The ‘Lapins’ cherry is widely considered one of the best cherry varieties for both commercial growers and home gardeners. Developed in Canada and named after the renowned plant breeder Dr Karlis Lapins, it is a cross between the ‘Stella’ and ‘Van’ varieties. It grows into a vigorous, upright deciduous tree that provides a stunning display of white blossoms in early spring.
The fruit is large, heart-shaped, and develops a deep, dark red to near-black skin when fully ripe. The flesh is lighter red, remarkably firm, and incredibly sweet with a rich flavour. Because the fruit is firm, it has a good resistance to splitting after rain compared to other varieties. In Australia, ‘Lapins’ is highly valued because it is self-fertile, meaning it does not require a second tree for pollination, making it perfect for smaller gardens where space is limited.
Care Tips
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Position: Requires full sun (at least 6–8 hours daily) to ensure the fruit develops its high sugar content and deep colour.
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Climate: Best suited to Cool Temperate regions. Cherries require a significant amount of winter chilling (approx. 800+ hours) to break dormancy and set fruit. They also prefer low humidity during the summer to prevent fruit rot.
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Pollination: Self-fertile. It will produce a heavy crop on its own and also serves as an excellent universal pollinator for many other cherry varieties.
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Soil: Needs deep, fertile, and excellently drained soil. Cherries are highly sensitive to “wet feet” and root rot.
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Watering: Regular and deep watering is essential during the spring and summer while the fruit is developing. Aim for consistent soil moisture to help prevent the fruit from skin-cracking.
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Fertilising: Apply a balanced fruit tree fertiliser in early spring as the buds begin to move.
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Pruning: Prune in late summer after the fruit harvest rather than in winter. This helps prevent bacterial canker, which is more prevalent in the damp winter months. Aim for an open shape to improve airflow.
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Harvest: Fruit typically ripens in mid to late summer (usually December to January in Australia). For the best flavour, leave the fruit on the tree until it is fully dark red.
