Nutrition News & Views

March 30, 2000
Mayhaws: A Little-Known Southern Fruit - March 2000/No. 2

The mayhaw, little known in other parts of the country, grows both wild and cultivated in the Deep South. It is a member of the hawthorn tree family. The branches of the tree bear thorns, which make it tough to harvest by hand. The fruit of the mayhaw is a berry about one-half to three-fourths inch in diameter which ranges in color from a yellow to deep red. The mayhaw berry resembles the crabapple. It ripens in mid-April to early May, hence the name "mayhaw". Upon harvest the fruit is literally "shook" from the branches and gathered from nets or sheets placed under the tree to catch the berries that fall. The tree flowers in February and March producing bountiful white blossoms. After the frost the leaves turn a beautiful yellow.

Mayhaws grow wild throughout the southern United States from east Texas to Florida, often in numerous stands of small trees. Normally, mayhaws thrive in wet areas such as stream and river bottoms with plenty of shade. Because of their growing fame, farmers have started cultivating mayhaws commercially. They have adapted well to the drier, better-drained land and produce more and improved fruit in full sunlight. Mayhaw trees are more resistant to disease and can withstand low temperatures better than common fruit trees. The trees are long lived and are known to produce fruit for more than 50 years!

The mayhaw fruit is most commonly used for making jelly. However, the juice will also make a delicious syrup and wine. The juice is also used in punches, ice cream topping and to add flavor to sauces for meat, poultry and barbeque. The pulp of the mayhaw berry is sometimes made into jams, butter, and pies. The fully ripe fruit right off the branch is edible raw but doesn't have desirable taste alone. The mayhaw juice, pulp and whole berry can be frozen in air-tight containers to use year-round. To learn how to can or freeze mayhaws, make jelly, or use mayhaws in other ways, visit the Louisiana State University Extension website.

Studies at the University of Georgia Food Science and Technology Department found that raw mayhaws are a good source of vitamin C and beta carotene (which becomes vitamin A inside the body). In addition, they contain very small amounts of minerals such as copper, iron, magnesium and potassium.

Try a mayhaw the next time you are looking for something new and different to taste. Here is a simple recipe for "Mayhaw Punch" for you and your guests to try at your next party!

Mayhaw Punch

2 gallons mayhaw juice
4 quarts pineapple juice, unsweetened (almost 3 46-ounce cans)
8 cups sugar
3 packages unsweetened, strawberry fruit drink mix
4 liters chilled ginger ale or lemon-lime carbonated drink (135 ounces)
Rainbow sherbet (optional)

Mix all ingredients except ginger ale. Chill. Add chilled ginger ale when ready to serve. Add 1/2 gallon sherbet to punch bowl to make it special. Or, add ice ring with cherries or other garnishes. Makes about 125 4-ounce punch cup servings (without sherbet).

Submitted by Marie Groves, MSU Dietetic Intern
Distributed by Barbara McLaurin, PhD, RD, LD, Human Nutrition Specialist, MSU Extension Service, March 2000

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