Sweet cherries are one of summer’s most anticipated fruits in Australia, with a short season running from late November through to February. Popular varieties include Bing, Lapin, and Sweetheart, all prized for their firm flesh and balanced sweetness.
They’re mostly eaten fresh by the handful, but also find their way into baking — clafoutis, pies, and chocolate desserts all benefit from their deep flavour. Cherries also work well in savoury contexts, paired with duck or used in chutneys.
Australia’s cherry-growing regions include Young in New South Wales, the Adelaide Hills, and Tasmania, where cooler climates produce particularly fine fruit. Cherries are a traditional Christmas treat in Australia, coinciding perfectly with peak season.
How it's made
Nutrition (per 100g)
1 cherry is about 8.2 g — roughly 10 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
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