The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry and the sour cherry.
The name ‘cherry’ also refers to the cherry tree, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in “ornamental cherry” or “cherry blossom”. Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name “wild cherry” in the British Isles.
Raw sweet cherries are 82% water, 16% carbohydrates, 1% protein, and negligible in fat(table).
As raw fruit, sweet cherries provide little nutrient content per 100 g serving (nutrient table). Dietary fiber and vitamin C are present in moderate content while other vitamins and dietary minerals each supply less than 10% of the Daily Value (DV) per serving, respectively (table). Compared to sweet cherries, raw sour cherries contain slightly higher content per 100 g of vitamin C (12% DV) and vitamin A (8% DV) (table)