The cherry plum (Prunus cerasifera) produces a small, edible stone fruit that is the progenitor of many cultivated domestic plum varieties. Often described as a miniature plum, the fruit has smooth skin and resembles a large cherry. Fruits appear in a range of colors, from bright yellow to vibrant red and deep purple. This fruit is safe for consumption and has been utilized in cooking and preserving for centuries.
Identifying the Cherry Plum
Identification relies on observing the physical characteristics of the fruit and the tree. The fruit is a drupe, typically measuring 2 to 3 centimeters in diameter, making it smaller than the common domestic plum (Prunus domestica). It has smooth skin, sometimes with a faint, whitish waxy coating, and is round to slightly oval.
The deciduous tree is one of the first in the Prunus genus to flower in the spring, showcasing fragrant, white, five-petaled blossoms before the leaves emerge. Its foliage is slender, glossy, and green, though ornamental cultivars often feature purple leaves. The tree is relatively small, generally reaching 4 to 8 meters in height, and often grows in a dense, shrub-like form.
Flavor Profile and Culinary Applications
The flavor of the cherry plum is variable, depending on the specific variety and ripeness at harvest. Fruit picked earlier tends to be intensely tart, while fully ripe plums are sweet and juicy. This sweet-tart profile is often described as a blend of cherry and plum notes, sometimes resembling a greengage plum.
The flavor makes it suitable for many culinary uses, ranging from fresh eating to preservation. Its high pectin content causes jams, jellies, and preserves to set easily without the need for added commercial pectin. The plums are also well-suited for baking applications, such as pies, crumbles, and tarts, where their acidity cuts through the richness of the pastry. For savory dishes, the fruit can be processed into a tangy chutney or a sauce that pairs well with roasted meats like pork or chicken. The concentrated flavor is extracted for making homemade liqueurs and wines.
Important Safety Precautions
While the flesh of the cherry plum is safe, a safety consideration involves the single, hardened pit at the center of the fruit. The pit contains amygdalin, a cyanogenic glycoside. If the pit is crushed or chewed, this compound can be metabolized into hydrogen cyanide, a toxic substance.
Pits must not be broken or consumed, especially when preparing jams or liqueurs. Swallowing a few whole pits is generally not a concern because the hard outer shell prevents the release of the amygdalin. However, chewing the pit or grinding it into a fine powder increases the risk of toxicity.