Sweet cherries (Prunus avium) are one of the first stone fruits of early summer, prized for their juicy texture, sweet flavor, and deep red to nearly black color. Their vibrant pigmentation comes largely from anthocyanins, while hydroxycinnamic acids, flavonols, vitamin C, potassium, fiber, and other plant compounds contribute to their nutritional value. Darker red and purple varieties generally contain greater concentrations of anthocyanins, making color one visible clue to differences in their phytochemical profiles. Highly seasonal and perishable, sweet cherries are delicious eaten fresh during their short harvest season or used in salads, smoothies, sauces, compotes, baked goods, and desserts.