Sweet Traditions & Juicy Bites: The Cherry Festival in The Dalles, Oregon

If you’ve ever wandered through The Dalles, Oregon in late April, you’ve probably felt it: that mix of sunshine, blossoms, and the unmistakable scent of something sweet in the air. It might be the cherry trees blooming. It might be funnel cake from a street vendor. Either way, it means one thing—the Cherry Festival is back.

This isn’t just a weekend full of rides and parades. The Cherry Festival is a beloved tradition, one that ties generations of locals together with juicy roots and sweet memories. And beyond the fun and food, it’s a celebration of the region’s rich agricultural history and the cherry that put The Dalles on the map.

🍒 A Juicy Slice of History

The Dalles isn’t just another small town. It’s one of Oregon’s oldest continuously inhabited places, with a history that predates statehood by centuries. Indigenous peoples lived, traded, and thrived here for thousands of years, taking advantage of its location along the mighty Columbia River. In the 1800s, it became a critical stop on the Oregon Trail. Pioneers crossed the rugged terrain, often landing in The Dalles to rest, resupply—or start a new life.

Fast forward a few decades, and settlers discovered something even sweeter: cherries. The land surrounding The Dalles, with its dry climate, sunny days, and volcanic soil, is uniquely suited for growing this vibrant fruit. By the early 20th century, cherry orchards were thriving across Wasco County.

Commercial cherry production boomed in the 1920s and ‘30s, as family farms popped up on the hillsides and along the river. The Dalles quickly became a top cherry producer, with its bounty helping feed the region and boost the local economy. Cherries weren't just a crop—they were a livelihood, and a point of pride.

It was only natural to throw a party.

The first Cherry Festival dates back to the 1930s—a simple, homespun event meant to honor the cherry harvest and the community behind it. Imagine neighbors gathering at the town square, pie contests, a few local bands, and maybe a cherry pit spitting competition for good measure.

As the years passed, the festival grew in size and spirit. By the mid-20th century, it had become a full-fledged celebration: parades winding through downtown, vintage car shows, carnival rides, and food stands galore. Families came year after year, and kids who once watched from the curb would one day return with kids of their own.

Today, the Cherry Festival is still the heart of spring in The Dalles. Usually held in late April, it marks the unofficial start of the warm season and brings the whole town to life. There’s live music, local vendors, community pride—and, of course, cherry everything.

🍒 Bring the Festival to Your Kitchen: 7 Cherry Recipes to Try

Can’t make it to the festival? Or just want to keep the cherry vibes going at home? Here are seven cherry-themed recipes—sweet, savory, and sip-worthy—that’ll bring a little piece of The Dalles to your table.

1. Classic Cherry Pie

Ingredients:

• 4 cups fresh or frozen tart cherries

• 1 cup sugar

• 1/4 cup cornstarch

• 1 tbsp lemon juice

• 1/2 tsp vanilla extract

• 2 pie crusts (store-bought or homemade)

• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F.

2. In a saucepan, combine cherries, sugar, and cornstarch. Cook over medium heat until thickened. Add lemon juice and vanilla.

3. Roll out bottom crust into a 9-inch pie dish. Pour in cherry filling.

4. Cover with top crust (lattice if you're feeling fancy), crimp edges, and brush with beaten egg.

5. Bake 40–45 minutes, until golden brown and bubbly.

2. Cherry BBQ Sauce

Ingredients:

• 1 1/2 cups pitted cherries (fresh or frozen)

• 1/2 cup ketchup

• 1/4 cup apple cider vinegar

• 1/4 cup brown sugar

• 1 tbsp Worcestershire sauce

• 1/2 tsp smoked paprika

• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a saucepan over medium heat.

2. Simmer for 20–25 minutes, stirring occasionally.

3. Blend until smooth (or leave chunky if preferred).

4. Cool and serve on grilled meats or veggies.

3. Cherry Lemonade

Ingredients:

• 1 cup pitted cherries

• 1 cup fresh lemon juice (about 4–5 lemons)

• 3/4 cup sugar (adjust to taste)

• 4 cups water

Instructions:

1. Blend cherries and sugar with 1 cup of water until smooth.

2. Strain into a pitcher.

3. Add lemon juice and remaining water. Stir well.

4. Serve over ice with lemon slices.

4. Cherry Chocolate Chip Ice Cream (No-Churn!)

Ingredients:

• 2 cups heavy whipping cream

• 1 can (14 oz) sweetened condensed milk

• 1 tsp vanilla extract

• 1 1/2 cups chopped cherries (fresh or frozen)

• 3/4 cup mini chocolate chips

Instructions:

1. Whip heavy cream to stiff peaks.

2. Mix condensed milk, vanilla, and cherries in a separate bowl.

3. Fold in whipped cream gently. Stir in chocolate chips.

4. Pour into a loaf pan and freeze at least 6 hours.

5. Cherry Bourbon Smash

Ingredients:

• 5 fresh cherries (pitted)

• 1/2 oz simple syrup

• 1/2 oz lemon juice

• 2 oz bourbon

• Sparkling water (optional)

• Mint for garnish

Instructions:

1. Muddle cherries with syrup and lemon juice.

2. Add bourbon and ice. Shake well.

3. Strain into a glass over ice. Top with sparkling water if desired.

4. Garnish with mint and a cherry.

6. Cherry Almond Pancakes

Ingredients:

• 1 cup flour

• 2 tbsp sugar

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup buttermilk

• 1 egg

• 2 tbsp melted butter

• 1/2 tsp almond extract

• 1 cup chopped cherries

• Sliced almonds (optional)

Instructions:

1. Whisk together dry ingredients.

2. In another bowl, mix buttermilk, egg, butter, and almond extract.

3. Combine wet and dry ingredients. Fold in cherries.

4. Cook on a greased skillet over medium heat. Flip when bubbles form.

5. Serve with syrup and almonds.

7. Frozen Cherry Yogurt Pops

Ingredients:

• 1 1/2 cups cherries (pitted)

• 1 cup vanilla Greek yogurt

• 2 tbsp honey

• Splash of milk (if needed)

Instructions:

1. Blend all ingredients until smooth.

2. Pour into popsicle molds.

3. Freeze 4 hours or until solid.

4. Run molds under warm water to release.