The above is from the Weekend Australian.

Note the last line from a second generation cherry grower.

He knows his fruit.

  

What this means is, the cherries you buy in winter, those from the USA, will never taste as good as the cherries this season, right now, from the farm down the road. Why? Because by the time they get here from the US, they are well past their prime.

Same goes for cherries from Adelaide.

And, even then, if the retailer down your street does not refrigerate them, they will collapse before you get them into yours.

Now, back to taste, every so often, someone will say the best cherries ever come from Tasmania, or Budapest, or Helsinki. 

Here are three things to consider:

- variety. There are over 1000. At least one will suit your pallet and you may have been lucky and eaten that one in Helsinki. My favourites: bing, lapin, stella, van, sumleta.

- soil. Like all stone fruit, the cherry tree likes a good soil.

- time of year. you may have eaten an early variety, or a late.

- the season. Some are good, some are bad.

The cherry is a fragile fruit.

Good luck in choosing yours.