Cherry blossoms are widely admired for their delicate beauty during their spring bloom. This beauty often leads to a common question: do these trees also produce edible cherries? The answer lies in the distinction between different types of cherry trees.
Ornamental Versus Fruiting Cherry Trees
The primary difference between cherry trees lies in their cultivation purpose, leading to two main categories: ornamental and fruiting varieties. Ornamental cherry trees, like Prunus serrulata (Japanese Cherry) and Prunus x yedoensis (Yoshino cherry), are bred for their abundant, showy blossoms. They prioritize floral display, often featuring double-petaled flowers that may not develop into fruit. Many ornamental cultivars are propagated by grafting to ensure specific aesthetic qualities.
Conversely, fruiting cherry trees, including Prunus avium (sweet cherry) and Prunus cerasus (sour cherry), are cultivated for their edible fruit. While these trees produce blossoms, their flowers are typically less showy than ornamental varieties, with their energy directed towards developing large, palatable cherries. Sweet cherries are often consumed fresh, while sour cherries are frequently used in pies and other cooked dishes. Both types belong to the Prunus genus, which also encompasses other stone fruits like plums, peaches, and apricots.
The Small Fruits of Ornamental Cherry Trees
Although ornamental cherry trees are not grown for their fruit, many varieties do produce small, berry-like fruits known as drupes after their flowering period. These fruits are generally much smaller than commercial cherries, often dark in color, and possess a bitter or astringent taste. They are not typically palatable for human consumption.
These tiny fruits, however, serve as a food source for wildlife, particularly birds, which consume them and aid in seed dispersal. While some ornamental varieties might produce slightly more palatable fruit if cross-pollinated, they still do not yield the large, sweet cherries found in grocery stores. Certain highly hybridized ornamental varieties, such as Prunus serrulata ‘Kanzan’ or ‘Yoshino’, may produce very few or no fruits at all due to sterility or poor pollination characteristics.
Beyond the Fruit: Edible Uses of Cherry Blossoms
While ornamental cherry fruit is not typically consumed, the blossoms and sometimes leaves of certain cherry tree varieties are used in culinary traditions, particularly in Japan. Fresh cherry blossoms are not very flavorful, but when preserved, their unique floral taste emerges. A notable example is sakura-zuke, where cherry blossoms are pickled in salt and plum vinegar. This preservation process enhances their delicate flavor and aroma.
These preserved blossoms are used in various ways, including making sakura-yu (cherry blossom tea), a savory, clear tea. Cherry blossoms also find their way into traditional Japanese sweets like sakura mochi, where they are incorporated into rice cakes or used as decorative garnishes. Additionally, the leaves of certain varieties, like Oshima-zakura, are salt-cured and used to wrap confections, imparting a distinctive aroma.