The story of cherries in America is one of migration, cultivation, and community. These small red fruits trace their origins to ancient Asia Minor, where they grew wild in the fertile lands between the Black and Caspian seas. They were cultivated by the Greeks and spread through Europe by the Romans. When European settlers brought cherries to North America in the 1600s, they planted the seeds for a new chapter in agricultural tradition. One of the most enduring parts of that chapter began in northern Michigan, where Lake Michigan’s unique climate shaped a perfect environment for growing cherries.

In this episode of America the Bountiful, Capri Cafaro travels to the heart of cherry country in the Traverse City region to explore the people and traditions that sustain one of America’s most iconic fruit crops. From orchard to festival to family kitchen, the cherry serves as a symbol of hard work, seasonal celebration, and deep-rooted cultural connection.

Growing Along the Lake: The King Family Orchards

Capri begins at King Orchards, where brothers John and Jim King and their families have cultivated cherries near the shores of Lake Michigan since the late 1970s. (Check out the orchard’s recipe collection here!) The microclimate, shaped by glacial landforms and the lake’s moderating influence, allows tart and sweet cherries to flourish where other crops might fail. The Kings grow the Montmorency variety, prized for its vibrant flavor and health benefits.

Jack King, part of the second generation on the farm, explains how soil, moisture, winter dormancy, and summer warmth must align perfectly to grow a successful cherry crop. Pedro Francisco, the talented leader of the orchard’s harvesting team, shows Capri how sweet cherries are hand-picked and chilled in mobile refrigeration units to preserve their freshness. Capri also learns about the pitting process and samples the orchard’s cherry cider and concentrate, products that reflect the full value of the harvest.

Capri learns about Montmorency cherries, the primary tart variety grown in the United States. Bright red and distinctly tangy, these cherries have been cultivated for over a century and are prized for pies, preserves, juices, and more. In Michigan, most are harvested with mechanical shakers and quickly processed into dried fruit, juice, or concentrate.

Montmorency Cherry Facts

• Bright red and tart, ideal for cooking and baking
• Rich in antioxidants like anthocyanins, which help reduce inflammation
• Grown almost exclusively in the United States, mostly in Michigan
• Typically processed soon after harvest due to their short shelf life
• Naturally high in melatonin, which may support better sleep

A Romanian Tradition: Supa de Vișine and Vișinată

Next, Capri visits with Rodica Godlewski, who came to Michigan from Romania in her twenties. Drawing from her family traditions, Rodica shares Supa de Vișine, a chilled sour cherry soup she remembers from her childhood summers. The soup is made by reducing tart cherries and layering in citrus, vanilla, and aromatic spices. Topped with whipped cream or lime yogurt, it is both refreshing and nostalgic.

Recipe: Cold Cherry Soup (Supa de Vișine)

A refreshing Romanian summer dish made with tart cherries, spices, and a creamy finish.

Ingredients

• 3 cups water
• 2 cups pitted cherries (sour or sweet)
• 1 vanilla bean6 whole cloves
• 1 whole nutmeg
• 3 strips orange peel
• Pinch of salt
• Pinch of ground cinnamon
• ¼ cup brown sugar
• 1 tbsp vanilla sugar
• 6 oz whipped cream (frozen works)
• 2 tbsp cornstarch
• 3 tbsp lemon juice

To serve

• 4 tbsp lime yogurt
• Fresh lemon balm sprigs

Instructions

1. In a medium saucepan, bring water to a boil. Add cherries, vanilla bean, cloves, nutmeg, orange peel, salt, and cinnamon. Boil gently for 5 minutes.
2. Stir in brown sugar and vanilla sugar. Simmer 5 more minutes.
3. Add whipped cream and stir until fully melted and incorporated.
4. In a small bowl, mix cornstarch with lemon juice. Add to the soup and stir. Simmer 3 minutes, stirring occasionally.
5. Remove from heat. Cool to room temperature, then refrigerate until well chilled.
6. To serve, ladle into bowls. Top each with a spoonful of lime yogurt and a sprig of lemon balm.

Rodica also introduces Capri to Vișinată, a homemade cherry brandy traditional in Romanian households. Made by fermenting cherries and sugar over time, it carries the deep red color and fragrance of the fruit it preserves. While demonstrating the process, Rodica reflects on the role of food in carrying memory and identity across oceans.

Celebration and Competition: National Cherry Festival

Capri visits the National Cherry Festival in Traverse City, a beloved tradition that began in 1926 as the “Blessing of the Blossoms” and has since grown into one of the country’s largest fruit-themed celebrations. Held each July at the height of harvest season, the festival draws hundreds of thousands of visitors who come to honor Michigan’s cherry growers and enjoy the fruits of their labor. Executive Director Kat Paye, a lifelong local and part of the festival for over three decades, walks Capri through the sights and flavors of the event. Capri tastes dried cherries, cherry jerky, and chocolate-covered varieties, both milk and dark. She samples cherry cheese and the famous crumb-topped cherry pie from Grand Traverse Pie Company, the festival’s signature dessert. Kat shares her favorite way to enjoy it: blended into a cherry pie flurry, cool and indulgent, and full of tart-sweet summer flavor.

A Cherry Cathedral: Cherry Republic in Glen Arbor

The final stop is Cherry Republic, a landmark destination in Glen Arbor created by entrepreneur Bob Sutherland. What began as a roadside t-shirt stand has grown into a multi-faceted cherry brand offering more than 200 products. Capri visits the Cherry Public House to taste cherry salsa, tart cherry soda, a grilled cheese with cherry-fig jam, and a slice of cherry pie with ice cream.

Bob speaks to his belief in the versatility of cherry flavor, its ability to pair with sweet, salty, sour, spicy, and umami elements. A native of the region, Bob has built a business that honors the land and fruit he loves, while showcasing the creativity that can emerge from one iconic ingredient.

Cherry Heritage, American Story

The cherries of northern Michigan are more than a crop. They are an inheritance passed through hands, kitchens, and festivals. They represent a place where nature, history, and labor combine in every harvest. Through the stories of farmers, cooks, entrepreneurs, and community leaders, this episode reveals how one fruit can taell the story of a region, and in doing so, help tell the story of America.