Walk into a farmers’ market in June, and you might spot small, round fruits labeled “cherry plums”—some ruby red, others golden yellow. They look like cherries. They taste like plums. So… what is a cherry plum, really?
Spoiler: It’s not a hybrid. It’s not a marketing gimmick. And yes—it’s 100% edible (skin, flesh, and all—just skip the pit!).
Let’s clear up the confusion once and for all.
What is a Cherry Plum?
The cherry plum (Prunus cerasifera) is a true species of stone fruit in the Rosaceae family—not a cross between cherries and plums, despite the name.
color varieties. The halved fruit shows its small pit and juicy flesh.
- Native to: Southeast Europe and Western Asia (Caucasus, Iran, Turkey)
- First cultivated: Over 2,000 years ago
- Tree height: 15–25 feet, often used ornamentally
- Fruit size: 1–2 inches in diameter (smaller than most plums, larger than cherries)
Fun Fact: In Georgia (the country), cherry plums are called tkemali and are fermented into a tangy sauce served with grilled meats—a tradition dating back to ancient times.
Cherry Plum vs. Plum vs. Cherry: Key Differences
larger than a cherry, with a unique sweet-tart flavor. Not a hybrid!
Key Takeaway: Cherry plums ripen earlier than most plums (late spring), making them one of the first fresh fruits of the season.
What Does a Cherry Plum Taste Like?
- Red/Purple Varieties: Bright, tangy-sweet—like a plum with a hint of cherry and almond (from the pit’s natural benzaldehyde).
- Yellow/Gold Varieties: Milder, honey-like sweetness, less acidic.
- Texture: Juicy but firm—less mushy than overripe plums.
Best eaten: Fresh off the tree, in jams, or lightly poached. Avoid cooking too long—flavor fades fast.
Are Cherry Plums Edible? (Yes—With One Warning)
Yes! The flesh and skin are completely safe to eat raw or cooked.
- But never eat the pit (seed). Like all stone fruits, cherry plum pits contain amygdalin, which can convert to cyanide when crushed or chewed.
- Swallowing a whole pit accidentally? Harmless—it passes through intact.
- Chewing or blending pits? Avoid it.
Where Do Cherry Plums Grow?
- Wild: Caucasus Mountains, Balkans, Iran
- Cultivated: USA (California, Pacific Northwest), UK, Australia, New Zealand
- Hardiness Zones: USDA 5–9
- Tree Features: Early spring blossoms (pink/white), drought-tolerant, low-maintenance
Many people grow Prunus cerasifera ‘Nigra’ or ‘Thundercloud’ purely for its purple foliage –not knowing it also bears delicious fruit!
How to Use Cherry Plums
- Fresh: Snacks, fruit salads
- Preserved: Jams, chutneys, tkemali sauce
- Beverages: Infused water, shrubs, light wines
- Desserts: Tarts, compotes, ice cream swirls
FAQs
Is cherry plum a real fruit?
Yes! It’s a natural species called Prunus cerasifera, grown for thousands of years—not a lab-made hybrid.
Can you eat cherry plums raw?
Absolutely. Eat the skin and flesh fresh. Just discard the pit.
Are cherry plums and pluots the same?
No. Plums are man-made hybrids (plum + apricot). Cherry plums are a wild species with no crossbreeding.
Are cherry plum trees messy?
They can drop fruit if not harvested—but many ornamental varieties produce little to no fruit.
Where can I buy cherry plums?
Farmers markets, specialty grocers (like Whole Foods), or grow your own tree. They’re rarely in big supermarkets.
References:
- Cherry Plum (Prunus cerasifera) – Woodland Trust
- Dynamics of cyanogenic glycosides in apple and plum fruits, products, and byproducts: A concise review – PubMed
- Stone Fruit Propagation by Cuttings | Fruit & Nut Research & Information Center
- Stone Fruit Orchard Management | Fruit & Nut Research & Information Center
- USDA Plants Database Plant Profile General
- Prunus cerasifera (F)|cherry plum/RHS Gardening
