Wild black cherries (Prunus serotina) are common across North America. These fruits are edible, but caution and proper identification are essential before consumption. Understanding safe plant parts and preparation methods is crucial to avoid harm.
Identifying Wild Black Cherries
Identification of the wild black cherry tree is important due to similar-looking plants. This deciduous tree grows large. Young trees have smooth, banded bark, which matures into dark gray to black, scaly bark, sometimes described as resembling burnt potato chips.
The leaves are oval to lance-shaped with finely serrated edges, shiny green on top, and often have reddish-brown hairs along the midrib underneath. In spring, the tree produces small, white, five-petaled flowers in elongated hanging clusters called racemes. Flowers develop into fruit. The fruit is small, pea-sized, round, ripening from dark red to purplish-black or black from July to September. Wild black cherry trees are commonly found in woodlands, along roadsides, in old fields, and near fences.
Edible Components and Toxic Parts
Only the ripe fruit pulp of the wild black cherry is safe for human consumption. The ripe fruit is sweet with a unique, slightly tart or bitter, wine-like flavor. However, other parts of the plant, including leaves, stems, bark, and especially the seeds (pits), contain cyanogenic glycosides.
These glycosides release hydrogen cyanide, a poisonous substance, when crushed, chewed, or damaged. Wilted leaves are especially dangerous, containing higher toxin concentrations than fresh leaves. If ingested, symptoms of cyanide poisoning can include nausea, vomiting, headache, rapid breathing, weakness, convulsions, and in severe cases, respiratory failure and coma. Swallowing one or two intact pits accidentally is unlikely to cause poisoning, but processing fruit with unremoved pits can be hazardous, as it may crack them and release toxic compounds.
Safe Consumption and Preparation
Harvest only fully ripe, dark-colored fruit. Avoid unripe or damaged cherries, as their composition might differ. Once collected, thoroughly wash the fruit to remove debris or insects.
The most important step is complete pit removal. Pits contain toxic cyanogenic compounds and should not be crushed or consumed. While commercial pitters exist, for small wild cherries, methods like using a chopstick or gently pressing the fruit with a knife to loosen and remove the pit can be effective. After pitting, the fruit pulp can be used in various culinary applications such as jams, jellies, pies, sauces, and syrups. Cooking the fruit can help break down trace amounts of harmful compounds in the pulp, though the primary danger lies in the pits.
When trying wild black cherries for the first time, consume them in moderation. Freshly harvested and prepared cherries should be refrigerated if not consumed immediately, as their high sugar content makes them perishable.