Indian Fruit Pudding
This dish was originally made with chokecherries. These tiny cherries are bitter enough to surprise you, and the pit is the biggest part of the fruit. The whole cherry, pit and all, was pounded up and used to preserve meat, and they are certainly sour enough to do just that. When they were made into a pudding it must have taken the family's entire stock of honey to provide enough sweetening. Wild blueberries, which could not be preserved so easily, were also used for this dish.