You might be surprised to learn that the coffee you drink comes from a fruit. Yes, you can eat coffee cherries. The bright red or purple fruit that surrounds the coffee bean is not only edible but also consumed in many coffee-growing regions. This article will tell you everything you need to know about this unique fruit, from its taste to how you can try it yourself.
While the bean inside gets all the glory, the cherry itself is a fascinating and often overlooked part of the coffee plant. We’ll look at what they are, what they taste like, and the different ways people use them beyond just producing your morning brew.
Can You Eat Coffee Cherries
The simple answer is a definitive yes. Coffee cherries, also known as coffee berries, are the fruit of the Coffea plant. They are perfectly safe for human consumption and have been eaten for centuries. The flesh of the cherry is thin but sweet, surrounding the hard seeds we know as coffee beans.
In countries where coffee is grown, it’s common to see workers snacking on the ripe cherries during harvest. They are a source of quick energy and hydration. However, they are rarely found in supermarkets far from coffee farms because they are highly perishable and difficult to transport.
What Does a Coffee Cherry Look and Taste Like?
A ripe coffee cherry is typically a deep red, resembling a cranberry. Some varieties turn yellow or orange when ripe. Each cherry usually contains two beans, flat sides together, inside a protective parchment layer.
The taste is often described as a mix of familiar fruits:
- The skin is slightly tart and bitter.
- The pulp (mucilage) is sweet, with a major flavor of watermelon or hibiscus.
- Some people detect notes of raspberry, rose, or even mango.
- The overall experience is sweet upfront, followed by a mild, pleasant tartness.
The flavor can vary a lot depending on the coffee variety, soil, and climate, much like wine grapes. It’s not a super intense fruit flavor, but it is refreshing.
The Anatomy of a Coffee Cherry
To understand what you’re eating, it helps to know the parts. From outside in:
- Outer Skin (Exocarp): The tough, red or yellow outer layer you bite into first.
- Pulp (Mesocarp): The sweet, sticky fruit flesh underneath the skin.
- Pectin Layer (Mucilage): A honey-like, sugary layer that surrounds the bean.
- Parchment (Endocarp): A tough, papery hull protecting the bean.
- Silver Skin (Spermoderm): A thin, final membrane around the bean.
- The Bean (Seed): The two green seeds inside. These are technically edible raw but are extremely hard and taste grassy, not like roasted coffee.
When you eat a coffee cherry, you typically just eat the skin and the sweet pulp, spitting out the beans inside or swallowing them whole (they’ll pass through undigested).
How to Eat Fresh Coffee Cherries
If you’re lucky enough to find fresh cherries, here’s how to enjoy them:
- Select Ripe Cherries: Choose ones that are uniformly deep red or yellow and slightly soft to the touch. Avoid green or overripe, shriveled fruit.
- Wash Them: Rinse under cool water to remove any dirt.
- Bite or Pop: Put the whole cherry in your mouth and bite down to separate the sweet pulp from the bean. You can also squeeze the bean out with your fingers.
- Enjoy the Pulp: Suck on the sweet pulp and skin. The flavor is mild and pleasant.
- Discard the Bean: Spit out the hard, green beans. They are not enjoyable to chew.
It’s a fun, sticky experience, similar to eating a fresh cranberry or a less-sweet grape. Remember, the beans inside are not poisonous, but they are very hard and not meant for eating raw.
Nutritional Value of Coffee Cherries
While you wouldn’t eat them in large quantities, coffee cherries offer some nutritional benefits. The pulp is rich in antioxidants and contains useful nutrients.
- High in Antioxidants: They contain polyphenols similar to those found in other berries, which help combat oxidative stress.
- Dietary Fiber: The flesh provides a good amount of fiber, which aids digestion.
- Vitamins and Minerals: They contain some magnesium, potassium, and B vitamins.
- Low in Calories: The fruit itself is relatively low in calories, mostly from natural sugars.
- Caffeine Content: Yes, the fruit flesh does contain a small amount of caffeine, though much less than the bean itself. Eating a handful might give you a slight buzz.
Cascara: The Dried Coffee Cherry Tea
One of the most popular ways to consume coffee cherries outside growing regions is as “cascara.” Cascara is the Spanish word for “husk” or “skin.” It’s made by drying the whole coffee cherry after the bean has been removed.
The dried cascara is then steeped in hot water to make a tea-like beverage. It’s sometimes called “coffee cherry tea.” The taste is unique – fruity, sweet, with notes of rosehip, hibiscus, or tamarind. It contains caffeine, but less than a cup of coffee. You can find it at specialty coffee shops or online.
Other Uses for Coffee Cherries
Beyond eating fresh or as tea, innovative uses for coffee cherries are growing:
- Flour: Dried and ground pulp can be made into a gluten-free flour used in baking.
- Supplements: Extracts are sold in capsule form for their antioxidant properties.
