Cherries and plums are popular fruits, often distinguished by their size, color, and taste. Given their similar appearance and central pit, many wonder about their relationship. These two fruits are indeed related, sharing a common botanical ancestry.
Unpacking Their Family Tree
Cherries and plums both belong to the Prunus genus, part of the larger Rosaceae, or rose, family. This genus is characterized by trees and shrubs that produce a type of fruit known as a drupe. A drupe features a fleshy outer layer surrounding a hard, protective shell, or “stone,” which encases a single seed. The Rosaceae family encompasses approximately 3,400 species, including apples and raspberries.
The Prunus genus contains around 430 species, found predominantly in northern temperate regions. While both cherries and plums share this classification, they are further categorized into different subgenera within Prunus. Cherries, such as sweet cherries (Prunus avium) and sour cherries (Prunus cerasus), are typically found in the subgenus Cerasus. Members of the Cerasus subgenus are characterized by flowers that usually grow in small clusters and fruits that lack a prominent groove on their side, with a smooth stone. Plums generally fall under the subgenus Prunus, which also includes apricots. This subgenus is distinguished by fruits that often have a groove along one side and a rougher stone.
Distinguishing Features
Despite their shared lineage, cherries and plums differ in physical characteristics and culinary uses. Cherries are typically smaller and more spherical or heart-shaped, with glossy skin ranging from bright red to dark red or nearly black. Plums tend to be larger, with a more rounded or oval shape, and their skin can vary widely in color, including deep purple, red, yellow, and green.
Cherries are known for their intense sweetness, though some varieties, like sour cherries, can be quite tart. Their flesh is generally firmer. Plums offer a balance of sweet and tangy flavors, and their flesh is often juicier and softer than that of cherries. Their pits also differ; cherries typically have freestone pits that separate easily from the flesh, while plums can be either freestone or clingstone, with clingstone varieties having pits that adhere more firmly to the fruit. Cherries are frequently eaten fresh or used in pies and desserts, while plums are versatile for fresh consumption, jams, or dried as prunes.
Other Stone Fruit Relatives
The Prunus genus extends beyond cherries and plums to include many other stone fruits. Peaches and nectarines, both belonging to the same species (Prunus persica), are members, with nectarines being a smooth-skinned variant of peaches. Apricots (Prunus armeniaca) are another relative, often used in jams and dried forms.
Even almonds (Prunus dulcis) are part of this extensive family, though their edible portion is the seed rather than the fleshy fruit. The genetic relatedness within Prunus has also allowed for the creation of various hybrids, such as pluots (a plum-apricot cross) and nectaplums (a nectarine-plum hybrid), further showcasing the close connections among these diverse fruits.