The term “Japanese Cherry” most commonly refers to ornamental trees cultivated for their stunning springtime bloom, known in Japan as sakura. These trees, celebrated worldwide for their clouds of pink and white flowers, are primarily bred for aesthetic value rather than fruit production. Many people assume these trees must produce the sweet, familiar cherries found in grocery stores, leading to questions about the safety and flavor of any small fruit that appears. This distinction between ornamental varieties and species grown for commercial consumption is important when considering the edibility of the fruit and other parts of the plant.
Identifying the Ornamental Species and Fruit
The trees most frequently encountered in parks and residential areas, such as the Yoshino and Kwanzan cultivars, belong to ornamental species like Prunus serrulata or Prunus yedoensis. These varieties have been selectively bred over centuries to maximize the size, color, and longevity of their flowers, resulting in a tree that invests its energy into blooming rather than fruiting. This differs fundamentally from commercial cherry trees (Prunus avium or Prunus cerasus), which are bred specifically for large, juicy fruit. The fruit produced by the ornamental Japanese cherry is a small, dark drupe, often reaching only eight to ten millimeters in diameter. This tiny fruit, sometimes called sakuranbo in Japan, is notably less fleshy and has a high ratio of pit to pulp compared to commercial varieties.
Edibility and Palatability of the Raw Fruit
The small fruit of the ornamental Japanese cherry is technically edible, but it is generally unpalatable for human consumption. The flesh has a bitter or astringent flavor, lacking the sweetness and size that make commercial cherries desirable. Since these trees were not developed for high sugar content or pleasant texture, the raw fruit is rarely sought out. The fruit that does develop tends to ripen in the summer and is quickly consumed by birds. The low sugar content, bitter flavor, and diminutive size explain why these cherries are not commercially available or worth harvesting.
Safety Concerns Regarding Pits and Plant Parts
A significant concern regarding Japanese cherry trees involves the presence of natural chemical compounds within the plant’s structure. Like all members of the Prunus genus, the seeds, leaves, and bark contain cyanogenic glycosides, such as amygdalin. These compounds are not toxic in their stable form but become dangerous if the plant material is damaged, such as when the pit is chewed or the leaves are wilted. When the plant tissue is crushed, enzymes initiate a chemical reaction that releases hydrogen cyanide, a potent poison.
The pit of the cherry is protected by a hard, outer shell, which usually prevents the release of cyanide if swallowed whole. The risk arises when the interior seed, or kernel, is intentionally chewed, crushed, or ground, releasing the toxic compound. This chemical defense mechanism is present throughout the plant, meaning consuming leaves and bark, especially in large quantities, can also be hazardous. This safety principle applies to the pits of all stone fruits, emphasizing the need to avoid chewing or crushing the hard seed within the fruit.
Traditional Culinary Uses Beyond the Raw Fruit
Despite the unpalatability of the raw fruit and safety concerns of other raw parts, the Japanese cherry plant is incorporated into traditional cuisine using careful preparation methods. The focus shifts to the blossoms and leaves, which are harvested and preserved for their delicate, unique flavor. This culinary use centers on the preservation process known as shio-zuké, or salt-pickling.
Salt-pickling preserves the blossoms and the large, soft leaves of certain varieties, such as the Oshima cherry. Salted cherry blossoms are commonly steeped in hot water to create sakura yu, a savory, floral tea often served at celebrations. Salted leaves are famously used to wrap sakura mochi, a traditional sweet rice cake, where the leaf imparts a subtle, salty, and aromatic flavor that balances the dessert’s sweetness. These preservation techniques transform the plant material into a safe and flavorful ingredient.