After that gorgeous explosion of pink blossoms in the spring, the Cherry Plum (Prunus cerasifera) gets down to business growing its tasty fruit starting in April. By late September—after about four months of ripening in the sun—these little gems are finally ready for harvest. Whether you’re snacking on them straight from the branch or whipping up a batch of homemade jam, they are a real treat for any backyard gardener.
A Bountiful Fall Harvest
Heads up: a few varieties of this colorful ornamental tree have small thorns, but don’t let that scare you off! The harvest is actually super easy. By late September, you can simply pluck the small, sweet plums by hand. Just a quick tip: be extra careful with the very ripe ones. They tend to burst easily, and that deep red juice can leave some stubborn stains on your favorite gardening shirt!
Keep an Eye on the Pits
The dark red, juicy fruit of the Cherry Plum is perfectly safe to eat raw, but there are two things you should keep in mind:
- Only eat the fruit when it’s fully ripe. Unripe plums are pretty hard on the stomach and can lead to a nasty stomachache or diarrhea.
- Always remove the pits before eating or processing.
While the sweet flesh is delicious and harmless, the pits contain amygdalin. This is a natural compound found in many stone fruit pits that can release cyanide during digestion. You’d have to eat quite a few for it to be dangerous, but it’s always better to play it safe.
If a child accidentally swallows a pit, it’s best to contact a doctor right away just to be on the safe side.
Get Creative: Try Cherry Plum Jam
These vitamin-rich plums are incredibly versatile in the kitchen, much like any other stone fruit:
- They make a stunning, vibrant topping for fruit tarts and cakes.
- Cooked down into jam or preserves, they create an exquisite spread for your morning toast.
- You can even juice them! The juice is great on its own or as a colorful addition to cocktails.
Use ‘Em or Lose ‘Em
You’ll want to process or eat your harvest pretty quickly because these plums don’t have a very long shelf life. They lose their juiciness fast and can start to spoil if left out.
If you have a bumper crop and can’t use them all at once, freezing is your best bet.
Here’s the easiest way to do it:
- Give the fruit a good wash.
- Remove the stems and pits.
- Slice them in half and pop them into freezer bags.
More Than Just a Pretty Face
Cherry Plums aren’t just eye candy for your landscape; they are also incredibly low-maintenance. They are tough trees that handle our local climate like absolute pros.
