Choke cherries (Prunus virginiana) are native shrubs or small trees found across much of North America. They are known for their clusters of small, round fruits that ripen from red to dark purple or black. The name “chokecherry” comes from the fruit’s astringent and tart taste, which causes a puckering sensation if eaten raw. Despite this, choke cherries have been utilized by humans and wildlife throughout history.
Identifying Choke Cherries
Choke cherry plants grow as deciduous shrubs or small trees, reaching 20 to 30 feet and often forming dense thickets. The bark is smooth and reddish-brown when young, maturing to grayish-brown with distinctive lenticels (small, horizontal pores). Leaves are oval to elliptic, 1 to 4 inches long, with finely serrated margins and a glossy dark green upper surface, turning yellow in autumn.
In spring, choke cherries produce fragrant white flowers in elongated, cylindrical clusters called racemes, typically 3 to 6 inches long. These clusters develop into small, pea-sized fruits that ripen between August and September. The fruit grows on individual stems along the central axis of the raceme, distinguishing it from other cherry species. Choke cherries are adaptable, found in diverse habitats from moist woods to prairie hillsides, spanning USDA hardiness zones 2 to 7.
Safety and Toxicity
Consuming choke cherries requires careful consideration due to the presence of cyanogenic glycosides in certain plant parts. These compounds, primarily amygdalin, are found in the pits (seeds), leaves, stems, and bark. When these parts are crushed or chewed, the glycosides can release hydrogen cyanide, a toxic substance. Ingesting large quantities of crushed pits can lead to symptoms such as headache, nausea, seizures, and difficulty breathing.
The ripe fruit’s flesh, however, is generally considered safe to eat, as the cyanogenic glycosides are concentrated in the pit and not in the pulp. Avoid crushing the pits when processing the fruit, particularly when extracting juice. Cooking or drying the fruit effectively neutralizes most toxic compounds, making processed choke cherry products safe. While accidental swallowing of a few whole pits usually poses no harm, as they typically pass through the digestive system intact, chewing them should be avoided.
Culinary Applications
Choke cherries, with their distinct tartness, are often transformed into culinary products rather than consumed raw. The fruit’s astringent quality mellows with cooking and sweeteners, making it ideal for preserves. Jams and jellies are popular preparations, showcasing the fruit’s unique flavor. Their pectin content also helps achieve a good set in these spreads.
Choke cherry syrup is versatile, perfect for drizzling over pancakes, ice cream, or as a base for savory sauces and marinades. The fruit’s robust flavor holds up well in baked goods, making it suitable for pies, tarts, and other desserts. Choke cherries are also used in home winemaking, producing a distinctive, flavorful wine. When making liquid products, separate the fruit flesh from pits to prevent bitter compounds and potential toxins.
Beyond the Kitchen: Other Uses
Beyond their culinary value, choke cherries serve other purposes, contributing to ecosystems and human traditions. The fruit is an important food source for wildlife, including birds, rabbits, hares, rodents, and bears. Birds play a significant role in dispersing choke cherry seeds, helping the plant spread along roadsides, fences, and forest clearings. The plant also provides cover and nesting habitats for many bird species.
Historically, indigenous peoples across North America valued choke cherries for their nutritional and medicinal properties. The fruit was a staple in many diets and was used in pemmican, a nutrient-dense mixture of dried meat, fat, and berries for sustenance on long journeys. Traditional uses also included making teas from the bark for various ailments and utilizing the plant for dyes and crafting tools like bows and arrows. Some choke cherry cultivars are also planted as ornamental trees, appreciated for their attractive white spring flowers and fall foliage.