Cherry plums, known scientifically as Prunus cerasifera, are a common yet often overlooked fruit. These small, vibrant stone fruits offer a unique profile. Understanding their characteristics allows for proper identification and enjoyment.
Edibility Overview
The fruit of the cherry plum is entirely edible. These small drupes offer a distinct flavor profile, balancing sweetness with a tangy, lightly tart undertone. The taste varies significantly by cultivar and ripeness, from bland to flavorful. The fruit’s flesh is juicy and soft, with edible skin.
Identifying Cherry Plums
Cherry plum trees typically grow up to 8 meters (26 feet) tall with a wide crown. The bark is dark grey, becoming fissured with age. Their leaves are slender, glossy green, ovate to elliptical, measuring 3 to 7 centimeters (1.5-3 inches) long with finely serrated margins. Some cultivated varieties have purple or red foliage.
The tree produces fragrant, white, five-petaled flowers, often with a hint of pink. These blossoms appear early, typically late winter to early spring, before the leaves emerge. The fruit is round and small, generally 2 to 3 centimeters (1.25 inches) in diameter, resembling a cherry but sometimes reaching plum-like sizes. Color varies from yellow to red or deep purple. Unlike mirabelle plums, the pit can be challenging to separate from the flesh.
When to Harvest for Best Flavor
Cherry plums ripen over an extended period, generally from late June through September, depending on variety and climate. Indicators of ripeness include a color change from green to their characteristic yellow, red, or purple hues. A ripe cherry plum will also feel soft and yield slightly when pressed.
The fruit should detach easily from the branch with a gentle pull. Since plums do not improve in flavor after picking, tasting is the most effective method to determine optimal ripeness. Harvesting may involve multiple passes as fruits ripen at different rates.
Culinary Applications
Cherry plums offer a wide range of culinary possibilities. Their balanced sweet and tart flavor makes them suitable for various preparations. They are frequently used for jams, jellies, and preserves, benefiting from their high pectin content. The fruits hold their shape well when cooked, making them excellent for baked goods like pies, tarts, crumbles, and muffins.
Cherry plums can also be incorporated into savory dishes, including sauces, chutneys, or to add a tangy note to salads. Immature, more acidic fruits can be used for souring soups, while ripe ones are enjoyed in smoothies or processed into fruit leather.
Important Safety Notes
While the fleshy part of the cherry plum fruit is safe to eat, the pits contain cyanogenic glycosides like amygdalin, which can release hydrogen cyanide if chewed, crushed, or extensively digested. Swallowing a whole cherry plum pit is generally not a concern, as the hard outer shell prevents compound release. However, consuming chewed or crushed pits, especially in large quantities, increases the risk of exposure. Symptoms of cyanide poisoning include headache, nausea, dizziness, and confusion. Ingesting large amounts of unripe cherry plums may lead to stomach upset.