What Type of Poison Is in Cherries?

January 1, 2026 •

3 min read

The pits, stems, and leaves of cherries contain a naturally occurring substance called amygdalin, which the body can convert into a highly toxic compound called hydrogen cyanide. However, the fruit flesh itself is completely safe to eat and a nutritious part of a healthy diet.

Quick Summary

The poison in cherries is cyanide, which is formed when amygdalin in the pits, stems, and leaves is crushed or chewed. Intact, swallowed pits are generally harmless, but breaking them can release the toxic compound.

Key Points

Cyanide in Pits: Cherries contain the compound amygdalin in their pits, stems, and leaves, which the body can convert into toxic hydrogen cyanide.
Ingesting Intact Pits: Accidentally swallowing one or two whole, intact pits is generally harmless, as they typically pass through the digestive system without releasing cyanide.
Chewing is Dangerous: The risk of poisoning occurs when the hard pit is crushed or chewed, releasing the amygdalin.
Not Just Cherries: This toxic compound is also present in the pits and kernels of other stone fruits, such as peaches, apricots, and plums.
Pets at Risk: Cherries are toxic to dogs, and ingestion can lead to cyanide poisoning, particularly if the pits, stems, or leaves are chewed.
Preventative Measures: Always remove pits before blending or consuming cherries to avoid accidental release of the poison.

Understanding Amygdalin and Cyanide

Cherries, along with other stone fruits like apricots, peaches, and plums, belong to the Prunus genus of the Rosaceae family. A naturally occurring chemical compound called amygdalin is present in the pits, leaves, and stems of these plants. Amygdalin is a cyanogenic glycoside, meaning it contains a cyanide group that can be released when the compound is broken down.

When a cherry pit is crushed, chewed, or ground, the amygdalin it contains can be converted by enzymes into hydrogen cyanide (HCN), a potent poison. Cyanide is known for its ability to interfere with the body's cellular respiration, preventing cells from using oxygen and potentially leading to serious health issues or even death in large doses.

Why You Don't Need to Panic About Eating Cherries

For most people, the risk of cyanide poisoning from eating cherries is extremely low. The hard, outer shell of the cherry pit protects the inner kernel (where the amygdalin is concentrated) from being released into the digestive system. If a whole pit is accidentally swallowed, it will typically pass through the digestive tract intact and be excreted from the body without any toxic effects. The danger arises only if the pit's kernel is broken and ingested.

Potential Risks of Ingesting Crushed Pits

While accidentally swallowing a single intact pit is not a cause for concern, chewing and consuming a significant number of crushed pits, or processing them in a high-speed blender, can be dangerous. The amount of amygdalin varies greatly depending on the cherry variety, but some types, like the Morello cherry, contain higher concentrations. This is why it's crucial to remove all pits before blending cherries for smoothies or juicing.

Symptoms of cyanide poisoning can range from mild to severe, depending on the dose.

Mild symptoms: Headache, dizziness, anxiety, nausea, and vomiting.
Severe symptoms: Rapid heart rate, difficulty breathing, seizures, loss of consciousness, and respiratory failure.

The Role of Cherry Pits in Stone Fruits

As a mechanism of natural defense, many stone fruit plants evolved to store cyanogenic glycosides in their seeds to deter predators. The hard shell provides a protective layer, ensuring that animals can consume the fleshy fruit and disperse the seed without breaking it open and releasing the toxin. This strategy helps the plant reproduce and spread its seeds effectively. However, this same protective compound can pose a risk to humans and pets if the seed is crushed or chewed.

Cyanide Poisoning Comparison in Stone Fruit Pits


Feature	Cherry Pit Cyanide	Peach Pit Cyanide	Apricot Kernel Cyanide
Toxic Compound	Amygdalin	Amygdalin	Amygdalin
Mechanism of Release	Crushed, chewed, or ground	Crushed, chewed, or ground	Crushed, chewed, or ground
Toxicity Level	Varies by cherry type; Morello cherries have higher concentrations.	Comparable to cherry pits.	High concentration; misuse has led to poisoning cases.
Risk Level (Intact Pit)	Very low; passes through digestive system safely.	Very low; passes through digestive system safely.	Very low; passes through digestive system safely.
Primary Danger	Chewing multiple kernels; choking hazard for children.	Chewing multiple kernels; choking hazard.	Chewing multiple kernels; used in unsupported 'alternative medicine'.

Are Cherries Safe for Pets?

Pet owners should be aware that cherries, particularly the pits, stems, and leaves, are toxic to dogs. The cyanide released when these parts are chewed can be dangerous, especially for smaller dogs. In addition, cherry pits can present a choking hazard or cause an intestinal blockage. If you suspect your dog has ingested a significant number of cherries, contact an emergency veterinary clinic immediately.

How to Minimize Risk

To enjoy cherries safely, always pit them before eating or preparing them. Teach children to spit out the pits, and supervise young kids to prevent accidental ingestion. Never blend or process whole cherries in a blender. Pitting tools or cherry pitters make the process quick and easy. For pet owners, keep cherries and cherry trees away from your pets to prevent accidental chewing of the toxic parts. As the Missouri Poison Center states, it's always wise to remove pits before blending.

Conclusion

The poison found in cherries is cyanide, but it is locked within the hard, inedible pit in the form of the compound amygdalin. As long as the pit remains intact, it is not a danger to human health. The key takeaway is to always remove and discard the pits, and never intentionally chew or crush them. By following simple food safety practices, you can enjoy the delicious, nutritious fruit without any risk.

Frequently Asked Questions

The poisonous substance is hydrogen cyanide, which is produced when the naturally occurring compound amygdalin, found in cherry pits, stems, and leaves, is crushed or chewed.

No, swallowing an intact cherry pit is rarely dangerous because the hard outer shell prevents the toxic compound from being released into your digestive system. It will likely pass through your body harmlessly.

There is no definitive number, as toxicity depends on the cherry variety, ripeness, and individual body weight. However, chewing and swallowing multiple pits, especially from varieties like the Morello cherry, can be dangerous.

The concentration of amygdalin varies by cherry type. For example, some studies suggest that Morello (sour) cherry pits can contain significantly higher amounts of amygdalin per gram than sweet cherry pits.

Yes, using a high-speed blender can crush the pits, releasing amygdalin and converting it into cyanide. It is essential to always remove all pits before blending cherries for smoothies or juices.

Symptoms of cyanide poisoning can include headache, dizziness, nausea, vomiting, and anxiety. In severe cases, it can cause rapid heart rate, difficulty breathing, and seizures.

No, the flesh of the cherry is not toxic and is safe to eat. The toxic compound is only contained within the pits, stems, and leaves.