Cherry blossom trees, often ornamental varieties, do produce fruit, though not the large, sweet cherries found in grocery stores. All species within the genus Prunus produce a type of stone fruit, but the quality, size, and taste vary significantly. The difference stems from how humans have selectively bred these trees for distinct purposes over centuries.
Ornamental Versus Fruiting Trees
Both flowering cherry trees, such as the Japanese Cherry (Prunus serrulata), and fruit-bearing trees, like the sweet cherry (Prunus avium), belong to the Prunus genus. This common botanical ancestry means they share the fundamental ability to produce a stone fruit, known scientifically as a drupe.
Ornamental varieties were cultivated specifically for their spectacular, abundant, and often double-petaled flowers. Breeders prioritized qualities like bloom density, flower color, and tree shape, often sacrificing fruit development. Many popular ornamental cultivars have been bred to possess sterile or stunted reproductive organs, resulting in little to no fruit set.
Conversely, commercial fruiting trees, such as Prunus avium (sweet cherry) and Prunus cerasus (sour cherry), were bred for different characteristics. The focus was on producing large, succulent, high-yield fruit with desirable flavors and textures. This selective breeding maximized the fruit’s flesh while minimizing the emphasis on the bloom.
The Small Fruit of the Cherry Blossom Tree
The fruit produced by an ornamental cherry blossom tree is botanically a true cherry, described as a small, globular drupe. This fruit is typically much smaller than a commercial cherry, often measuring about 8–10 millimeters in diameter. The ornamental fruit matures during the summer, usually turning a dark red to black color.
The quality of this small fruit is markedly different from its cultivated cousins. It is frequently described as bitter, sour, or astringent, making it unpalatable for human consumption. Furthermore, breeding for extra petals can replace reproductive organs, leading to underdeveloped fruit or a sterile pit. When fruit does form, the flesh surrounding the pit is minimal because the tree’s energy was directed toward flower production.
Edibility and Safety Considerations
The small, often bitter fruit of the Japanese cherry is generally considered non-toxic but unappealing due to its sour flavor. Safety concerns arise from the internal pit, which is characteristic of all stone fruits within the Prunus genus. The seed inside the hard pit contains cyanogenic glycosides, specifically amygdalin.
When the pit is crushed, chewed, or ground, this amygdalin converts into hydrogen cyanide, a toxic compound. While swallowing intact pits is rarely dangerous, consuming a large number of crushed seeds could potentially cause harm. Because the fruit of ornamental trees is not bred for consumption, it is advised to avoid eating them, especially the pits.