Overview

Common chokecherry (Prunus virginiana) is a species of bird cherry native to North America, producing small, astringent drupes that ripen to deep red or nearly black. The fruit is intensely tart and bitter when raw, with a flavor that becomes more palatable and sweet after cooking or processing. The plant is widespread across most of the continent, from Newfoundland to British Columbia and south to northern Mexico [1].

Origin and history

Chokecherry has been used by Indigenous peoples of North America for centuries as a food source and medicine. The fruit was traditionally dried, pounded into cakes, or mixed with dried meat and fat to make pemmican, a high-energy preserved food [2]. European settlers adopted the fruit for jellies, syrups, and wines. The species was formally described by Carl Linnaeus in 1753. The common name “chokecherry” refers to the fruit’s astringent, mouth-puckering quality.

Varieties and aliases

  • Prunus virginiana var. virginiana (eastern chokecherry)
  • Prunus virginiana var. demissa (western chokecherry, also called black chokecherry)
  • Bitter-berry
  • Virginia bird cherry
  • Western chokecherry

Culinary uses

Chokecherries are almost never eaten raw due to their astringency and slight bitterness. They are commonly cooked into jams, jellies, syrups, and fruit butters. The fruit can be juiced and fermented into wine or used to flavor vinegar. Dried chokecherries are ground into a meal or added to baked goods. The stones (pits) contain amygdalin, which can release cyanide, so they are typically removed before processing or the fruit is cooked thoroughly to reduce risk [2].

Cross-cuisine context

Chokecherry has no direct analogue in Mexican cuisine, where tart drupes are less common than sweet or sour fruits like tejocote (Crataegus mexicana) or capulín (Prunus serotina subsp. capuli). Capulín, a wild black cherry native to Mexico and Central America, is the closest relative in the Prunus genus and is similarly used in preserves, syrups, and traditional drinks. In other LA-relevant cuisines, chokecherry’s role as a foraged, tart fruit used in preserves and fermented beverages resembles the use of sour cherries (Prunus cerasus) in Eastern European and Russian cooking, or of umeboshi plums in Japanese cuisine, though the latter is salt-pickled rather than sweetened.

Notes for cooks

  • Always remove the pits before processing, or cook the fruit thoroughly to break down cyanogenic compounds. Do not consume raw pits.
  • Chokecherries are highly astringent when underripe. Wait until fruit is fully dark red or black and slightly soft before harvesting.
  • The fruit freezes well and can be processed later into jams or syrups.