What we grow at Cherrywood Orchard
Cherries, Peaches, Plums, Pears & Apples
Skeena Cherries
If you’re a cherry lover, Skeena cherries are for you. The Skeena cherry is known for its unique dark cherry color, sweet flavor and firm texture. The dark maroon skinned Skeena is loaded with nutrients like vitamin C, potassium, manganese, copper and rich in antioxidants. These large dark fruits are known to be good for your heart and boast anti-inflammatory properties. Its flavor, size, color and hardness make Skeena a variety of excellent quality.
Known for their versatility Skenna cherries can be eaten fresh, frozen, defrosted, baked, preserved, cooked, dried or even fermented.
Keep in mind, that these are a sweeter cherry. Therefore, when using them, you won’t need as much sugar.
Skeena cherries are resistant to rain induced cracking, ripening about 14 days after Bing and Rainier and produce on a consistent basis.
Harvest Time: Late July - Early August
Yearly Yield: 25K - 35K Pounds
Rainier Cherries
The Rainier cherry is considered to have a reputation that speaks for itself. Arguably the most famous yellow(ish) cherry, Rainier is known for its rich, zesty yet delicate flavor. Producing a large, firm and fine texture, these sweet and thin-skinned variety have a caramel like finish on the palate. Fortunately for most of Montana, our milder climate on the east side of Flathead Lake makes growing this cherry far easier and a perfect microclimate as long as temperatures don’t dip below freezing.
Harvest Time: Late July
Yearly Yield: 500-600 Pounds
Montmorency Cherries
The tree was named for Montmorency, an area of France near Paris.
This tart cherry tree produces large, light red fruit (although some trees produce a darker red fruit) and has been cultivated in the United States since at least the early 20th century. It is the most popular sour cherry in the United States and Canada and is extensively used in cherry pies and baked goods. Compared to sweet cherries, which tend to be eaten fresh, tart cherries are often used in baking, dried, frozen, juiced or preserved into jams.
Harvest Time: Late July
Yearly Yield: 300 Pounds
Peaches
Our trees are attractive to say the least, they produce a large, almost fuzzless skin over firm, creamy yellow fleshed fruit. There is something about the sweet, juicy and slightly tart flavor profile of a tree-ripened peach. Ideal for fresh eating, canning or freezing.
Harvest Time: Late August - Early September
Yearly Yield: 150 Pounds
Plums
We grow two types of plums at our orchard and harvest in small quantities.
The glory of Italian Plums is their small size; less juicy than other plums, when it is baked, it concentrates in flavor and texture. Italian plums have a lot of versatility, their sweet flavor with a bit of a sour taste is perfect for juice, jams and a wide variety of baked goods. When Italian plums are dried, they are called Italian prune plums.
Our yellow plums are small in size, firm and very sweet with a tart aftertaste. They are delicious picked straight from the tree. Yellow plums are a wonderful addition to any dish; grilled, baked, poached, preserved or fermented.
Harvest Time: Late August - Early September
Yearly Yield: 200-300 Pounds
Pears
The Bartlett carries a true pyriform "pear shape" a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are extremely aromatic pears and have that definitive "pear flavor"; when fully ripe they develop a juicy, smooth, buttery texture with a sweet flavor. Bartlett pears are suited for both fresh eating and a wide variety of culinary applications including savory dishes, desserts and cocktails.
Harvest Time: Late August - Late September
Yearly Yield: 300 - 400 Pounds
McIntosh Apples
McIntosh apples are known for their balanced tart flavor, fine texture, white flesh and bright red & green bicolor peel. This variety was discovered in Canada in the early 1800’s, making it a North American heritage apple. McIntosh apples are crisp, juicy and taste cidery. While these apples are somewhat tart, the sweet flavor increases in storage. Macs are a favorite whether eaten freshly picked, made into great applesauce, apple butter or a soft pie filling.
Harvest Time: Late September
Yearly Yield: 300 - 400 Pounds