North China

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📍 Dong EE Jiao City, Liaocheng - China ~
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👉 Bayberry
Native to eastern Asia, the Chinese bayberry is mainly found in China, where it is known as Yang Mei. It is believed that the same is true for the berry Southeast Asia and in Japan, where it is known as Yamamomo.

The Chinese Bayberry is of significant economical value south of the Yangtze River in China. In Kochi Japan, the Chinese Bayberry flower is the prefectural flower, and the tree itself is the prefectural tree of Tokushima. Old Japanese poems often refer to the name of the plant.

History of Consumption

The fruit is one and a half to two and a half centimeters in diameter, with a round, knobby surface that is usually a deep, bright red color, but may vary from white to purple. The fruit’s pulp is similar in color, but may be somewhat lighter, sweet, and very tart.

A single seed that is about half the size of the fruit is located in the center of the berry. In China, the fruits are traditionally eaten as is. The seeds, leaves, and roots are also commonly used for medicinal purposes and the bark of the tree is used as a yellow dye.

Common Consumption Today

Besides being eaten as is, the fruit is also canned, dried, pickled, juiced, and made into alcoholic beverages like wine. The fruit has a very short shelf life, and often attracts insects.

Soaking the fruit in saltwater can help remove the insects prior to its preparation. Due to the problem with insects however, the preferred form of bayberry consumption is as a juice or wine.
Sources : www.nutritiousfruit.com