- Smoothies: Powdered coffee cherry can be added to smoothies for a nutrient boost.
- Animal Feed: The leftover pulp from coffee processing is often used as feed for livestock.
- Fertilizer: It can be composted and returned to the coffee fields as a natural fertilizer.
Potential Downsides and Considerations
While generally safe, there are a few things to keep in mind:
- Pesticides: Like any fruit, conventionally grown coffee cherries may carry pesticide residue. Opt for organic if possible.
- Allergies: Though rare, some people might have an allergic reaction, especially if they have sensitivities to other berries.
- Caffeine Sensitivity: The flesh does contain caffeine. If you are highly sensitive, you might want to avoid large quantities.
- Digestive Issues: Eating a huge amount of the fibrous skin and pulp could cause stomach discomfort, as with any new high-fiber food.
- The Beans: Do not try to chew and eat the raw, green coffee beans inside. They are extremely hard and can damage teeth, and their flavor is unpleasant.
Where to Find Coffee Cherries to Eat
This is the biggest challenge for most people. Because they spoil so quickly, fresh coffee cherries are almost impossible to find unless you live near or visit a coffee farm.
Your best options are:
- Visit a Coffee Farm: Many coffee-growing regions offer tours that include tasting the cherry straight from the tree.
- Specialty Online Retailers: Some websites that sell rare fruits or coffee products may offer fresh cherries in season, but shipping is expensive and fast.
- Buy Cascara: This is the easiest way to experience the flavor. Look for it at your local third-wave coffee shop or online.
- Coffee Cherry Products: Seek out jams, syrups, or supplements made from coffee cherry extract.
Step-by-Step: Making Your Own Cascara Tea
If you manage to get your hands on some fresh cherries, you can dry them to make cascara.
- Remove the Beans: Squeeze each cherry to pop out the green beans. You can compost these or try to plant them.
- Spread the Pulp: Lay the empty cherry skins and pulp on a baking sheet or a food dehydrator tray in a single layer.
- Dry Thoroughly: Use a food dehydrator at a low temperature (around 115°F / 46°C) for 8-12 hours. You can also use an oven on its lowest setting with the door slightly open, but watch carefully to avoid cooking them.
- Check for Dryness: The cascara is done when it is brittle and completely dry, with no moisture left.
- Store: Keep your dried cascara in an airtight container in a cool, dark place.
- Brew: To make tea, use about 1 tablespoon of dried cascara per 8 ounces of hot water. Steep for 4-6 minutes, then strain and enjoy. You can add sweetner if you like.
The Environmental Impact of Using the Whole Cherry
Traditionally, the coffee cherry pulp was a waste product of coffee farming, often dumped in rivers where it could cause pollution. Today, finding uses for the cherry—like eating it, making cascara, or turning it into flour—is a form of upcycling.
This reduces waste and creates additional income streams for coffee farmers. When you buy cascara or other coffee cherry products, you are supporting a more sustainable and holistic coffee industry. It’s a great way to make use of the entire crop.
Frequently Asked Questions (FAQ)
Are coffee cherries actually cherries?
No, they are not true cherries from a botanical standpoint. They are a type of drupe, or stone fruit, but “coffee cherry” is the common name because of their similar appearance to cherries.
Can you eat raw coffee beans?
You can, but you really shouldn’t. Raw, green coffee beans are extremely hard, difficult to chew, and taste vegetal and grassy. They are not poisonous, but they are not enjoyable and could damage your teeth.
What does coffee fruit taste like?
The taste of coffee fruit is sweet and mildly tart, with flavors often compared to watermelon, hibiscus, raspberry, or pomegranate. It is not at all like the taste of roasted coffee.
Is cascara a tea or coffee?
Cascara is technically an herbal “tisane” or infusion, but it’s commonly called “coffee cherry tea.” It is made from the dried fruit of the coffee plant, not the leaves of a tea plant, and it does contain some caffeine from the coffee fruit.
Do coffee cherries have caffeine?
Yes, the flesh of the coffee cherry does contain caffeine, but significantly less than the bean itself. The amount can vary based on the coffee variety.
Can you buy coffee cherries in the store?
It is very rare to find fresh coffee cherries in regular grocery stores, even in specialty markets, due to their short shelf life. Your best bet is to find dried cascara, which is more stable and easier to ship.
Are coffee cherries good for you?
Yes, in moderation. They are a good source of antioxidants, fiber, and some vitamins. However, they are not a superfood to be consumed in massive amounts, and they do contain a small amount of caffeine.
So, can you eat coffee cherries? Absolutely. They are a unique, sweet-tart fruit that offers a glimpse into the full journey of your morning coffee. While finding them fresh is a treat reserved for coffee regions, products like cascara tea let anyone experience there flavor. The next time you enjoy a cup of coffee, you can appreciate not just the bean, but the often-forgotten fruit that started it all.