Capulín (highland cherry)
Prunus serotina subsp. capuli
The black cherry of mountain towns, grown from Mexico to Ecuador for jam and tamales.
Hardiness: zones 8 to 11
Light: full sun
Size: about 30 ft tall, 20 ft wide
Harvest: February to May
From: Mexican, Central American and Andean highlands
Drought-hardy once established
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food, wildlife.
Native to: Mexico, Central America & the Caribbean, Andean highlands. Hardy in zones 8 to 11.
The story
Capulín, the Mexican black cherry, was a staple fruit of the Aztec and is planted across the highlands of Mexico, Central America and the Andes, where it ripens early in the rainy season; it is the same species as the North American black cherry, adapted to mountain climates.
Planting
Full sun, drained soil, and a cool highland climate; it takes light frost. Plant a seedling or grafted tree; a fast tree to 30 feet.
Growing
Water young trees; mature ones take drought. Prune lightly. It fruits in three years.
Harvest and use
Pick clusters of dark red fruit in late spring; eat fresh, make jam, or bake into tamales de capulín. The pits and leaves are toxic; eat only the flesh.
What to watch for
Birds, and the toxic pits and leaves.
See if Capulín (highland cherry) fits your yard
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General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home