What are Chinese cherries?
When people ask, "Are Chinese cherries edible?" they are often referring to several species of cherry trees native to China, not just one. The most common edible species are Prunus pseudocerasus, also known as the Chinese sour cherry, and Prunus tomentosa, the Nanking cherry. These species have a long history of cultivation and culinary use in China, but differ significantly from the sweet and sour cherries typically found in Western supermarkets (Prunus avium and Prunus cerasus). Beyond their fruit, many of these trees are also prized as ornamentals for their vibrant blossoms.
The two main edible Chinese cherry species
Prunus pseudocerasus (Chinese Sour Cherry)
This species has been cultivated in China for approximately 2,000 years for its edible, tart fruit. The fruit is smaller than a European sweet cherry, and its flavor is notably more acidic. In China, these fruits are often processed into juice, preserves, or wine rather than consumed fresh due to their high tartness.
Prunus tomentosa (Nanking Cherry)
Also native to China, this bush cherry produces small, red, edible fruits with a flavor ranging from sweet to slightly sour. It is a versatile plant, with the fruit being consumed fresh or used in various processed products like jams and jellies. The Nanking cherry is known for being hardy and relatively pest-free, making it a popular choice for home gardens in temperate climates.
Are there any toxic parts to a Chinese cherry?
Yes, like all fruits in the Prunus genus, the leaves, bark, and seeds (pits) of Chinese cherries contain cyanogenic glycosides, specifically amygdalin. This compound is not toxic on its own, but when the seed is chewed, crushed, or digested, enzymes can convert it into hydrogen cyanide, a toxic substance. The fruit pulp itself is safe to eat.
To ensure safety, it is crucial to avoid chewing or crushing the pits. Accidentally swallowing a few whole, intact pits is generally not considered dangerous because the hard outer shell prevents the release of cyanide. However, children should be taught to spit out all cherry pits to avoid both toxicity and choking hazards.
Culinary uses and preparation
Chinese cherries can be used in a variety of culinary applications, both raw and cooked. Proper preparation typically involves pitting the fruit before using, especially if blending or cooking, to prevent the release of harmful compounds from the seeds.
Examples of culinary uses:
- Jams and Preserves: The tartness of species like P. pseudocerasus makes them excellent for creating flavorful preserves.
- Juices and Wine: Both Nanking and Chinese sour cherries are juiced or fermented to make wine.
- Pickling: Some varieties are traditionally pickled for a savory, tangy condiment.
- Desserts: The sweeter Nanking cherries can be used in pies, tarts, and other baked goods.
Wild vs. cultivated Chinese cherries
Foraging for wild Chinese cherries presents additional risks compared to purchasing cultivated fruit. A primary danger is misidentification, as some non-edible or even poisonous plants can resemble wild cherries. Furthermore, the concentration of cyanogenic compounds can vary between wild varieties. Unless you are an experienced forager with expert knowledge of the specific plant, it is safest to consume cultivated varieties from a trusted source. Even with wild cherries, the pits should never be ingested.
Chinese Cherry Species Comparison
| Characteristic | Prunus pseudocerasus (Chinese Sour Cherry) | Prunus tomentosa (Nanking Cherry) |
|---|---|---|
| Flavor | Tart and acidic | Ranges from sweet to tart |
| Typical Use | Processed into juice, jam, wine | Eaten fresh, jam, jelly, wine |
| Fruit Size | Relatively small, about 15mm | Small, cherry-sized |
| Growth Habit | Ornamental tree | Bush or dense shrub |
| Origin | Native to China | Native to Northern & Western China |
Conclusion
In summary, Chinese cherries are indeed edible, with species like Prunus pseudocerasus and Prunus tomentosa having been cultivated for centuries for their fruits. While the fruit pulp is safe to eat, it is absolutely essential to avoid chewing or ingesting the pits, leaves, or stems, as these parts contain cyanide-releasing compounds. By understanding the specific varieties and exercising proper care during preparation, you can safely enjoy the unique flavors of these culturally significant fruits. For those new to these fruits, it is recommended to start with commercially cultivated varieties from a reliable source and always remove the pits before cooking or consumption. If you're interested in growing your own, resources like the Practical Plants database can provide useful information about Prunus pseudocerasus.
