The hollyleaf cherry (chaamish) produces a fruit that is edible but has very thin flesh. Although producing a sweet treat in the early Fall, the seed of the hollyleaf cherry is the prize. Requiring one more step in processing than acorn mush, cherry pits need to be roasted in order to drive off the cyanide found within the seed. Once roasted, the pits are shelled and the nuts ground just like acorn and then leached with water until the bitterness is gone. The meal is then boiled until it thickens and then set out to cool just like wiiwish. The flavor is distinguishably different than acorn and could be served up with a sprinkling of chia seeds.