Fruit | Gluten Free Vegan Low Sodium

Chokecherry

Prunus virginiana Allergen-Free
Chokecherry

Sourcing & Taxonomy

  • Family Rosaceae
  • Primary Cuisine North American
  • Seasonality Late Summer - Early Fall
  • Source Chokecherry shrub

The Forktionary Angle

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Definition

A small, tart, dark red to black fruit of a North American shrub, commonly used for jams, jellies, and wines.

Sensory Profile

TasteVery Tart, Astringent (mouth-puckering), Mildly Sweet when ripe
TextureJuicy, Firm Flesh, Contains a single large pit
AromaFruity, Slightly Almond-like (from pit proximity)
AcidityHigh

Technical Metrics

Nutrition Facts

Per 100g
Calories60 kcal
Total Fat0.5 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate15 g
Dietary Fiber3 g
Total Sugars10 g
Calcium20 mg
Iron0.5 mg
Potassium200 mg

Chef’s Secret

To remove chokecherry pits easily for jelly or juice, freeze the berries first, then gently mash them while still partially frozen. The pits will separate cleanly. Ensure pits are discarded and not cooked with the fruit.

Substitutions

Best Match

Tart Cherry (e.g., Montmorency)

1:1

Closest match for tartness and use in preserves, less astringent.

Blackcurrant

1:1

Very tart, high in pectin, excellent for jams and jellies, but different flavor profile.

Saskatoon Berry (Amelanchier alnifolia)

1:1

Similar growing region and traditional uses, but sweeter and less astringent.

Elderberry

1:1

Also high in pectin and tart, used similarly in preserves, but distinct flavor.

Buying Guide

Usually foraged or found at farmers' markets. Look for plump, dark berries. Avoid eating raw in large quantities due to astringency.

Flavor Pairings

Sugar apples cinnamon cloves game meats heavy cream.