Indian Hawthorn (Raphiolepis indica) is a common evergreen shrub primarily cultivated for its aesthetic appeal in temperate and subtropical landscapes. Many people who encounter this plant often wonder about the safety of its small, dark berries. While the plant is generally not considered highly toxic, only certain parts are technically edible, offering very little culinary appeal in their raw state. Caution is necessary because the plant belongs to the Rosaceae family, which includes fruits with toxic seeds like apples and cherries.
Identifying Features of Indian Hawthorn
This broadleaf evergreen shrub is commonly grown for its dense, rounded habit, typically reaching a height and width of 2 to 6 feet. The leaves are a lustrous dark green, leathery in texture, and feature serrated edges. New foliage often emerges with a bronze or reddish tint before maturing into a deep green color.
In the spring, Indian Hawthorn produces clusters of small, fragrant flowers ranging from white to pale pink. Each flower has five petals and appears in loose terminal sprays. Following the bloom period, the plant develops small, berry-like fruits. These fruits mature from green to a dark purplish-black or bluish-black color, are generally less than 1 centimeter in diameter, and often persist on the shrub through the winter.
Edibility Status of Various Plant Parts
The only technically edible part of the Indian Hawthorn is the fruit, or berry. These small fruits are safe to consume once fully ripe, but they are often described as bland, starchy, or astringent when eaten raw. Due to their texture and taste, they are not widely consumed by people, though they are a food source for birds and small mammals.
The fruit’s meager pulp surrounds a relatively large seed, contributing to its low desirability for eating raw. For consumption, the berries are typically used only in cooked preparations, such as jams or preserves. Cooking helps break down some astringent compounds and makes the pulp more palatable. The plant’s leaves, stems, and flowers are not consumed and are considered undesirable as food sources.
Safety Concerns and Potential Toxicity
The primary safety concern with Indian Hawthorn lies within its seeds, not the fruit pulp or foliage. Like many members of the rose family, the seeds contain cyanogenic glycosides, such as amygdalin. This compound is also found in the pits of stone fruits and the seeds of apples.
When the seeds are crushed, chewed, or metabolized, the cyanogenic glycosides break down to release hydrogen cyanide (HCN), a highly toxic substance. Consuming a large quantity of crushed seeds can lead to symptoms of acute cyanide exposure, including nausea, vomiting, and stomach upset. While the risk from swallowing a few intact seeds is low, it is strongly advised to remove and discard all seeds before consuming the fruit pulp or using the berries in cooking.