In article ,
Chris Hogg wrote:
On Mon, 31 Jul 2017 11:35:30 +0100, john west
wrote:

Have tried the suggested hosting site and it works a treat. Thanks..
and to all.

Here is the photo:

https://ibb.co/hWGv4k

so its: to eat or not to eat ?

I would argue that too many cherries produce similar fruit for precise
identification from a picture. But try a nibble at one and see what
it's like. That much isn't likely to kill you and it might be so sour
that you don't want to eat them anyway. I'm surprised though that the
birds haven't stripped it already. I wonder why that would be.

Sour cherries are very good for cooking. The only likely toxins are
amygdalin and prunasin, which produce cyanide. They're quite safe
in small quantities, and is found in many almond flavourings. But,
as I said, I would taste a few, and reject them if there was a taste
of bitter almonds. It's extremely unlikely, as those are present in
significant quantities in the fruits of very few Prunus (laurel being
the notorious exception).

But do not eat the leaves and be very careful about the kernels of
ANY of the stone and pip fruit belonging to the Rosaceae - a few won't
harm you, but too much will. Look at this page, and read down to the
bullet point starting "In Italy". There's no point in being paranoid,
just careful - and, as I said, checking for the danger is trivial.

https://en.wikipedia.org/wiki/Almond...bitter_almonds


Regards,
Nick Maclaren.