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Yummilicious Yang Mei

Yummilicious Yang Mei

Breaking News!

Bam's Kitchen has a full month of delicious Italian cuisine posts coming your way very soon. However, today we are going to take a quick break so that I can share with you a very delicious treat from China that is in peak season right now.

Yummilicious Yang Mei

Yesterday, my dear friend Safie, brought over a huge plate of Yang Mei fruit for our family to enjoy. The harvest season for Yangmei is only a couple of weeks and it is going on right now.  Yang Mei is also known as waxberry, China Bayberry, red bayberry, and it also has many other names. Yangmei is a fruit that is native to Asia, more specifically China and Taiwan. I think the Yangmei tastes kind of like a strawberry and blackberry combined with a floral essence. It also has little bumps on the side of the fruit just like a raspberry does but micro in size. They do have a little pit in the middle that you need to remove before eating them. I really enjoy the Yangmei as it only comes to season once a year and it is a very special treat slightly sweet, slightly tangy and floral. Come along and I will show you 3 new recipes using the lovely yangmei berry...

Yummilicious Yang Mei

Yang Mei is the wax fruit of the wax myrtle tree.  China has been harvesting yangmei for thousands of years and it has also been used it for its medicinal properties. Yangmei is a healthy fruit, high in antioxidants, vitamins, and minerals, including vitamin C, thiamine, riboflavin and carotene.

Yummilicious Yang Mei

My dear friend Safie mentioned that yangmei is traditionally used in teas, cut up and put into wines and allowed to ferment or just eaten as fresh fruit in China.

Yummilicious Yang Mei

Well, there is nothing very traditional about Bam's Kitchen. Bam's Kitchen is a place where you can find unique international food that even teenagers will enjoy. Bam's Kitchen is also a place where I reach from one side of the globe to the other trying to think of new ways to get my teenage boys to eat more fruits and vegetables.

Yangmei is a beautiful glistening fruit that is delicious eaten fresh and plain.  However, my boys would need a little bit more persuasion to try this new exotic fruit.

Yummilicious Yang Mei

So, how about a Yangmei Song Bing? ("Song bing" loosely translates to tart in Putongua) I want to be able to keep some of the traditional flavors of Asia and add some fresh ginger to the mix but bringing in a little of France with the creation of a galette. Worlds apart but a harmony of flavors.

Yummilicious Yang Mei

Oh wait, how about a Frangipane Yangmei Tart?  Frangipane is a filling made with almonds, butter and all kinds of yummy good things. I used layers of crispy light phyllo dough and butter and then placed a layer of Frangipane and then a layer of delicious yangmei baked up for a delicious new way to try some new tropical fruits.

Yummilicious Yang Mei

I just could not decide which tart I should make, so I just made one of each. In the end, I have a divided front. One teenager likes Yangmei Song Bing and my other teenager likes the Frangipane Yangmei Tart best. So my suggestion is for you to try to make one of each and let me know what you think. Which one do you prefer?

Yummilicious Yang Mei

I also think I will also make a little yangmei puer cha to go with the tarts. I think that would be quite lovely. (Believe it or not, my youngest teenager loves puer cha. It must be all of these years living in Asia that has converted my boys into tea drinkers)

Yummilicious Yang Mei

I made these recipes up as I went along with a little dash of this and a little dash of that so please understand that my measurements are all approximations.

Yummilicious Yang Mei

Yangmei only lasts a few days in the refrigerator, so they need to be consumed fresh in less than a week from when they are picked. So let's get cracking...Don your aprons, start the kettle and let's get baking!

