Chokecherries, small red beads the size of a pea, stand out against the green foliage along rural roads and are easily picked as they are generally very abundant.
When eaten raw, they are slightly bitter and leave the mouth pasty and the tongue black, much to the delight of children. Who doesn’t remember eating them in the past, sprinkled with a dash of salt? Cooked and lightly sweetened, chokecherries reveal their gentle nature and make an exceptional jelly.
