Rainier Cherries
Rainier cherries are in season now and are worth the higher price. They have a pale colored flesh with a consistency and texture that remind me greatly of plums and are often referred to as white cherries. Very sweet, these blush colored gems don’t have to be made into any recipe to enjoy, in fact it is better that you don’t. The high sugar content does not lend well to recipes.
The history of these cherries begins in 1952. They are a mix of Bing and Van, “created” by researches at Washington State University where the original “mother” tree still lives. Washington is also is the largest producer of rainier cherries.
The season technically ends in August but you will be lucky to find them through the end of July. They really are best eaten exactly as you buy them.
A few things to keep in mind when buying them. Look for ones that are large and firm. Scars and some spots are normal, this is a sign that they are sweet. If they are mushy, stay away.
Expect to pay about 5.00 a pound because the Rainier cherry has become not only the most popular cherry in the world, but also the most expensive. The Japanese, who import large amounts of these cherries every year, have been known to pay up to 1.00 EACH. So for me, I’ll gladly pay the 5.00 a pound here. Part of the high price is due to the fact that a farmer will often have to contend with the bird who love them too. It is not uncommon for a farmer to lose 1/3 of his crop to hungry birds.
Even picking the cherries is risky business. Because they bruise easily, they must be handled carefully and slowly. Great care is taken to ensure that they are removed from the sun within 30 minutes from the time they are picked from the tree. If you are lucky enough to live in the northwest, you might see farmers selling 15 pound boxes on the side of the road. Get them quick, they will not last long. Expect to pay at least 40.00 for a 15 pound box if you can find them. If you do find them, feel free to send me a some. 
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