The cherry plum (Prunus cerasifera) is a small, often wild-growing fruit tree and an ancestor of many cultivated plums. It is commonly found naturalized in hedgerows, parks, and urban areas. As one of the earliest trees to flower in spring, its fruit is safe to consume and has a long history of use in cooking and preserving. The answer to whether this common tree’s fruit is edible is definitively yes.
Yes, Cherry Plums Are Edible
The flesh of the ripe cherry plum fruit is entirely safe to eat and provides a source of beneficial compounds like Vitamin C, Vitamin A, and various antioxidants. This small fruit, a type of drupe, is nutritionally valuable and has been enjoyed for centuries, either eaten fresh or processed into preserves.
Care must be taken with the single, large pit found at its center. Like the stones of other Prunus species, such as apricots and peaches, the cherry plum pit contains cyanogenic glycosides, specifically amygdalin. This compound is a plant secondary metabolite that converts into hydrogen cyanide if it is crushed or chewed.
Whole pits, if swallowed accidentally, are generally passed through the digestive system without releasing significant toxins. The danger arises only if the pit is broken or ground up. To ensure safety, fruit should always be pitted before being used in recipes that involve blending or heavy processing, such as smoothies or sauces.
Identifying Cherry Plums in the Wild
The cherry plum tree is typically a small, deciduous tree or large shrub, reaching heights of up to 8 to 12 meters when mature. Identification begins in late winter or very early spring, as it is one of the first trees to bloom, often before its leaves have unfurled. The flowers are small, pure white or pale pink, feature five petals, and appear singly or in small groups on the bare branches.
The leaves are oval-shaped, between three and seven centimeters long, with finely serrated edges and a glossy, dark green surface. Young twigs often appear green. As the tree ages, the bark darkens to a gray color and develops distinct fissures.
The fruit is the most distinguishing characteristic, being small and round with a diameter of about two to three centimeters. Fruits ripen from early July through mid-September, presenting a variety of colors from bright yellow to red or deep purple. Inside each fruit is a single, slightly flattened stone, which helps distinguish it from other fruits.
The cherry plum is sometimes confused with the Blackthorn (Prunus spinosa), a related species that produces small, dark fruits called sloes. Blackthorn trees are notably spiny, tend to flower later, and produce fruits with a distinctively tart, astringent taste that is rarely palatable raw. Distinguishing the relatively smooth-stemmed, early-flowering cherry plum from its thorny relatives is a reliable identification method.
Practical Ways to Enjoy Cherry Plums
Cherry plums offer a versatile addition to the kitchen, whether eaten fresh or used in cooked preparations. When fully ripe, the fruit is sweet enough to be eaten straight from the tree, though the flavor profile is usually a pleasant balance of sweetness and tartness. A truly ripe fruit will detach easily from the stem and often be found fallen on the ground beneath the tree.
Due to their natural tartness and high pectin content, cherry plums excel in cooked applications that require setting. They are an excellent choice for making jams, jellies, and preserves, often requiring less added pectin than other fruits. The fruit’s tart profile also makes it suitable for creating flavorful syrups and wines.
The fruit can be incorporated into a variety of baked goods, adding a tangy complexity to crumbles, tarts, and galettes. When baking, the tartness pairs well with added sugar, creating a balanced dessert filling. Beyond sweet uses, the plums can be cooked down with savory ingredients to create chutneys or sauces, such as a tangy barbecue sauce that pairs well with roasted meats.