California native. Evergreen. Big cherries (sweet, but with tough skin) and very large seeds. The seeds are also edible (and high in protein) but first must be ground and leached with hot water several times to rid them of hydrocyanic acid.
http://plants.usda.gov/plantguide/pdf/cs_pril.pdf
The pits were then rubbed to remove any remaining pulp and skin before being spread out in the sun to dry. When dry, the pits were cracked with a stone and the kernels removed. The kernels contain hydrocyanic acid, a bitter tasting poisonous compound, which was removed by a leaching process prior to cooking. The kernels, either left whole or pounded into a meal, were then leached in several changes of cold or warm water. The ground meal was used as a base for soup and made into tortilla or tamale-like foods.