The weeping cherry tree, an ornamental known for its cascading branches and abundant spring blossoms, often sparks curiosity regarding the small fruits it occasionally produces. This popular landscape tree, belonging to the Prunus genus, leads many to wonder if these cherries are suitable for consumption.
Are Weeping Cherry Tree Fruits Edible
While weeping cherry trees are primarily cultivated for aesthetic appeal rather than fruit production, they do yield small cherries. These fruits are considered inedible for human consumption due to their sour or tart taste and small size. Unlike cherries found in grocery stores, weeping cherry fruits are not typically grown for culinary value. Consuming them fresh may lead to stomach discomfort, nausea, vomiting, and diarrhea. Birds, however, often find the fruit appealing and readily consume them.
Identifying Weeping Cherry Fruit
Weeping cherry fruit typically appears in summer, developing after the tree’s spring flowering period. These small, round fruits usually measure up to 1/3 of an inch in diameter. When ripe, their color can range from red to dark purple or black. The presence of these tiny cherries helps distinguish them from other ornamental trees. Identifying the fruit is important to differentiate them from potentially toxic wild berries.
Parts of the Weeping Cherry Tree to Avoid
Beyond the fruit’s pulp, other parts of the weeping cherry tree contain compounds harmful if ingested. All members of the Prunus genus, including weeping cherries, contain cyanogenic glycosides in their leaves, stems, bark, and especially in the pits or seeds of their fruit. These compounds can release hydrogen cyanide when chewed, crushed, or digested, posing a risk. Toxicity can increase if plant parts are stressed, such as when leaves begin to wilt. Caution is advised, particularly around children and pets, to prevent ingestion of any part of the tree other than prepared fruit pulp.
Culinary Uses and Considerations
Given their small size and distinct tartness, weeping cherry fruits are not typically consumed fresh. If used, they are best suited for cooked applications where their tart flavor can be balanced with added sugar. Potential culinary uses include making jams, jellies, pies, or sauces. For any preparation, it is necessary to remove all pits from the fruit before cooking or consumption. The small amount of pulp on each fruit means a significant quantity would be needed for any substantial recipe.