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Tieton Cherry

Fruit — Stone Fruit (Sweet Cherry)

About

Tieton cherries are a large, early-season sweet cherry developed by Washington State University, with deep mahogany-red skin and firm, crimson flesh that snaps cleanly when you bite in. The flavor is sweet with a gentle tartness — not cloying — and a Brix (sugar content) that typically lands between 16 and 18%. Because they ripen a full week before Bing cherries, they're one of the first signs of summer worth getting excited about, and their thick skins mean they hold up beautifully for a few days on the counter or longer in the fridge.

In Season

San Juan Islands · West of the Cascades June through early July

At Home

Prep & Cleaning Rinse just before eating — cherries mold quickly once wet, so keeping them dry until use makes a real difference. Remove stems only when ready to eat or cook, as they help the fruit retain moisture. A cherry pitter makes quick work of the pit if you're cooking with them.

Storage

  • Temperature: Refrigerator

  • Humidity: High humidity crisper drawer

  • Fridge Life: 5–7 days

  • Tips: Store unwashed in an open bag or breathable container. Check periodically and remove any soft or moldy fruit before it spreads.

Longer Term Cherries freeze well: pit them first, spread in a single layer on a parchment-lined tray, freeze until solid, then transfer to a bag. Use straight from frozen in smoothies, sauces, and baked goods. They also make excellent jam and compote, and can be preserved in brandy or wine for a simple, elegant pantry staple.

In the Kitchen

Goes Well With Butter, dark chocolate, almonds, vanilla, cream, balsamic vinegar, red wine, thyme, duck, pork, aged cheese, yogurt, oats

Recipe Ideas

  • Fresh Cherry Clafoutis: A simple French baked custard that lets the cherries' sweetness shine — the batter is just eggs, cream, and flour, and the whole thing comes together in one pan.

  • Cherry Compote over Yogurt or Ice Cream: Simmer pitted cherries with a splash of red wine or balsamic and a little sugar until jammy — the result is deeply flavored and takes about 10 minutes.

  • Roasted Duck Breast with Cherry Pan Sauce: Cherries cooked down in the duck drippings with a bit of thyme and red wine make a classic savory sauce that balances the richness of the meat.

  • Overnight Oats with Fresh Cherries and Almonds: Halved raw Tietons stirred into oats the night before — their juice bleeds in and the flavor deepens by morning.