The fruits were eaten both fresh and dried. The thin, sweet flesh was eaten sparingly as it was known to upset the stomach if too much was eaten. The thin pulp provided moisture for thirsty hunters. The juice from the fruits was fermented and drunk. The kernels within the large pits were particularly valued for food by many Native Californians. These pits were carefully prepared to remove a poisonous substance before using them for food. In the past, for some tribes, the kernels within these wild cherry pits were second only to acorns in importance. The fruit was usually hand picked from the trees.

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