demissa),[3] is a species of bird cherry (Prunus subgenus Padus) native to North America.

[7][8] The fruits (drupes) are about 6–14 mm (1⁄4–1⁄2 in) in diameter, range in color from bright red to black, and possess a very astringent taste, being both somewhat sour and somewhat bitter.

[5] The chokecherry is closely related to the black cherry (Prunus serotina) of eastern North America, which can reach 30 m (100 ft) tall and has larger leaves and darker fruit.

[6] Moose, elk, mountain sheep, deer and rabbits eat the foliage, twigs, leaves, and buds.

[citation needed] For many Native American tribes of the Northern Rockies, Northern Plains, and boreal forest region of Canada and the United States, chokecherries are the most important fruit in their traditional diets and are part of pemmican, a staple traditional food.

The bark of chokecherry root is made into an asperous-textured concoction used to ward off or treat colds, fever and stomach maladies by Native Americans.

[17] The inner bark of the chokecherry, as well as red osier dogwood, or alder, is also used by some tribes in ceremonial smoking mixtures, known as kinnikinnick.

[21] Chokecherry is also used to craft wine[6] in the Western United States, mainly in the Dakotas and Utah, as well as in Manitoba, Canada.