Yangmei (Chinese bayberry)

Myrica rubra

fruit

Dark-red fruits with grainy, juicy flesh, sweet and tangy, raw, as juice or steeped in rice spirit.

Origin

Zhejiang and southern China, Japan

Season (United States)

June to July

Preparation

It is eaten whole, with no skin to remove; a soak in salted water before eating drives out the small insects hiding between its grains.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

It is not a berry but a stone fruit, whose flesh of small points looks like a velvet ball.