Wild Chokecherry Recipes

With these chokecherry recipes you can make everything from wine to bread.

  • 070 chokecherry recipes 1 berries on branch
    Wild fruits like these forms the basis of many chokecherry recipes.
  • 070 chokecherry recipes 3 in food trays
    Recycled plastic food trays make good chokecherry storage containers.
  • 070 chokecherry recipes 2 sun drying
    The berries can be sun-dried in cloth-covered baskets.  
  • 070 chokecherry recipes 4 pudding
    Use Prunus flour to make pudding and cake fillings.
  • 070 chokecherry recipes 5 bread rolls and muffins
    Bread rolls and muffins made with chokecherry flour.

  • 070 chokecherry recipes 1 berries on branch
  • 070 chokecherry recipes 3 in food trays
  • 070 chokecherry recipes 2 sun drying
  • 070 chokecherry recipes 4 pudding
  • 070 chokecherry recipes 5 bread rolls and muffins

The glistening red or black fruit of the wild chokecherry (Prunus virginiana) is a familiar sight—during August and September—next to streams, along roads, and in wooded areas all across the United States and Canada. The usually free-for-the-gathering edible, which can be found as far north as Alaska and as far south as the Mexican border, is commonly harvested to make jam or jelly. However, chokecherry recipes go far beyond that, offering many more exciting ways to utilize the products of this versatile wildling.

Native Knowledge

When I was a child, a great number of shrublike chokecherry trees grew along the creeks not far from my parents' Dakota homestead. We shared the crop with our native American friends, and it was one of those folks, named Mrs. Jondas, who suggested that we dry part of our bountiful harvest for wintertime fixings.

Her dehydration method consisted of placing the fruit, in full sun, on cloth-covered trays, then storing the preserved cherries in paper bags hung from the kitchen rafters. When winter appetites needed a lift, she'd pound a handful of the hard, dry fruits into flour, which she then used to season puddings and meat dishes. (Chokecherry flour was often an ingredient in pemmican, the Indian staple food.)

After trying out Mrs. Jondas's ideas, we soon developed some appealing recipes of our own. In fact, the chokecherry became so important a part of our food, beverage, and medical provisions that when we moved to the Mohave desert—where the tree doesn't grow wild—it was imperative that we try cultivating some of our own.

We were able to order seedlings from Gurney Seed & Nursery.  Four 6- to 12-inch transplants sold for $4.89 total (2- to 3-foot saplings were $4.79 each). Somewhat to our surprise, the experiment was a success! Planted where they received the protection of a windbreak and filtered shade in the afternoon, our three small trees not only survived in the unfriendly desert atmosphere, but actually grew into a thicket, just as they would have done in their natural habitat.

A Pretty Addition

Besides providing luscious fruit, the chokecherry has beautiful dark green, glossy foliage that would enhance any garden corner or city patio. (Although they're most often low and bushlike, the trees can grow to be over 20 feet tall and develop trunks 8 inches in diameter.) In May, the limbs become covered with long racemes of white blossoms whose light, unique aroma fills the air. Round green cherries eventually replace the flowers, and—when they reach pea-size—the fruits turn a deep purplish red or black ... a signal for every bird in the country to come have a feast. At that point, we simply slide a bag made of old sheer curtains over some of the limbs to protect our share of fruit.

11/23/2020 8:21:01 PM

Regarding the drying of fruit and making of flour. I'm sharing this from another website I found, I'll leave the link below. Ground Chokecherries are much richer than C)hokecherry pulp. As soon as the pits are sucked the kernels released a scrumptious and ntense Maraschino Cherry aroma and flavor, and add significant amounts of fat and protein to a fruit that is otherwise mostly sugar. WARNING: Avoid eating the crushed C;hokecherry pits right away as the crushing I)rocess converts amygdalin into poisonous hydrogen cyanide (prussic acid), but this toxin boils away quickly at temperatures above 79' F and is probably absent in all but trace amounts when ground Chokecherries have been properly dehydrated. To be safe, I advise grinding and dehydrating Chokecherries in a well ventilated area. http://arcadianabe.blogspot.com/2012/10/chokecherry-from-dry-side-of-mountain.html?m=1#:~:text=Traditionally%2C%20Native%20Americans%20mostly%20eat,are%20too%20small%20to%20notice.&text=While%20there%20are%20still%20some,appreciably%20from%20the%20eating%20experience.

8/18/2019 6:41:52 PM

Nice article. would love to have distinct recipes to print instead of them being scattered in the post...

9/6/2017 3:28:45 PM

The teeny tiny berries inside the chokeberry are SO small, you could never pit them first. I planted 2 Autumn Magic Black Chokeberry bushes 4 years ago and this fall I am finally going to have enough to make a small amount of wine. Otherwise, I have just been eating them, even though they are a tiny bit bitter. SandyK

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