North American Fruit Explorers mailing list at ibiblio

["Bill Russell" <shaman@pennswoods.net>]

The "choke" in the name is probably from the high tannin content.

Bill

----- Original Message ----- 
From: "philip sauber" <mrtejas@lycos.com>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Thursday, February 26, 2004 9:22 AM
Subject: [NAFEX] Speaking of choke cherries


> I have fond memories from my childhood eating choke cherry jelly and syrup
at my grandmother's house in western Montana.  The chokecherries grew wild
everywhere on the river banks.  It makes jelly very easily as the level of
pectin is very high. My grandmother didn't use pectin, she just boiled until
it made jelly.  If it didn't jell, it was syrup.  I believe the "choke" in
the name is from the high pectin levels.  They certainly aren't edible
fresh, about like an unripe persimmon.
>
>
>
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