MISSOURI BOTANICAL GARDEN BULLETIN 105 
FRUITS USED 
Ametlanchier canadensis. 
For making preserves, jellies, and pies. 
Asimina triloba, papaw. 
Eaten raw, like bananas, 
Celtis mississippiensis, hackberry. 
Celtis occidentalis, hackberry. 
Celiis pumila, hackberry. 
The hackberry is eaten raw in emergency. 
Crataegus mollis, red-fruited thorn. 
Crataegus tomentosa, pear haw. 
Eaten raw or made into preserves and jellies. Other species of 
tt adil are also edible, but the ones mentioned have the largest 
ruit. 
Diospyrus virginiana, persimmon. 
Eaten raw and also used in puddings and pies. 
Fragaria virginiana, Virginia strawberry. 
Used in the same way as the cultivated strawberry. 
Helianthus annuus, sunflower. 
Oil used in cooking made from seeds. 
Martynia proboscidea, unicorn plant. 
The half-grown pods were used in various ways by the Indians, 
and were made into pickles by the early settlers. 
Morus rubra, red mulberry. 
Eaten raw and in pies and preserves, 
Cpuntia Rafinesquii, western prickly pear. 
Eaten raw or made into preserves, 
Podophyllum peltatum, May-apple. 
Eaten raw. 
Prunus americana, wild red plum. 
Prunus hortulana, wild goose plum. 
Prunus serotina, wild black cherry. 
The wild plums and cherries are used in the same way as the 
cultivated species. 
Pyrus angustifolia, narrow-leaved crab-apple. 
Pyrus coronaria, American crab-apple, 
Pyrus ioensis, western crab-apple. 
The crab-apples make delicious jellies and preserves. 
Ribes Cynosbati, gooseberry. 
Rives gracile, Missouri gooseberry. 
Eaten raw and in pies and preserves. 
