The Yoshino cherry tree (Prunus x yedoensis) is a renowned ornamental hybrid, famous for its spectacular spring bloom, such as the iconic display along the Tidal Basin in Washington, D.C. While its cultivation centers entirely on its floral display, the Yoshino cherry does produce fruit. It forms small cherries, but these are not the large, sweet variety typically grown for human consumption.
The Primary Role of the Yoshino Cherry
The cultivation of Prunus x yedoensis is driven by its exceptional horticultural appeal as a flowering tree. It is prized for its prolific, breathtaking display of blossoms that signals the end of winter. It is one of the earliest bloomers in the Prunus genus, often producing flowers before the leaves emerge.
The blossoms appear in clusters of five or six, transitioning quickly from a pale pink bud to a cloud of pure white flowers. The floral spectacle, which often carries a faint almond scent, typically lasts for only one to two weeks, depending on the weather. This brief, dramatic flowering period makes the tree highly valued in urban planning and landscape design. Landscape architects utilize its broad, spreading canopy and graceful, arching branches as a specimen tree to provide seasonal interest and shade.
The Characteristics of the Yoshino Cherry Fruit
The fruit produced by the Yoshino cherry is a small, dark structure known botanically as a drupe. This fruit develops from fertilized flowers in the spring and matures during the summer months. When fully ripe, the drupes change color from red to a shiny, purplish-black hue.
The cherries are markedly small, typically measuring between 0.25 and 0.5 inches in diameter, roughly the size of a pea. They contain very little flesh surrounding a large, hard pit, making them insignificant from a culinary perspective. While technically non-toxic, the fruit possesses an extremely sour and bitter flavor profile that renders it undesirable for human consumption.
The trees often produce a sparse quantity of these small fruits, which are generally inconspicuous among the summer foliage. The primary beneficiaries of the Yoshino cherry’s fruit production are local wildlife, particularly birds. Various bird species quickly consume the small black drupes, distributing the seeds and clearing the tree of fruit before it can become a messy nuisance on lawns or sidewalks.
Distinguishing Ornamental and Edible Cherry Varieties
The non-palatable nature of the Yoshino cherry fruit is explained by its breeding history, as it was developed exclusively as an ornamental hybrid. Its goal was to maximize flower size and quantity, not the succulence of the fruit. This places Prunus x yedoensis in a category separate from commercially grown cherry species.
The cherries commonly found in grocery stores belong to entirely different species cultivated for centuries to produce large, sweet, or tart fruit. Sweet cherries, such as the Bing and Rainier varieties, are cultivars of Prunus avium. This species is bred for firm, juicy flesh and a high sugar content, making the fruit ideal for fresh eating.
Sour cherries, including the popular Montmorency variety, originate from the species Prunus cerasus. These cherries are characterized by a soft, highly acidic pulp and are primarily utilized in baking, preserves, and juices. The distinction lies in the deliberate focus of cultivation: ornamental species prioritize showy flowers, whereas edible species prioritize the size, texture, and flavor of the fruit.