The Pacific Northwest is cherry country. Washington grows more sweet cherries than any other state, and the orchards along the Columbia River and in the Yakima Valley produce some of the best fruit in the world. The season is short — barely six weeks in most years — but the picking is exceptional. Here is how to plan your trip.
When to go
Cherry season in the Pacific Northwest runs from early June through mid-August, but the window for u-pick is tighter than that.
The season starts in the early districts — the Dalles, Hood River, and the lower Yakima Valley — where farms may open by the first week of June. The main harvest in Wenatchee and the upper Columbia basin runs from mid-June through July. Higher-elevation orchards and late varieties can stretch into mid-August.
Cherries are a one-shot crop. Unlike apples or berries, a cherry orchard is picked clean in a matter of days. Once a variety is ripe, the window to pick it is short — often just a week before the birds, the rain, or the next variety takes over. Call ahead, check the farm’s website, and go when they say a variety is ready. Showing up a week late means missing it entirely.
Rain is the other factor. A heavy rain during cherry season can split the fruit, making it unsellable. Orchards close for picking after a storm until the fruit dries. Always confirm the farm is open the morning you plan to go.
What to bring
- Layers. June in the Columbia basin can be 90 degrees by noon and 55 degrees at 8 a.m. Bring a light jacket for the morning.
- Sturdy shoes. Orchards are grass and dirt, often uneven. Dewy mornings make the ground slick.
- Sun hat and sunscreen. Cherry trees offer some shade, but the sun is strong in Eastern Washington and Oregon.
- Water. Picking is hot work once the sun is up. Bring a large bottle.
- Containers. Most farms provide buckets or bags, but bringing a cooler for the drive home keeps the cherries firm.
- Cash. Some orchards are cash-only, especially the smaller family operations.
Which varieties to look for
Pacific Northwest cherry orchards grow several varieties that ripen in sequence. Knowing the order helps you time your visit.
Chelan is one of the earliest. Dark, firm, and mildly sweet. It ripens in early June and is often the first u-pick variety available.
Bing is the classic sweet cherry. Large, dark red, and richly flavored. Bing is the standard against which all other cherries are measured. It ripens in mid-June through early July and is the most common u-pick variety. If you want Bing, go during this window.
Rainier is the premium cherry. Yellow with a pink blush, firm, and exceptionally sweet. Rainier cherries are more expensive at the store, which makes u-pick a great deal. They bruise easily, so pick gently. Rainier ripens alongside Bing in late June through mid-July.
Lapins and Sweetheart are late-season varieties that ripen in July and into August. Dark, firm, and sweet. If you missed Bing, these are excellent substitutes and often easier to find late in the season.
Montmorency is the tart cherry to look for if you want pie cherries. Bright red, soft, and sour. Tart cherries ripen slightly later and are less common in u-pick, but worth seeking out for baking and preserves.
How to pick
Cherries do not ripen after picking. Pick only fruit that is fully colored for its variety — deep dark red for Bing, clear yellow with a pink blush for Rainier.
Grasp the cherry at the stem, not the fruit. Pinch the stem between your thumb and forefinger and pull upward. The stem should snap cleanly from the branch. Leave the stem attached to the cherry — stem-on cherries store better and last longer than stem-off.
Do not pull the fruit itself. Pinching the cherry bruises it and shortens its shelf life.
Pick carefully around the cluster. Cherries grow in groups, and pulling one roughly can knock off several others that are not yet ripe.
After the pick
Cherries keep better than most berries but still need attention. Store them unwashed in the refrigerator, ideally in a breathable bag or loosely covered container. They will keep for 5-7 days. Do not wash them until you are ready to eat — moisture causes them to break down.
For freezing: pit the cherries first (a cherry pitter is worth the small investment), spread them on a baking sheet in a single layer, freeze until solid, then transfer to a bag. Frozen cherries are good for smoothies, baking, and jam for up to a year.
For drying: cherries dehydrate beautifully. Pitted Bing or Lapins dried in a food dehydrator make a snack that keeps for months.
Find an orchard
Washington and Oregon have over 180 farms in our directory. Browse Washington farms or Oregon farms to find a u-pick cherry orchard near you.