Plum - Chickasaw

Scientific Name(s): Prunus angustifolia
Abundance: common
What: fruit; pit
How: fruit raw, jelly/jam, or wine; pit gound and dried
Where: sunny fields
When: early summer
Nutritional Value: calories, flavonoids
Dangers: none

Ripe and unripe Chickasaw Plums.
ChickasawPlum3

ChickasawPlum2

Ripe Chickasaw Plums.
Chikasaw Plum1

Chickasaw plum thicket.
Plum Chickasaw

Close-up of branch.
Plum Chickasaw

Close-up of Chickasaw plum thorn.
Plum Chickasaw

Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.
Chickasaw Plum USDA TX

North American distribution, attributed to U. S. Department of Agriculture.
ChickasawPlumNorAm

Forming thickets of large bushes/small trees across Texas, Chickasaw Plums are by far sweeter than Mexican Plums. They are covered with white flowers in the mid-to-late winter and the fruit is ready to pick by the beginning of June.

Small but very sweet, these plums can be eaten raw, made into preserves, or even fermented into wine. The pits contain a small amount of cyanide but Native Americans would grind the pits then allow them to sit for a few days. During this time naturally occurring enzymes would break down the cyanide. The ground pit material would then be boiled as a porridge or perhaps used as a seasoning.

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