Mayhaw Jelly and Syrup

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Often referred to as the "cranberry of the South", Mayhaw fruit was treasured in the Deep South for making jelly, sauces and wine. Historically, wild-growing Mayhaw trees were able to produce sufficient amounts of fruit to satisfy most local needs, but recently, many of the native stands of Mayhaw have been destroyed by land clearing for forestry and agriculture. Younger generations are unfamiliar with the fruit. Though it cannot be eaten raw because of its sour and astringent flavor, the fruit is delicious when preserved as a jelly or syrup and continues to be made by small-scale producers in Louisiana and Georgia. The Slow Food USA chapter in Atlanta, GA nominated Mayhaw Jelly and Syrup to the Ark of Taste and will be promoting its use in the region.

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