Yang Mei Song Bing (Yang Mei Tart)

Serves 4-6 adults or 1 hungry teenager

Yangmei Fruit Ingredients

  • 1.5 cups Yangmei, washed well, pits removed and cut up into pieces
  • 1/4-1/3 cup granulated sugar depending on how sweet or sour your yangmei fruit is. (agave or sugar alternative of choice)
  • 1 teaspoon freshly grated ginger
  • 3 tablespoons of cornstarch (Yangmei once cut can have lots of juice so add cornstarch as required to help thicken)
Pate Brisee Tart Shell
  • 1 cup flour (or coconut flour for us gluten-free foodies)
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup cold butter, cut into small pieces (after you cut the butter into pieces it will get warm from your fingers so pop it in the freezer for a few minutes right before you put it in the food processor)
  • 1/2 cup ice water
  • 1 beaten egg (Just to brush on top of tart shell to give it a nice golden color)

Step 1: Make the Pate Brisee Tart Shell: In your food processor or with personal muscle strength combine flour, cornmeal, salt, sugar and cold butter and then a little at a time add the ice water until well mixed. Take the dough of the processor and form into a ball and chill in a covered piece of plastic wrap in the refrigerator for at least one hour.

Step 2: Combine together the washed, pitted and chopped yangmei, fresh ginger, sugar and cornstarch together and set aside.

Step 3: Remove the pate brisee tart shell dough out of the refrigerator. Put a little of extra flour for dusting on your clean counter top and roll out dough until about 1/8 inch thick and into a round disk.

Step 4: Use your rolling-pin to move the dough from your counter to you pre-greased baking sheet. Scoop the yangmei fruit ingredients onto the middle of the circle of dough.

Step 5: Rustically fold over and crimp the edges of the yangmei tart just so that none of the juices escape during the baking process. Brush the edges of the tart with egg wash.

Step 6: Put your tarts in a preheated 190 degree Celsius (375 F) oven and bake for about 30-35 minutes or until the tart is light golden brown and fruit is bubbly.

Step 7: Serve yangmei tart warm with a scoop of vanilla icecream or whipping cream or at room temperature with a cup of delightful Yangmei Cha (Recipe follows below)

Mini Frangipane Yangmei Tart

Serves 2 adults or 1 hungry teenager

Phyllo Crust

  • 2 sheets of store-bought phyllo dough cut into 4 equal pieces (total of 8 pieces of phyllo)
  • 1/4 cup melted butter

Frangipane Layer

  • 1/2 cup roasted ground almonds
  • 2 teaspoons of butter
  • sprinkle of sugar

Yamgmei Fruit Layer

  • 1 cup of washed, pitted, and cut up yangmei
  • 1/8-1/4 cup of sugar depending on how sweet or sour your yangmei are.
  • 2-3 tablespoons cornstarch
  • 1/2 teaspoon fresh grated ginger

Step 1: Preheat oven to 190 degrees Celsius or 375 degrees F.

Step 2: On a greased baking sheet place one precut sheet of phyllo dough and brush with butter. Layer with another layer of phyllo dough and brush with butter and repeat process for remaining 8 sheets of phyllo dough.

Step 3: Make Frangipane: In a small pan place ground almonds and gently heat until lightly toasted brown, add butter and sugar and mix until incorporated and set aside.

Step 4: Place a layer of frangipane (almond layer) on top of the phyllo dough leaving about 2 inches around the edges.

Step 5: Stir together cut up yangmei, sugar, cornstarch and ginger until mixed and set aside.

Step 6: Place the yangmei fruit mixture on top of fangipane layer.

Step 7: Crimp up rustically the sides of the phyllo dough so that the fruit stays inside while cooking.

Step 8: Bake Mini Frangipane Yangmei Tart for about 20-25 minutes or until phyllo is golden brown and yangmei fruit is cooked and bubbly.

Step 8: Serve Mini Frangipane Yangmei Tart warm with a bit of ice cream à la mode or whipped topping or at room temperature with a pot of delightful Yangmei Puer cha (recipe to follow)

Yangmei Puer Cha

  • 3-4 yangmei berries cut up
  • small wedge of fermented puer cha
  • hot water

Step 1: Place puer wedge in tea kettle rinse puer cha 2 times with hot water and pour out

Step 2: add yangmei berries to tea kettle and add hot water

Step 3: Steep tea for 30 seconds to 1 minute and then pour

Step 4: Enjoy a cup of hot Yangmei Puer cha with a nice slice of Yang Mei Song Bing (Yang Mei Tart) or Mini Frangipane Yangmei Tart.

