Waxberries or yangmei in Chinese (Photo/shine.cn)
Yuyao waxberry
The waxberry is native to East Asian countries and widely grown in China, especially in the southern areas, such as Xianju County, Cixi and Yuyao City within Zhejiang Province.
The waxberry pollen found at the Hemudu Neolithic Site in Yuyao is a proof that for at least 7,000 years people had been cultivating the fruit in the area. Almost every household in Yuyao has its own waxberry orchard. The Ministry of Agriculture also dubbed Yuyao the “Town of waxberry” in 1995.
May is the season when waxberries start to ripen. The colors can be white, crimson and purple. Those pingpong-sized in dark purple are considered to be the best, which keep a balanced taste between sweet and tart.
But the shelf life for waxberries is extremely short. They usually appear in the market in large quantities around the time of the Dragon Boat Festival which falls on the fifth day of the fifth month of the Chinese lunar calendar. The freshly picked ones may only be kept for three days at best. Also because of its slightly acidic flavor, it is wise not to take in too much at one time.
Hangzhou natives love to turn their remaining yumberries into wine. The wine is made by steeping fresh waxmberries in Chinese baijiu (such as sorghum wine) with crystal sugar for 15 to 25 days.
Locals believe this is a food therapy for heatstroke and heat dysentery. So taking a sip of waxberry wine before dinner will be one of the most enjoyable moments for many in summer.
