Surinam Cherry

• The adaptability of the Surinam cherry (Eugenia uniflora L.) makes it the most widely known of the edible Eugenia species, according to the Purdue University horticulture and landscape architecture Web page. The Surinam cherry is also known by several other names including the Brazilian or Brazil cherry, Florida cherry, Cayenne cherry and the pitanga. While developing, the fruit turns from green to orange. At maturity it turns a bright red to dark scarlet or a purplish maroon. Very juicy, the Surinam cherry has a pulp that ranges from acid to sweet with a slight bitterness.
  
  

Nanking Cherry

• As a dense shrub, the Nanking cherry (Prunus tomentosa) is a favorite for use in mass plantings as a border, hedge, windbreak and wildlife habitat, according to the Arbor Day Foundation website. The cherry shrub is also known by several other names including the Manchu cherry, Mongolian cherry, Chinese bush cherry, hedge cherry, mountain cherry and downy cherry. The edible brilliant red cherries are borne on branches produced the previous summer, and grow and ripen during the following early to late summer. Tangy and tart, the fruit is eaten fresh or can be used in jams, jellies and pies. The Nanking cherry shrub produces heavy crops of cherries that remain on the plant two to three weeks after ripening.
  
  

Western Sand Cherry

• The Western sand cherry (Prunus besseyi) is a hardy, deciduous shrub, rounded in shape and ranging in height from 3 to 8 feet. The shrub is rarely bothered by diseases or insects. Cherries are large and deep purple to black in color. The edible Western sand cherry has a sour pulp and is often used for making jelly and as pie filling. The fruit is also attractive to birds.
  
  

Barbados Cherry

• The bushy Barbados cherry (Malpighia glabra L.), rose from relative obscurity approximately 40 years ago, according to Purdue University. The large shrub, with evergreen leaves, is also known by several other names including the West Indian cherry, French cherry, garden cherry and native cherry. Bright red cherries are oblate to round with thin, glossy skin and very juicy pulp. Cherries are picked when fully ripe for use in desserts. For preserving or processing the fruit can be picked slightly immature when still yellow. Fruiting season varies with the weather.