Yuanling Mountain Berries

Yuanling Mountain Berries

　　Every late spring to early summer, during the rice planting season, is when the blackberries (wupanzi) ripen. The downside is that the trees they grow on are thorny, and getting pricked—and even bleeding—is common. But once they’re ripe and big enough, they’re incredibly sweet. These wild fruits grow fast: they bloom in spring and are ready by early summer. In the morning they’re still yellow, but by afternoon they can turn red—then they’re ready to eat. Because they ripen so quickly, you have to pick them fast, or they’ll fall to the ground.

　　This one looks a bit like the blackberry, but it’s smaller and grows on the ground. It’s commonly found near mountain ridges, with thorny branches. It tastes sweet with a hint of sourness. It ripens around the Dragon Boat Festival each year.

　　We country folk call this wild fruit yangchunzi, or sometimes tengchun. It’s a peculiar fruit—blooming in autumn but ripening in early summer. Only when it’s bright red, or even dark red when fully ripe, is it sweet and delicious. Grab a handful and pop them in your mouth—it’s an absolute treat. Unripe ones taste sour, so sour they’ll make your eyes water.

　　In the wilds of Yuanling, the small and tender camellia trees sprout many fresh leaves in spring. Some of these leaves, seemingly over-nourished, grow thick, plump, and large—shaped like dog tongues. Locals simply call them “dog tongue leaves,” or in some places, “mountain camellia skin.” These leaves come in beige or white with hints of red, are tender and pretty to look at, and have a crisp, sweet flavor with a slight cool aftertaste. They taste quite good, and rural kids love foraging for these free treats after school or on weekends.