, Michigan is the tart champion. But Washington is the overall cherry boss. It’s like comparing a marathon runner to a sprinter. Both are impressive, but one gets the gold medal in the main event.

Final verdict? Grab a bag from Washington.

Next time you’re at the store, check the sticker. If it says “Washington,” you’re in for a treat. If it says “Chile” (yes, they import in winter), just walk away. It’s not the same, I swear.

So raise a cherry (or a whole bowl) to Washington State. They’ve earned that title. And if you’re ever in Yakima during July, you can probably just stand under a tree and open your mouth. Free cherries. Pretty much.

Now, who wants to argue about which state has the best apples? Because I have thoughts about Washington and that too. But that’s a coffee chat for another day.