Blondin De Cuvier vs Chokecherry

Perimyotis subflavus compared with Prunus virginiana

Key Differences

Blondin De Cuvier is Vulnerable while Chokecherry is Not Evaluated.

Taxonomic Classification

Rank	Blondin De Cuvier	Chokecherry
Kingdom	Animalia (Animals)	Plantae (Plants)
Phylum	Chordata (Chordates)	Magnoliophyta (Flowering Plants)
Class	Mammalia (Mammals)	Magnoliopsida (Dicots)
Order	Chiroptera (Bats)	Rosales (Roses & Allies)
Family	Vespertilionidae	Rosaceae (Rose Family)
Genus	Perimyotis	Prunus (Cherries & Plums)
Species	Perimyotis subflavus	Prunus virginiana

Conservation Status

Blondin De Cuvier

VU — Vulnerable

Chokecherry

NE — Not Evaluated

Physical Characteristics

Attribute	Blondin De Cuvier	Chokecherry
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Blondin De Cuvier

Habitat

Typically found in diverse terrestrial and aquatic ecosystems.

Range

Found in United States. Currently classified as Vulnerable on the IUCN Red List, this species faces significant conservation challenges across its range.

Chokecherry

Habitat

Typically found in diverse terrestrial habitats from tropical forests to temperate regions.

Range

Found across Europe (14 countries) and North America (United States).

Blondin De Cuvier

The Blondin De Cuvier (Perimyotis subflavus) is a species in the genus Perimyotis. It is currently classified as Vulnerable on the IUCN Red List. Typically found in diverse terrestrial and aquatic ecosystems.

Chokecherry

The Chokecherry (Prunus virginiana) is a widespread, suckering shrub or small tree in the family Rosaceae, native throughout most of North America from Alaska and the Yukon south to Georgia and Baja California, with naturalised populations in parts of Europe. It produces clusters of small white flowers in elongated racemes in spring, followed by dark red to near-black drupes (chokecherries) that are astringent and bitter when raw due to high tannin content but become palatable after cooking and are widely used for jams, jellies, syrups, and wines. The common name chokecherry alludes to the choking sensation caused by eating unripe or raw fruit. All parts of the plant except the ripe flesh contain cyanogenic glycosides — primarily amygdalin — which can release hydrogen cyanide and are toxic to humans and livestock if consumed in quantity. The species is highly adaptable, colonising roadsides, forest edges, disturbed ground, and riparian areas across a wide range of soil types and climates. It is an important wildlife plant throughout its range, providing food for numerous birds (particularly thrushes, waxwings, and grouse) and mammals (bears, deer, raccoons). The IUCN lists it as Not Evaluated. Chokecherry is also an important cultural plant for many Indigenous peoples of North America.