Sand cherries (Prunus pumila and Prunus besseyi) are small, hardy shrubs native to North America, known for their edible fruit. They are typically found in sandy locations like shorelines and dunes, which gives them their common name.
Edibility and Potential Risks
While the fleshy fruit of sand cherries is edible, other parts of the plant, including the pits (seeds), leaves, stems, and bark, contain compounds that can be harmful if ingested. These contain cyanogenic glycosides, which can break down to release hydrogen cyanide, a toxic substance.
The pits are the primary concern due to their higher concentration of these compounds. Remove the pits before consuming or processing the fruit. Although cooking can reduce these compounds, pit removal remains the most effective safety measure. If you encounter any sand cherry fruit with a particularly bitter taste, do not consume it, as bitterness can indicate higher toxin levels.
Flavor Profile and Culinary Applications
Sand cherries typically offer a flavor profile that is tart with some sweetness, and can sometimes have a slightly astringent quality. The taste can vary depending on ripeness, with fully ripe fruits being less astringent. While they can be eaten fresh, their tartness often makes them less appealing for raw consumption compared to other cherry varieties.
These fruits excel in various culinary applications where their tartness can be balanced with sugar or other ingredients. Sand cherries are often used to make jams, jellies, and pies, where their unique flavor shines. They can also be incorporated into sauces, syrups, and even wines. For optimal flavor in cooked applications, it is best to use fully ripe, dark purple to black fruits.
How to Identify Sand Cherries
Sand cherries are deciduous shrubs that typically grow to a height of 2 to 6 feet, forming a spreading habit. The leaves are generally leathery, dark green on the surface with a paler underside, and have finely serrated margins. Some varieties may exhibit a silvery-green or gray-green leaf color, and some can turn red or purple in the fall.
In spring, the plants produce small, fragrant white flowers, sometimes with a pinkish tint, in clusters along the branches. Following the blooms, the fruit develops, ripening to a dark purple or nearly black color by early summer to late summer. The fruit is typically globose to ovoid, ranging from 8 to 18 millimeters in diameter, and contains a single large pit.