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Chokecherry · Prickly pear · Three-leaf sumac · Yucca
🗓 Season: July · August · September · October
🔍 When is it ripe?
Chokecherry: Small clusters ripen from red to very dark purple-black. Intensely astringent until fully dark; seeds and leaves contain hydrocyanic acid — cook or dry before eating in quantity. Best for jams and syrups.
Prickly pear: Turns from green to red, orange, or yellow depending on species. Ripe when skin gives slightly and colour is fully developed. Use tongs and burn off the tiny glochid spines with a flame or rub in sand before handling. Sweet, mild flesh.
All of these plants are scattered along the Barr Trail. Chokecherries (July-August) can be eaten raw or make great jams. Sumac (August-November) can be gathered and steeped in boiling water (a good-sized handful per half gallon) to make a tea or, when cooled, sweetened for "Sumac Lemonade." Yucca flowers are delicious in June. Prickly pears are available mostly in October.
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