Cozy Fall Recipes

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ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Yummilicious Yang Mei

By HWC Magazine  , ,   

June 13, 2012

  • Cook: 45 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

yangmei -

Frangipane -

phyllo dough -

butter -

almonds -

puer tea -

ginger -

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  • Fascinating! I’ve never heard of this fruit before, but I’d sure love to taste it… Especially in this stunning tart. 🙂

    • I also had never seen or heard of this fruit before moving to Hong Kong, China. I think the reason that most of the rest of the world have not yet seen Yangmei in their markets is this fruit has such a short harvest season and must be used within a week of harvest. these reason would make it difficult for transport. However, any kinds of berries maybe part strawberry and part black raspberry would make a nice substitute in these tarts and teas. Take care, Care

  • I, too, had never heard of this berry before but it does sound tasty and that “Song Bing” looks delicious. I must admit, though, I’m really looking forward to the Italian recipes you brought back with you from your Italian holiday. I can hardly wait!

    • Oops! I forgot. Welcome home, BAM!

    • Grazie John! I have many many Italian recipes and pictures and now I just have to get writing and posting on Bam’s Kitchen. Do you have any recipes for squid ink pasta dish or maybe a winner pasta with breadcrumbs recipe that I could give a try at home? (Maybe we can touch by e-mail?) Take care, BAM

      • Let me check with the Fountainhead, my Zia, and see what she remembers. I’ll drop you an email after I speak with her this weekend. 🙂

  • They look so cute – like a ball of strawberry!! We have some employees from our offices in China visiting today, I will have to ask them about these!!

    • Dear Dawn, I am sure they will be very happy that you know about this fruit. You will be a hit in the office today. Take care, BAM

  • It all looks so scrumptious. I don’t know the fruit all all but just love the look of it and that gorgeous teapot too!
    🙂 Mandy

    • Thanks Mandy. Mr. Anonymous gave me that tea pot for x-mas one a couple of years ago and I love it as well.

  • Wow, all of it looks so delicious and exotic! I will trade some Michigan strawberries for some Yang Mei! 😉

    • Sure, this sounds like a great trade. Yum! It’s berry season and soon to be 4th of July festivities in Michigan.

  • How interesting and yummy! This is an east meets west win!

    • When east meets west, there is great harmony. My friend Safie who gave me the yangmei, came over yesterday to visit while I was making the tarts. You can only imagine her facial expression as I was using her “Asian” yangmei that is normally only served fresh, in wine or in a tea in a “French” tart. She was shocked and puzzled but after one taste she was hooked and commented that when east meets west good things happen.

  • Oh my gosh I want to eat yangmei berries right now!! Everything you made looks so delicious and beautiful, Bam. Amazing!

  • I have not ever tried yangmei berries … but now I want to … the photos looks delicious and the recipes sound delicious!

    • You may have to take that travel trip to China during June to experience this fruit as it is very difficult to ship around the world due to its short shelf life. Take care, BAM

  • What an interesting and cute looking fruit my friend – very exotic ingredient 😀
    Loving that tart!

    Cheers
    Choc Chip Uru

    • I was just on a mission to get my kids to eat their fruit. It was a successful mission.

  • I’ve never had YangMei perhaps because I’ve never been to China during June… Shame, it seems the berries, apart from being cute, taste delicious and are very versatile! PS looking forward to a month of Italy!

    • I have not been to the area that these berries are harvested but I have been told that it is raining yangmei. When the berries fall to the ground they make a very big mess for pedestrians as the berry can stain their shoes as they are walking. However, the season is short and they have a very addictive taste.

  • I have never heard of this berry before. Must be prized if it’s only around for a couple of weeks. They way you describe it sounds yum – berry and slightly floral. Great post

    • Wow and you are such a world traveler I thought for sure that you would have. Speaking of world travel, where to next? Take care, BAM

      • You learn something new every day!
        We’re not moving from Australia – we’re here to stay.

  • What a fantastically delicious looking tart!

  • Like many others I hadn’t heard of this fruit before but the pies look perfect – I’d have a slice of both!

