Chokecherries, scientifically known as Prunus virginiana, are native to North America. These deciduous shrubs or small trees are recognized for their distinctive fruit.
Identifying Chokecherries
Chokecherry plants typically grow as large shrubs or small trees, reaching heights of 6 to 10 meters (20 to 33 feet) and often forming dense thickets. Their leaves are oval or elliptical, measuring between 2.5 and 10 centimeters (1 to 4 inches) long, with finely serrated edges. The upper surface of the leaves is dark green and glossy, while the underside is lighter green. Small glands are often present at the base of the leaf blade, near the leaf stalk.
In late spring, chokecherry plants produce fragrant white flowers in dense, cylindrical clusters called racemes. These flowers have five rounded petals. Following the blooms, small, round fruits develop, which start as red and ripen to a dark purple or black color. These berries grow in hanging clusters. The bark is smooth and gray-brown when young, gradually becoming scaly with age.
Chokecherries are widely distributed throughout North America, spanning from Newfoundland and British Columbia down to states like North Carolina, Tennessee, Arkansas, Texas, and California. They thrive in diverse habitats, including moist woodlands, stream banks, prairie hillsides, fence rows, rocky bluffs, and along roadsides. While adaptable to various soil and light conditions, they prefer moist, well-drained soil and locations with full sun to partial shade.
Culinary Uses and Preparation
Chokecherries have a tart, astringent flavor when raw. Cooking significantly mellows this taste, transforming the fruit into a deep, winey flavor with subtle hints of almond and dark fruit. This process also neutralizes certain compounds, making them suitable for various culinary applications.
These berries are commonly used to make jams, jellies, syrups, and pies. They can also be incorporated into sauces, wines, and fruit leather or puddings. Historically, many Native American tribes utilized chokecherries as a food source, often drying and pounding the fruit into flour for staples like pemmican.
For juice extraction, cleaned berries are simmered with a small amount of water for 15 to 20 minutes until softened. The softened fruit is then gently mashed and strained through cheesecloth or a jelly bag to separate the juice from the pulp and pits. Avoid crushing the pits during this process. For recipes like jams and jellies, commercial pectin may be added, as the natural pectin content of wild fruits can vary. Lemon juice is also frequently included to aid in the gelling process.
Safety When Consuming Chokecherries
While the ripe pulp of chokecherry fruit is edible, other parts of the plant, including the pits (seeds), leaves, and stems, contain compounds that can be harmful if ingested. These parts contain cyanogenic glycosides, specifically amygdalin. When pits are crushed or leaves wilt, these compounds can release hydrogen cyanide, a potent toxin that interferes with the body’s ability to use oxygen.
To ensure safety, always remove the pits from chokecherries before processing them for food. Leaves, stems, and bark should not be consumed. Do not put whole berries into a blender, as this can crush the seeds and release toxins.
Ingesting toxic parts of the chokecherry plant can lead to a range of symptoms. Initial signs of toxicity may include nausea, vomiting, abdominal pain, diarrhea, headache, and dizziness. More severe cases can progress to weakness, rapid heart rate, low blood pressure, seizures, respiratory failure, and in extreme situations, death. Livestock and pets are especially susceptible to chokecherry poisoning, exhibiting symptoms such as brick red mucous membranes, dilated pupils, difficulty breathing, panting, and shock.