Dried Chokecherry Patties (Native American Recipe)

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Dried Chokecherry Patties (Native American Recipe)

Dried chokecherry patties are a time-honored way to preserve the wild chokecherry harvest. The process involves pounding the whole fruit, pits included, into small cakes and sun-drying them to create a nutrient-dense, sweet treat. These patties have a rich, almond-chocolate flavor and can be stored for years, providing a natural source of nutrition during the colder months.

Prep Time30

Dehydrating Time12

Total Time12 30

Course: Snack

Cuisine: Native American

Keyword: Chokecherry Recipes

Servings: Yield Varies

Author: Ashley Adamant

Equipment

Mortar and pestle or a suitable pounding stone
Dehydrator or screens for sun drying
Parchment or silicone sheets if using a dehydrator

Ingredients

Fresh, ripe chokecherries (with pits)

Instructions

Prepare the Chokecherries

Harvest Chokecherries: Pick ripe chokecherries when they are fully ripe and sweet, typically in late summer or early fall.
Pound the Cherries: Using a mortar and pestle, carefully crush the entire chokecherry, pits and all, into a fine pulp. Take care to break open the pits to release the flavors inside, which contribute to the unique taste of the patties.
Form Patties: Shape the crushed mixture into small round patties, similar to cookies.

Dry the Patties

Sun Drying: Place the patties on window screens in a warm, sunny spot. Let them dry for several days, ensuring they are exposed to hot, dry winds.
Dehydrator Option: If you prefer using a dehydrator, lay the patties on parchment or silicone sheets and dry them at 135°F for 12-16 hours. Flip the patties every 2-3 hours for even drying.
Storage: Once the patties are fully dried, store them in an airtight container in a cool, dry place. Properly dried chokecherry patties can last for many years.

Notes

Chokecherry pits contain naturally occurring toxins, but the traditional sun-drying process neutralizes them, making the entire fruit, including the pit, safe to consume.
The dried chokecherry patties are sweet, nutty, and rich in nutrition, making them perfect for winter months when fresh fruit is scarce.
These patties can be used in traditional dishes like wojapi (a fruit pudding) or incorporated into pemmican, a dried food mixture with meat and fat, perfect for long-term storage.

Nutrition