Michigan is the country’s leading producer of tart cherries, typically supplying more than 70% of the nation’s total crop annually. The state cultivates both sweet and tart varieties. Michigan’s unique climate, moderated by Lake Michigan, creates an environment conducive to this large-scale fruit cultivation, resulting in a brief but highly anticipated season for fresh cherries.
Peak Timing for Michigan Cherries
The fresh cherry season in Michigan is a relatively short window, generally starting in late June and extending through early August. This mid-summer period represents the best opportunity for consumers to find locally grown cherries at farm stands and markets. The peak harvest time for the majority of the crop, including the heavily produced tart cherries, typically falls squarely within the month of July.
The exact timing of the harvest can vary significantly from year to year due to unpredictable spring weather patterns. Warmer springs may push the bloom period forward, resulting in an earlier harvest, while late frosts or extended cool periods can delay the start date. Growers constantly monitor factors such as chilling hours and cumulative growing degree days to predict the precise start of the season. The season progresses from the earliest sweet cherries harvested toward the end of June, moving into the main tart cherry harvest that defines mid-to-late July.
The majority of cherry production is centered along the “Fruit Belt” of western Michigan, particularly around the Grand Traverse Bay region, including Traverse City. This area benefits from the lake-effect climate, which delays the spring bloom and protects the trees from early frost damage. The window for fresh availability is concentrated into a four-to-six-week period.
Tart vs. Sweet: Understanding Harvest Differences
The two main types of cherries grown in Michigan, sweet and tart, differ significantly in their flavor profile, physical characteristics, and ultimate destination after harvest. Sweet cherries, which include varieties like Bing and Rainier, are primarily cultivated for fresh consumption and are characterized by their firm flesh and high sugar content. These sweet varieties must be hand-picked to prevent bruising, ensuring they maintain their quality for the fresh produce market.
In contrast, the Montmorency cherry is the dominant tart variety grown in the state, making up the largest volume of Michigan’s cherry output. These tart cherries, also known as sour cherries, have a bright red color and a higher concentration of anthocyanins, which contribute to their distinctive taste and nutritional profile. Because fresh Montmorency cherries are highly perishable and delicate, approximately 99% of the crop is destined for processing rather than fresh sale.
The processing focus dictates a different harvest method. Tart cherries are typically mechanically harvested using specialized equipment, such as trunk-shaking machines. These machines deposit the fruit into water-filled troughs to minimize damage before the cherries are transported for freezing, drying, or juicing. While most tart cherries are processed, consumers can access limited fresh quantities at local markets and through U-pick operations during the peak July harvest.