Wild cherry trees produce fruit, although the term “wild cherry” refers to several native species fundamentally different from the large, sweet cherries found in grocery stores. These trees belong to the genus Prunus, which encompasses all stone fruits, including peaches, plums, and almonds. The fruits of wild cherry species, technically known as drupes, are characteristically much smaller and possess an intense, often astringent flavor profile.
Identifying Common Wild Cherry Species
To identify a wild cherry tree, it helps to distinguish between the three most common native North American varieties. The Black Cherry (Prunus serotina) is the largest and most commercially significant species, often growing into a sizable forest tree reaching heights of 50 to 80 feet. Mature bark is a distinguishing feature, breaking into dark, irregular, scaly plates often likened to burnt potato chips. This species thrives in open woods throughout the eastern and central United States.
The Chokecherry (Prunus virginiana) is usually encountered as a large, dense shrub or a small tree, generally topping out between 20 and 30 feet tall. This adaptable species frequently forms thickets due to its shallow, spreading root system. Its name reflects the intense, mouth-puckering astringency of its raw fruit.
The Pin Cherry (Prunus pensylvanica) is a smaller, short-lived tree or large shrub. Pin cherries are often pioneer species, quickly colonizing disturbed areas like clearings or sites recently affected by fire. This tree is slender and narrow, bearing bright red fruit.
Distinctive Characteristics of Wild Cherry Fruit
The fruit of all wild cherry species is a drupe, meaning it consists of a fleshy exterior surrounding a single, hard pit or stone. These wild fruits are noticeably diminutive compared to cultivated cherries, typically measuring only 5 to 10 millimeters in diameter. The ratio of pit to edible fruit flesh is much lower than in sweet cultivated varieties, offering a small amount of pulp per fruit.
The flavor is the most striking difference, ranging from strongly tart to intensely astringent, especially in the Chokecherry. This astringency is caused by tannins and can create a dry, “choking” sensation in the mouth when the fruit is eaten raw. Black Cherry fruits are generally described as bittersweet when ripe.
Wild cherry fruits display a range of colors depending on the species and ripeness. Black Cherry and Chokecherry fruits mature to a dark purple or black color in late summer. Pin Cherry fruits, by contrast, are a vibrant, bright red when ripe.
Culinary Uses and Important Safety Warnings
A primary concern when handling wild cherries is the presence of cyanogenic glycosides, specifically compounds like amygdalin and prunasin, found throughout the tree. These compounds are concentrated in the leaves, bark, and most significantly, the seeds or pits of the fruit. If the seeds are crushed or chewed, these glycosides can break down to release hydrogen cyanide, a toxic substance.
The ripe fruit flesh is generally considered safe for consumption, but care must be taken to avoid crushing or ingesting the pits. Wilted leaves are particularly dangerous, as the toxins are more readily released under stress. Positive identification of the tree and careful processing are necessary before consumption.
The intense tartness and bitterness of the fruit mean that it is rarely eaten fresh off the tree. Processing is necessary to balance the flavor, typically by adding sweeteners and cooking. The fruit is commonly used to make jams, jellies, syrups, and wine, where the rich, complex flavor shines through. Black Cherry fruit is also used to flavor liquors like rum and brandy.