Fresh Michigan Sweet Cherries - 3 lb<br>
Item #: FFC304
Our Price: $21.00
The product is out of stock or not in season.


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Why is it that store-bought cherries never taste as good as the ones you picked when you were a kid?

Most store-bought cherries are picked before they are fully ripe. Why? Because slightly underripe fruit is easier to ship.

Earthy Delights has contracted with Santucci Farms of Northern Michigan's Old Mission Peninsula to deliver fresh cherries to our warehouse within 24 hours of being picked. This allows us to buy only perfectly ripe cherries that are firmer, darker and more flavorful than anything you can get from any supermarket.


Warm Michigan days and cool nights make for the tastiest and sweetest cherries you'll ever try. All of our fresh Michigan cherries are hand-picked with stems on and are cooled, but not washed. All of this extends the shelf life of the cherries - but not at the expense of flavor.


Try big, juicy, sweet, tree-ripened Michigan Cherries... the way they're meant to be eaten



Questions about your order, shipping or delivery dates?


Please contact us by email or call customer service at 855-328-8732, Monday - Friday 9AM - 5PM EST.







Find delicious recipes, visit the Earthy Delights Blog!

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Sweet Cherries with Balsamic Cream
Cherries are one of our favorite summer fruits. While they are wonderful when eaten fresh, just as they come from the tree, they can also form the basis for wonderful fruit desserts. This summery dessert is very light & simple - just right for warm afternoons - but still delicious and rather special.

Fruits & berries with balsamic cream will not hold up for very long. Mix this dessert up no more than an hour or two before serving. It's probably best to add the balsamic cream and pepper about 15 minutes before serving. The cherries & whipped cream are wonderful served on their own, but for a special touch, add some crisp almond wafers, a slice of angel food cake or top a homemade shortcake.

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Crepes with Sweet Cherries
This version is an homage of sorts to the Hungarian palascinta. Very similar to French crepes, Hungarian palascinta are paper-thin pancakes served rolled, folded into triangles or filled, sometimes with fruit, cheese or even savory meat stuffings. Palascinta are tender, delicious and actually quite easy to make – and their batter doesn’t require the several hours of resting time typical of French crêpes. If you can make pancakes, you can make palascinta.
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Spirited Cherry Chutney
Tangy cherry chutney is a great way to preserve your summer cherry harvest, especially if you have first infused them with vodka or brandy! If you haven't, don't worry - you can use fresh cherries or other stone fruit, like plums, apricots, peaches or nectarines. Just be aware that you'll have to cook the chutney longer to reduce the juicy fruit down to a thick, jam-like consistency.
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Sweet Cherry Cordial
The fresh flavor of the sweet (or tart) cherries of summer are intensified & transformed into a deliciously intoxicating beverage in this simple recipe for cherry cordial.

Fruit cordials (or liqueurs) are alcoholic beverages that are wonderful sipped straight, mixed into cocktails or lightened with a splash of sparkling water. Often additionally flavored with spices or citrus, we opted for a simpler preparation that yields a cleaner, brighter cherry flavor.

This recipe uses sweet cherries and vodka; nothing else. You could use tart cherries for a tangier flavor (additional sugar optional), or brandy instead of vodka, but you'll enjoy the results with any of these variations.

Use whole, unpitted cherries to add a pleasant hint of bitterness and a delicate almond flavor, or if you prefer, you can remove the pits from some or all of the cherries.

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Sweet Cherry Clafouti
Cherry Clafouti originates in the Limousin region of central France. The name comes from a word, clafir, which in the local dialect means, "to fill." Since cherries are such an important fruit across most of France, it was inevitable that it has become a part of the national repertoire. The dish is something of a cross between a custard and a cake, and is traditionally filled with unpitted cherries. The pits contribute to the flavor and color and, simply because they are there, you must eat the dessert slowly, savoring each cherry-filled bite.

Recipe adapted from "Provencal Light" by Martha Rose Shulman

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