Which Fruit Pits Have Cyanide? A Guide to Safe Eating

November 20, 2025 •

4 min read

Many common fruits in the Prunus family, such as cherries, apricots, and peaches, contain a natural compound called amygdalin in their pits that can turn into a form of cyanide when metabolized. The key to safe consumption lies in understanding which fruit pits have cyanide and how to properly handle them to avoid toxicity.

Quick Summary

An overview of which fruit seeds and pits contain cyanide-producing compounds, the factors determining toxicity, and essential safety guidelines for handling and consumption.

Key Points

Amygdalin is the key compound: Cyanide is not present in fruit pits but is released when a precursor compound, amygdalin, is metabolized after the seed is crushed or chewed.
Stone fruits have the highest risk: Apricots, cherries, peaches, and plums have the highest concentration of amygdalin in their kernels, with bitter apricot kernels being particularly toxic.
Accidental swallowing is harmless: Ingesting a whole, intact fruit pit or seed is not dangerous, as the hard shell prevents the release of amygdalin.
Avoid chewing and crushing: The risk of poisoning comes from chewing, crushing, or grinding the kernels and seeds, which should be avoided, especially in smoothies.
Quantity is key for toxicity: A person would need to consume a significantly large quantity of chewed pits or seeds to cause cyanide poisoning, making casual exposure low risk.
Not all seeds are equally risky: Apple and pear seeds contain amygdalin but in lower concentrations than stone fruits, requiring hundreds of chewed seeds to pose a serious threat.
Symptoms of poisoning require action: Symptoms like headache, dizziness, nausea, and seizures require immediate medical attention, especially after ingesting crushed pits.

While the idea of cyanide in common fruit might sound alarming, the reality is that the risk of poisoning is extremely low for the average person consuming fruit as part of a regular diet. The danger is almost exclusively tied to the intentional crushing or chewing of a large number of seeds or pits, which releases a toxic compound. Understanding this process and being aware of the specific fruits involved is the best way to practice safe eating habits.

What is Amygdalin? The Chemical Behind the Concern

Cyanide does not exist in a free-form state within fruit pits. Instead, many plants, particularly those in the rose family (Rosaceae), contain a natural compound called a cyanogenic glycoside. The most well-known of these is amygdalin, which is found in the seeds of numerous fruits. Amygdalin is harmless as long as the seed or pit remains intact. However, when the seed is crushed or chewed, a chemical reaction occurs. Digestive enzymes in the human body come into contact with the amygdalin, which then breaks down and releases hydrogen cyanide (HCN), a potent poison. This is why the bitter, almond-like taste is often associated with crushed seeds, serving as a natural deterrent against predators.

Cyanide in Stone Fruits: A Closer Look

Stone fruits, also known as drupes, are fruits with a large, hard pit or "stone" in the center. The kernels inside these pits contain amygdalin. Some of the most notable fruits in this category include:

Apricots: Raw, bitter apricot kernels have a particularly high concentration of amygdalin and pose the highest risk of cyanide poisoning. The sale of raw apricot kernels is even banned in some countries due to this risk. It is safe to eat cooked apricot kernels, as the heat inactivates the toxic compound.
Cherries: Cherry pits contain amygdalin, but accidentally swallowing a few whole pits is unlikely to cause harm, as the seed's hard outer layer protects it. The risk emerges if the pits are crushed or chewed in significant quantity.
Peaches and Nectarines: Similar to cherries, these fruits contain amygdalin in their pits. Crushing or chewing the pit is the only way to release the toxic compound.
Plums and Gages: Like other Prunus species, the pits of plums and gages contain varying amounts of amygdalin. Studies show the amygdalin content can vary significantly depending on the fruit's variety and growing conditions.

