Choke cherries (Prunus virginiana) are common deciduous plants native to a vast North American range, from Newfoundland to British Columbia and south to states like North Carolina, Tennessee, and Kansas. Appearing as large shrubs or small trees, they are a familiar sight in many landscapes, often found in wooded areas, along streams, and in clearings.
Identifying Choke Cherries
Choke cherries typically grow as large shrubs or small trees, reaching heights of 10 to 30 feet, and can form dense thickets. Their bark is generally smooth and gray-brown, becoming scaly with age, and features distinctive white lenticels. The twigs are slender and brown, often emitting a bittersweet scent similar to bitter almonds when crushed.
Choke cherry leaves are elliptical or oblong, 2 to 5 inches long, with finely serrated margins and a pointed tip. They are shiny dark green above and lighter green beneath, sometimes with fine hairs. In fall, foliage turns yellow, orange, or bronze.
In late spring, choke cherries produce fragrant, white flowers with five petals, arranged in elongated racemes 3 to 6 inches long, resembling bottlebrushes. Following blossoms, small, globular berries ripen from green to red, then dark purple or black by late summer, growing in hanging clusters.
Understanding Edibility and Safety
Choke cherries contain cyanogenic glycosides, which produce hydrogen cyanide when processed, especially in pits, leaves, bark, and stems. This reaction occurs when plant material is crushed, chewed, or digested. While the fruit’s pulp is generally safe, pits pose a risk due to their compound concentration.
Avoid consuming raw or crushed choke cherry pits, as they release hydrogen cyanide, a toxin. Symptoms of intoxication include rapid respiration, dizziness, stomach pains, and in severe cases, convulsions or death. This toxicity extends to livestock; wilted leaves are particularly dangerous as they release more cyanide.
Heat and proper processing largely destroy cyanogenic compounds in choke cherries. Cooking, drying, or fermenting berries neutralizes toxins, making them safe. When extracting juice or pulp, avoid crushing seeds to prevent toxin release into the edible portion. Small amounts of cyanide compounds that might leach into processed products like jelly or wine are typically too low to cause harm, often contributing an almond-like flavor.
Culinary and Other Uses
Once processed to neutralize compounds, choke cherries offer various culinary possibilities. Their tart, astringent flavor, which gives them their common name, mellows with cooking and sweetening. They are frequently transformed into sweet preserves like jams, jellies, and syrups, often using choke cherry juice as a base.
Choke cherries are also used in baked goods like pies or tarts. The juice can be fermented into wine, offering a distinct wild fruit flavor. Dried fruit can be made into fruit leather, a portable and nutritious snack. The berries’ unique taste can also be used in savory applications, such as sauces or marinades for meats.
Beyond culinary uses, choke cherries have other applications. Indigenous peoples of North America used them as a significant food source, including in pemmican, a traditional dried meat mixture. Historically, plant parts like bark and roots were used medicinally, such as in teas for colds, fevers, and stomach ailments.
Harvesting and Processing
Harvesting choke cherries at the optimal time ensures best flavor and reduced astringency. Berries typically ripen from late summer into early fall (August-September), depending on the region. Pick them when they reach a dark purple or black color, indicating full ripeness. Leaving them on the plant for a week or two after darkening can further enhance flavor and reduce tartness.
When collecting, carefully remove berries from their stems. Once harvested, process them for safe consumption by thoroughly washing to remove dirt or debris. Also, remove any remaining stems and leaves, as these parts contain toxic compounds.
Before using berries in recipes, separate pits from pulp. This can be done by simmering berries to soften them, then straining through a jelly bag, cheesecloth, or food mill to extract juice or pulp while leaving pits intact. Freezing choke cherries before processing can also enhance their flavor.