You might be thinking, “Okay, fine, but why does this matter when I’m just making a cherry pie?” Great question. Most people remove the pits anyway, so this is rarely an issue. But if you’re a smoothie lover or a jam maker, here’s where you should pay attention.
Compound Interest: The chemistry of sweet and sour cherries
If you toss whole cherries—pits and all—into a high-speed blender, you’re crushing those seeds. That releases the cyanide-forming compound into your drink. A single blended pit won’t hurt you, but regularly blending a handful might give you a mild stomachache or headache. So pit your cherries first. Your blender and your belly will thank you.
What About Cherry-Flavored Things?
Here’s a fun twist: commercial cherry flavoring often comes from the pits. The compound that gives cherry soda and candy that distinctive taste is related to benzaldehyde, which is found in the pit. In small amounts, it’s completely safe—and delicious. So no, your cherry cola isn’t trying to quietly eliminate you.
The same goes for maraschino cherries. Those bright red garnishes in your cocktail? They’re chemically processed to remove any trace of cyanide. You can eat a whole jar without worry. (Though your dentist might raise an eyebrow.)
