Berry delicious recipe recommendations

(China Daily)
Updated: 2008-07-09 10:12

Chinese Bayberries (yang mei) have high levels of vitamin B and vitamin C.

At my parents' home, the family has perfected the art of stockpiling and freezing berries to get us through the winter months. My parents grow a bountiful crop of raspberries and blackberries. My patient father spends countless hours gathering berries from the hedgerows in the late summer months.

Not everyone is so lucky. Sadly, in China fresh berries now carry a hefty price tag, and buying enough to make a respectable batch of jam would necessitate a small bank loan.

Nevertheless, the country has some intriguing and lesser-known native berries that are worth trying. Many have fantastic health properties.

Nearly all types of berries are rich in polyphenols, a kind of anti-oxidant that can help to reduce risks of heart disease and cancer.

Indeed, a study published in the American Journal of Clinical Nutrition in February recorded significant improvements in HDL (good cholesterol) levels, blood pressure and blood platelet function among people who consumed small portions of berries over a two-month period.

The Chinese Bayberry (yang mei), which is now referred to amusingly as the "Yumberry" in the US, is the fruit of the Myrica Rubra tree, a plant native to southern China. These berries are very distinctive-looking, almost like Christmas tree decorations, with a shiny round shape, and a variety of colors. These berries grow in shades of white, pink, red, and purple; many consider purple berries to be the most delicious. The flavor is sweet yet also tart, and quite refreshing.

Recently, a company in the US called "Frutzzo" began marketing the "Yumberry" as the new "super food", believed to be the next pomegranate of the health food world.

In addition, these fruits have very high levels of vitamin B and vitamin C.

In China, Chinese Bayberries are typically served as fresh fruit, but they can also be dried or preserved. Hardened yang mei consumers like to steep the fruits in bai jiu (alcohol).

While strolling down the leafier avenues of many Chinese cities at this time of year, you may come across the mulberry (sang shen), the fruit of the Fructus Mori tree. This is a particularly delicate fruit, resembling an elongated blackberry. It does not travel well and requires extremely careful handling. Its dark pigmentation indicates an abundance of beneficial phyto-chemicals, and it is especially rich in resveratrol (also present in grapes), which has anti-cancer properties.

Large quantities of mulberries are grown in China because they are the major food of the silk worm. But so far, only small amounts of this fruit are marketed for human consumption.

In Beijing, during the summer you often find vendors selling them outside subway stations. When you spot them, I would certainly recommend buying a generous quantity. Initially the berries can be served fresh with breakfast or for dessert. Later, you can freeze them and then stew the berries to make compotes, fruit pies and crumbles.

Mulberry jam is a great way to extend their length of use. Combine equal amounts in weight of sugar and mulberries in a pan with some lemon juice and simmer for 30 minutes, skimming any residue from the surface. Test for setting ability on a saucer and when ready, ladle the mixture into sterilized jars - and enjoy.

This nutrition-related column is written by Nina Lenton, a qualified dietitian living and working in Beijing. Contact her at nina_lenton@hotmail.com.

(China Daily 07/09/2008 page19)