The most commonly observed Japanese cherry trees, such as the ‘Yoshino’ and ‘Kwanzan’ varieties, are cultivated primarily for their spectacular spring blossoms and generally do not produce large, sweet, edible fruit. These ornamental species, most notably Prunus serrulata, have been selectively bred over centuries for floral display rather than fruit production. While they belong to the Prunus genus, the focus of their breeding has rendered their fruit small and essentially unpalatable.
The Fruit of Ornamental Cherry Trees
Ornamental Japanese cherry trees do produce a fruit, but it is a small, dark, pea-sized drupe that is rarely noticed. This tiny fruit, known in Japanese as sakuranbo, typically measures only about 8 to 10 millimeters in diameter. It ranges in color from red to black upon maturity in late summer, but its flavor is bitter or highly astringent, rendering it unsuited for human consumption.
The small size and poor quality of the fruit is a direct consequence of selective breeding focused on floral traits. Many popular cultivars, particularly the ‘Kwanzan’ variety, feature “double flowers” with an increased number of petals. This abundance is achieved by converting the flower’s reproductive organs into extra petals, which significantly impedes or prevents viable fruit development. Even single-flowered varieties prioritize maximum bloom display, down-regulating the processes needed for large, sugary fruit. The resulting small drupes are primarily consumed by birds or drop quickly, which is often desirable in urban landscaping.
Separating Ornamental and Edible Cherry Species
The distinction between cherry trees planted for beauty and those grown for food is rooted in their specific species and long histories of selective cultivation. All cherries belong to the genus Prunus, but modern horticulture divides them based on intended use. Familiar ornamental Japanese cherries are cultivars of species like Prunus serrulata and Prunus subhirtella, valued for their showy spring blooms and graceful canopy shape.
Commercially grown cherries originate from different species bred to maximize fruit size, sweetness, and yield. Sweet cherries (Prunus avium) are typically eaten fresh, while sour cherries (Prunus cerasus) are mainly used for baking and preserves. The fruit of these edible species is significantly larger, measuring between 15 and 25 millimeters, and possesses a much higher sugar content. Edible cultivar development focused on traits like fruit firmness and flavor chemistry, while ornamental programs focused solely on flower characteristics.
Why Japanese Cherry Trees Are Cultivated
The primary reason for the widespread cultivation of Japanese cherry trees is their unparalleled aesthetic impact during the spring season. The spectacular, profuse, and simultaneous blooming of cultivars like ‘Yoshino’ and ‘Kwanzan’ creates a breathtaking visual display. This fleeting beauty is deeply embedded in Japanese culture, where the custom of hanami, or flower viewing, celebrates the transient nature of life and the arrival of spring.
Ornamental cherries are also valued for their desirable characteristics in landscaping. They are generally small to medium-sized trees, making them suitable for urban parks, residential gardens, and street lining. Their crowns provide pleasant shade during the summer, and some varieties offer attractive bronze or red fall foliage. The short duration of their bloom, often lasting only one to two weeks, enhances their value as a symbol of ephemeral beauty.