Chokecherries are one of my favorite wild fruits, and one of the easiest things you can harvest if you're new to foraging.
If you're new to wild cherries (or haven't worked with their stones) please start out by reading Cherry Pits: A Traditional Almond Seasoning.
I work with a few different varieties on this website. Any of the below, (and probably any wild variety you find) can be substituted in the recipes on this site.
- Black (Prunus serotina)
- Pin (Prunus pensyvanica)
- Sand (Prunus pumila)
- Choke (Prunus virginiana)
Using The Whole Fruit
Different cultures around the world have developed ways to use the entire fruit-skin, pulp, stone and all in their cooking. Typically, most people will think the pits of stone fruits are poisonous (they are raw).
But, after processing through drying or cooking they're safe to use and lend a delicious almond flavor to baked goods like the Siberian cake linked to at the top of this post.
Persimmon-Pudding Cake with Dried Fruit
Siberian Bird Cherry Cake
Apples Poached in Wild Grape Juice
Cherry Pits: A Traditional Almond Seasoning
The Ultimate Berry-Infused Vinegar
Wild Berry Wóžapi Sauce
Hackberry Souffle / Spoonbread
Grilled Ramps with Chokecherry Sauce
Sweet and Sour Wild Cherry, Berry or Grape Syrup
Flourless Chocolate-Black Walnut Torte
How to Make Foraged Berry Infused Vinegar
Chocolate Maple Mousse with Chokecherry Sauce