The question of whether you can eat the fruit from a cherry blossom tree is common when the beautiful spring flowers fade and small fruits begin to form. The answer depends entirely on the specific species of the tree and the horticultural purpose for which it was bred. Many trees admired for their abundant blossoms produce fruit that is either inedible, unpalatable, or, in some cases, chemically hazardous.
The Key Distinction: Ornamental vs. Fruiting Cherry Trees
The main difference between cherry trees lies in the priorities of their cultivation; they are either grown for aesthetic display or for fruit production. Trees grown to create the spectacular spring displays, often called ornamental cherries, have been selectively bred over generations to maximize the size, color, and density of their flowers. This focus on floral beauty means horticulturalists have effectively de-emphasized—or even eliminated—the genes responsible for developing large, flavorful fruit.
The edible cherries found in grocery stores originate from specific species, primarily Prunus avium for sweet cherries and Prunus cerasus for tart or sour cherries. These species have been developed for attributes like high sugar content, fleshy pulp, and disease resistance in the fruit itself. In contrast, iconic ornamental varieties, such as the Yoshino or Kwanzan cherries, are typically cultivars of other Prunus species, like Prunus serrulata. These flowering varieties are often hybridized to produce sterile or near-sterile flowers, which results in either no fruit set or very small fruit that remains underdeveloped.
Fruiting trees generally produce less showy, short-lived, white or pale pink blossoms, as the tree’s energy is quickly redirected into fruit development. Ornamental trees are prized for their spectacular, often double-petaled, pink flowers that persist for a longer period. This deliberate breeding means ornamental varieties, while beautiful, are not designed to be a source of food.
Palatability and Yield of Ornamental Cherry Fruit
When ornamental cherry trees set fruit, the resulting cherries are typically a disappointment. The fruits are usually very small, often measuring less than a centimeter in diameter, and possess very little fleshy pulp around the central pit. The tree’s genetic focus on flowers means the fruit remains underdeveloped and lacks the sugar-to-acid ratio that makes commercial cherries palatable.
Instead of tasting sweet or pleasantly tart, the fruit from most flowering varieties is intensely sour, bitter, or astringent. This unpleasant flavor profile means they are not cultivated for human consumption, even if they pose no toxicity risk. While birds often consume these small, tangy fruits, they are considered inedible or undesirable for people. The yield is minimal and the eating experience is highly unsatisfactory compared to commercially grown varieties.
The Underlying Safety Concerns (Toxicity)
A significant safety concern with all cherry trees—both ornamental and fruiting varieties—is the presence of cyanogenic glycosides within certain parts of the plant. These naturally occurring compounds, primarily prunasin and amygdalin, are found in the seeds (pits), leaves, and bark of nearly all species within the Prunus genus. When these plant tissues are crushed, chewed, or digested, the glycosides are hydrolyzed by enzymes and release hydrogen cyanide (HCN), which is a potent toxin.
While the flesh of the cherry fruit is safe to eat, the small, hard pit inside contains these cyanogenic compounds. The risk is particularly high with the tiny fruit of ornamental trees because the ratio of pit size to fruit flesh is much greater than in a large, cultivated sweet cherry. Chewing or grinding the pits of several small, bitter ornamental cherries can release a measurable amount of cyanide into the digestive system. Cyanide is a cellular toxin that interferes with the body’s ability to use oxygen, which can cause serious illness or be fatal.
For safety, never consume the leaves, stems, or bark of any cherry tree. Furthermore, the pits of any cherry should not be consumed, crushed, or ground up. While the fruit flesh is safe, the chemical defense mechanism in the seeds is a serious biological hazard that exists across the entire Prunus family.