Where Are Cherries Grown? A Detailed Guide to the Main Producing Regions

"Cherry" is a transliteration of the English word cherry; in Guangdong and Hong Kong, China it is transliterated directly as "cherry", but it does not refer to the small, red-skinned, thin-skinned Chinese cherry, but rather to the large, thick-skinned imported cherry produced in American countries such as the United States, Canada and Chile.

The world's cherry-producing regions are mainly distributed across the United States, Canada, Chile, Australia and Europe, while China's cherry-producing regions are mainly in Shandong, Anhui, Jiangsu, Zhejiang, Henan, Gansu and Shaanxi.

The origin of the cherry can be traced all the way back to Asia Minor in the Stone Age; they were distributed throughout prehistoric Europe and were brought by ship across the sea to the Americas by early settlers in 1692. Today's Pacific Northwest cherry production in the United States began in 1847, with the main varieties being Bing, Lambert and Rainier, accounting for more than 90% of Pacific Northwest cherry production in the United States.

Cherries are especially high in iron, ranking first among all fruits. They have the effects of regulating the middle burner and boosting qi, strengthening the spleen and stomach, and dispelling wind-dampness, and are said to "give a person a fine complexion and a beautiful nature." They are beneficial for poor appetite, indigestion and rheumatic body pain. Regular consumption of cherries can supplement the body's need for iron and promote the regeneration of hemoglobin, which can both prevent and treat iron-deficiency anemia and strengthen the physique, benefiting the brain and boosting intelligence.