A group of us went out early to gather prickly pear fruits from the pancake prickly pear, but wandering around with my camera, I found another fruit I had not seen before. We thought this was the desert apricot, but it turns out it is Ziziphus parryi var. parryi. Please read the comments below from Maurie Beck who corrected our identification.
In Daniel Moerman’s Native American Ethnobotany, Moerman lists 3 Cahuilla uses for Ziziphus parryi as a food:
1. the fruit is eaten fresh
2. the fruit is dried and ground into flour for mush
3. the nutlet is ground into a flour
This info is based on Temalpakh by Katherine Siva Saubel and Lowell Bean,where they list the plant as Condalia parryi, and Maurie Beck mentions that there has been a name change to the current one for this plant: Ziziphus parryi.
I tasted a few and found them sweet, nicely chewy, and certainly a delicacy in the pinyon-juniper woodland where we found the shrubs.