The very name of this berry is enough to make anyone stand back three feet and go, “you’re not eating THAT are you???” Yet anyone who has tried the fruit after proper preparation generally enjoys it. So why the scary name?! Chokecherry gets it’s name because of the very tart flavour it has. This tartness is caused by a compound known as hydrocyanic acid. This hydro-cyanide compound is also known as anthocyanin and occurs not just in chokecherries, but in the pits of domestic cherries as well as almonds. In fact, crushing dried chokecherry adds an almond flavour to sauces,…