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A cherry is a stone fruit (Known as a fleshy drupe) of the genus Prunus. Commercial cherries are obtained from cultivars of several Prunus species, such as the sweet Prunus avium and the sour Prunus cerasus.

The fresh, raw fruit is prized for its tartness, the sweet varieties are often preserved and used in cooking.

Raw sweet cherries comprise 82% water, 16% carbohydrates and 1% protein, and possess negligible fat. As a raw fruit, sweet cherries provide little nutrient value per 100 g serving, as only dietary fiber and vitamin C are present in moderate amounts, while supplying very little other vitamins and dietary minerals.

On the other hand, compared to sweet cherries, raw sour cherries contain 50% more vitamin C per 100 grams and about 20 times more vitamin A.