Amelanchier utahensis Koehne

Shrubs, 0.5–5 m. Stems 1–100, often colonial, much branched. Leaves mostly or fully unfolded; petiole (3–)6–13(–22) mm; blade suborbiculate to oval or obovate, (14–)21–36(–63) × (9–)16–32(–54) mm, base usually rounded to subcordate, sometimes cuneate, each margin with 0–3(–6) teeth on proximal 1/2 and (0–)3–5(–7) teeth in distalmost cm, largest teeth more than 1 mm, apex usually rounded to truncate or emarginate, sometimes acute and mucronate, abaxial surface moderately (sparsely or densely) hairy by flowering, sparsely to moderately hairy later, adaxial glabrous or sparsely (moderately) hairy later. Inflorescences (4–)6–10(–13)-flowered, (8–)16–30(–43) mm. Pedicels: (0 or)1 or 2(or 3) subtended by a leaf, proximalmost (2–)7–16(–25) mm. Flowers: sepals usually recurved after flowering, (1.6–)2.6–4.2(–6.5) mm; petals oblanceolate to oblong, (4.9–)7.2–9.8(–14) × (1.6–)2.6–3.1(–5.3) mm; stamens (9–)13–19(–20); styles (2 or)3 or 4, (1.7–)2.3–3(–3.9) mm; ovary apex moderately to densely hairy (or glabrous). Pomes purplish black, 6–10 mm diam. 2n = 4x.

Drier areas on rimrock valleys, gullies and hillsides from sagebrush desert to middle elevations in mountains. Dry rocky slopes, canyons, stream banks, mountainsides, foothills, deserts; at elevations from 900-3,500 metres.

The fruit are dried and ground up with dried meat to make pemmican. The fruit are also eaten raw or stewed and are used in pancakes, jams, jellies and wine. Fried fruit are added to soups and stews.

Can be grown by cuttings or seedlings.