Himalayan wild cherry

Prunus cerasoides

fruit

A small wild cherry eaten raw or cooked; in Nepal, it is made into juices, fresh or fermented.

Origin

Himalayas (Nepal)

Where to find it

In mountain forests and around villages, from Nepal to Bhutan and northern Thailand.

Season (United States)

all year round

Preparation

The fruits are rinsed and eaten raw, fully ripe, spitting out the seeds or stone; they are also cooked into jam or juice.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

The tree flowers in autumn and winter, the opposite of European cherries.