The Chickasaw Plum (Prunus angustifolia) is a native North American plant, commonly found in the southern United States. Its fruit has been a food source for centuries, traditionally foraged by Native Americans. This resilient species thrives in diverse conditions, often forming dense thickets.
Identifying Chickasaw Plums
Chickasaw plums typically grow as a shrub or small tree, reaching heights of 4 to 15 feet. Younger plants have smooth, reddish bark, while older specimens develop scaly, furrowed bark. Branches are often reddish-brown and may have thorny lateral branchlets.
Leaves are deciduous, narrow, oval-lanceolate, and bright green, measuring 1 to 3 inches long. They are arranged alternately with finely toothed margins. In early spring, before leaves fully emerge, the plant produces abundant small, fragrant, white, five-petaled flowers, often in clusters.
Edible Parts and Flavor Profile
The fruit is the primary edible part, ripening into a small, cherry-like drupe, typically 0.5 to 1 inch in diameter. These plums transition from yellow to red as they mature. The fruit has thin skin and soft, juicy pulp.
Ripe Chickasaw Plums are sweet and tart, with some acidity. Fully ripe plums are sweeter and less astringent. The seeds, or pits, are not edible. Like other stone fruits, Chickasaw Plum seeds contain compounds that can release cyanide, making them potentially toxic if consumed.
Harvesting and Culinary Uses
Chickasaw plums are ready for harvest from late spring to early summer, typically May to August. Ripe fruit changes color to deep red, becomes soft, and detaches easily. Harvest by gently twisting the fruit or shaking branches over a tarp. Store harvested fruit in a refrigerator or cooler to maintain freshness.
Once harvested, Chickasaw plums are versatile for culinary applications. They can be enjoyed fresh as a sweet and tangy snack. Their robust flavor makes them excellent for jams, jellies, and preserves. The fruit is also suitable for baking into pies, tarts, sauces, and wine. Wash and deseed the fruit before use.
Important Safety Precautions
When foraging, positively identify the plant before consumption to avoid harmful look-alikes. While the fruit is safe, the seeds (pits) contain cyanogenic glycosides, which convert to cyanide when ingested. Therefore, plum pits should never be consumed.
Unripe fruit can be very tart and acidic, potentially causing stomach upset. Consume only fully ripened fruit. When collecting wild food, avoid areas contaminated by pollution, pesticides, or animal waste. Always wash foraged produce thoroughly, and if trying a wild food for the first time, consume a small amount to assess for adverse reactions.