When do Xixiang cherries ripen and hit the market?

Xixiang cherries generally ripen from late April to early May. Xixiang cherries have thin skin, thick flesh, a large size and sweet taste, and are crystal clear; they are a well-known cherry variety in China. Moreover, Xixiang County, which produces Xixiang cherries, is the largest cherry production base in Shaanxi Province and also the second-largest cherry base in the country.

Introduction to Xixiang cherries:

Cherries bloom every year in March, turning the hillsides and fields into a vast expanse of snowy white. By the May Day holiday, the cherries have already reddened the slopes. The cherry fruit hides among the green leaves, like agate and jasper, very enticing. The cherry fruit is tender and juicy, as smooth and lustrous as a young girl's skin, so delicate it seems it would burst at a touch, with a sweet and mellow flavor. At present there is no very good method for preserving cherries, and they are best eaten on the day they are picked. Therefore, only by going deep into the cherry valley can you taste the most authentic cherries. Picking cherries is not simple: they must be picked with the stems attached, while also ensuring the flesh remains intact, which is truly slow, meticulous work. Only by experiencing it firsthand can you truly feel the sweetness of the fruits of labor.