The Truth About Apple and Pear Seeds

Apple and pear seeds also contain amygdalin, though typically in lower concentrations than stone fruit kernels. In order to cause any harm, a person would have to chew and ingest an extremely large quantity of crushed seeds. Experts suggest hundreds of seeds would need to be thoroughly chewed to pose a serious risk to an adult, making accidental poisoning through regular consumption practically impossible. Swallowing a few whole seeds from an apple core is harmless, as the seeds pass through the digestive system intact.

When is Eating Fruit Pits Dangerous?

The primary risk factor is the physical breakdown of the seed or kernel, which exposes the amygdalin. The following behaviors increase the risk:

Chewing and Crushing: This is the most direct way to release the cyanide-producing compound. Grinding seeds in a blender for smoothies, especially when using whole fruits, can also be hazardous.
Consuming Large Quantities: While swallowing a few seeds is not a concern, ingesting a large volume of crushed pits or kernels, especially from fruits with high amygdalin content like apricots, is dangerous.
Giving to Children: Young children and toddlers are more susceptible to cyanide poisoning due to their smaller body weight. They may also face a choking hazard from whole pits.

Cyanide-Producing Foods and Their Risks


Food Item	Amygdalin Source	Primary Risk Factor	Preparation for Safety
Apricot Pits	Kernel inside the hard pit	High amygdalin content, especially in bitter varieties	Cooking or processing to degrade cyanogenic glycosides
Cherry Pits	Kernel inside the hard pit	Lower concentration but still present if crushed or chewed	Normal consumption is safe; avoid chewing pits
Peach Pits	Kernel inside the hard pit	Similar risk to cherry pits when crushed	Discard pits when eating or preparing fruit
Apple Seeds	Small seeds in the fruit's core	Very low risk; requires consuming hundreds of crushed seeds	Safe to accidentally swallow whole; avoid grinding into juice/smoothies
Cassava	Root	High levels of cyanogenic glycosides if not properly processed	Cooking, grating, and soaking to leach out toxins
Bitter Almonds	Whole seed	High amygdalin content; distinct from sweet almonds	Avoid raw consumption; processing required for safe use

Conclusion: Safe and Sensible Consumption

The bottom line is that the cyanide risk from most fruit pits and seeds is negligible under normal eating circumstances. A healthy skepticism is wise, but fear of everyday fruit is unwarranted. You can confidently enjoy your favorite fruits by simply avoiding the crushing or chewing of their pits and seeds. If you have any concerns about potential poisoning, especially involving children or pets, a poison control center is the best resource for immediate, expert advice. For more information on safe food handling, consult official public health guidance, such as that provided by the Centers for Disease Control and Prevention (CDC) at cdc.gov/chemical-emergencies/chemical-fact-sheets/cyanide.html.

Frequently Asked Questions

Yes, but it is extremely unlikely under normal circumstances. While certain fruit pits contain cyanogenic compounds that release cyanide when crushed and digested, a person would have to chew and ingest a very large quantity of them to reach a toxic dose.

Yes, accidentally swallowing one or two whole fruit pits is not a cause for concern. The pits are protected by a hard outer shell that prevents the release of the cyanide-producing compound, and they will pass through your digestive system harmlessly.

Bitter apricot kernels contain a particularly high concentration of cyanogenic glycosides and therefore pose a higher risk if consumed unprocessed. Other stone fruit kernels, like those from peaches and plums, also have significant levels.

No, it is not safe to blend whole fruits containing pits or seeds. The crushing action of the blender will release the cyanogenic compounds, which can be converted to cyanide in the body.

Yes, heat can inactivate the cyanogenic glycosides. For example, some cuisines and preparation methods involve cooking apricot kernels to reduce their toxicity to safe levels.

Symptoms can include headache, nausea, dizziness, vomiting, confusion, rapid breathing, seizures, and a rapid or slow heart rate. Seek immediate medical attention if you suspect poisoning.

Apple seeds contain amygdalin, but in such low concentrations that a person would need to chew and swallow hundreds of seeds to be at risk. Swallowing a few whole seeds is not dangerous.