Why Are Choke Cherries All Pit and No Fruit?

Have you ever wondered why chokecherries, despite their name, do not contain much fruit flesh in comparison to other fruits like cherries? The answer lies in their history and the purpose for which they have been cultivated. Chokecherries, botanically known as Prunus virginiana, are a wild relative of the common sweet black cherry (Prunus serotina), but they have not undergone the same level of selective breeding as their fruitier counterparts.

The Evolution of Fruit

The sweet black cherry that we know today was not always a fleshy delight. Over long periods of time, orchard cherries, including the sweet cherries we consume, have been selectively bred to develop a thick, juicy flesh and a high sugar content. This selective breeding process has enhanced the fruit's appeal for consumption and commercial value. The cherries found in orchards today are the result of centuries of cultivation and improvement, aiming to maximize their palatability and marketability.

Chokecherries: A Wild Black Cherry

Chokecherries, on the other hand, have been left relatively unaltered. Despite their wild status, they still hold potential for commercial use. While they are primarily used for concentrates, jellies, jams, syrups, sauces, and juices or wines, their primary purpose has been to provide a source of nutrients and flavors for various products rather than direct consumption as a juicy fruit.

Why the Discrimination?

Chokecherries have not been bred for an abundance of flesh, sugar, or juiciness for several reasons. Firstly, it is logistically easier and more cost-effective to grow chokecherries for their juice and other by-products than it is to grow a fruit that demands extensive refinement and processing. Secondly, the pits of chokecherries are rich in nutrients and are often harvested and used for various purposes, such as making jam or syrup, where the pit is incorporated into the final product. This makes the selection of chokecherries for purely fruit-focused cultivation less optimal.

The Potential of Chokecherries

While chokecherries have not undergone extensive breeding for larger fruits, they have garnered attention for their potential commercial applications. Currently, they are being grown commercially, and their fruit is used in a variety of products. This has led to increased research and interest in understanding the unique characteristics of chokecherries. For instance, the high content of antioxidants and other beneficial compounds found in chokecherries is being studied for its potential health benefits.

Key Takeaways

Chokecherries, or Prunus virginiana, are wild black cherries that have not been selectively bred for fruit flesh and sweetness like other cherry varieties. The fruit's primary use is for concentrates, jellies, jams, syrups, sauces, and juices or wines due to their inherent bitter taste and indigestible pit. Chokecherries are valued for their commercial potential and the rich nutrients found in their pits. Ongoing research is exploring the health benefits of chokecherries.

Understanding the reasons behind the difference in chokecherries and their cultivated counterparts can help us appreciate the diversity and special qualities of this unique fruit. Whether you're a botanist, chef, or simply a food enthusiast, learning about chokecherries can provide valuable insights into the science of fruit development and commercial agriculture.