    • Coming right up… would you like yours plain or ala mode?

  • Villy

    I don’t know this fruit, but I would gladly taste everything you made!

    • Thank you for your sweet comment. I know this fruit is difficult to come by if you do not live here in Asia, but both recipes could be substituted with other mixed berries as you wish.

  • Miss yangmei…I really love them chilled. Have you tried them with some sparkling wine? Simply fantastic!

    • How convenient, I just purchased prosecco yesterday! Yangmei are lovely chilled and plain as they are kind of sweet and slightly tangy. Are you still living here in HK, if so I can hook you up….

  • Each one looks amazing!

  • Three recipes?!? Now I just wish I could find some of that fruit – it sounds so good!

  • You should have seen my kitchen after the aftermath of making 3 different recipes!!! However, I had so much fun creating in Bam’s Kitchen.

  • Lovely post! And thanks for showing this fruit: I often look at produce at the Asian market with question: what to do with it. Now when I see it, I’ll know. Thank you for visiting my blog! 🙂

    • Thank you. When I first moved to Asia I was overwhelmed by all of the different fruits and vegetables. Now I can’t picture life without them. Take Care, BAM

  • A fruit that tastes like a combination of strawberries and blackberries? Oh, mei! It’s so nice to have you back, BAM, and thank you for this triple treat.

    Keep writing…

    • Thank you Kathleen, just trying to catch up in the blogging world and now I’m on my way over to your site now. How have you been?

  • Hi Bam – I’m trying to think of the word which I know of for these little fruits… I think it begins with “Ar…” something, maybe. I love them actually – It’s fun to squish a ripe one between your tongue and the roof of your mouth because they just kind of smash apart into hundreds of tiny shreds!

    I never saw anyone do anything like this with them… only seen them served alone. Great ideas – thanks a lot!

    • So can you get these little fruits in France? They are kind of addictive because of their texture. I am so glad you mentioned this as it is a great attribute of this fruit. I looked around online first before I posted my little tarts and really there are not many things made with these fruits but many tropical drinks and they are also used in wines. The little tarts are a Bam’s original recipe.

      • I asked my mother and I think they’re known as “Arbiters”…? Does that ring a bell? In French they’re called “Arboise” I think – they have them often in Chinese restaurants, although they’re just from cans… never fresh alas 🙁

        • Hmm. I do not know I have not seen the canned version here. However, I will keep my eye open for it now. Happy Fathers Day to all those special Dads out there!

  • Wow… not only does the fruit itself look amazing, but you’ve given us so much to do with it. The only problem is no Yang Mei here… but will substitute with another fruit. Love the frangipane tart in particular. A truly lovely post 🙂

    • Thank you. Really your can substitute any fruit your little heart desires into the frangipane tart berries, pears or apples. Maybe if you use pears or apples your could just brush with a little jam on top to give it a little shine before baking.

  • Your tart looks beautiful but it is something that I will have to enjoy from afar. No exotic fruits in the lakes region of Maine.

    • But you have some of the best lobster and seafood in the world in Maine! Feel free to substitute local berries into these tarts as it is lovely as well.

      • I could try that…thanks.

  • What a pretty fruit! Hope we see some in my neck of the woods someday…

    • Yangmei are very delicate and addictive. Which country are you living in currently? Looking forward to hearing about the local produce in your area. Take care, BAM

      • I’m in Arctic Canada so basically there is no produce except for what will be grown in the (very) small community greenhouse for three months this summer.

        • Some of my best bakers friends live in Canada. I think it is all that cold that invites people to stay in and cook and bake. Every country has its special cuisine so looking forward to reading more from you. Take care, BAM

  • what a great idea! I’ve seen this fruit in the market recently. Should start to bake with them like you! =)

  • Yangmei fruit is new to me. I wonder if I can buy it in Chinese markets here? I should check – I live not more than 2 miles from several excellent ones. Looks spectacular! Wonderful recipe – thanks.

  • Yang Mei is a great antioxidant!

  • I don’t know what it tastes like, but it looks absolutely gorgeous! What a wonderful seasonal treat.

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