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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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chokeberry red and black, Aronia arbutifolia and A. melanocarpa, an unfortunate name for these berries which are native to the USA. The fruits of the red chokeberry are eaten raw, stewed, or made into jelly. Native Americans used them for making pemmican. The black chokeberry has a good flavour but is very astringent. They can be stewed with sugar or honey to make a fruit sauce and are also processed into a very dark, thick, good-flavoured jelly. They contain an abundance of pectin. In Denmark, E. Europe, and Russia black chokeberries are grown commercially for their dark, tannic berries, which are used for juices and soft drinks.