What's A Mayhaw?

My family loves mayhaws. What's a mayhaw, you ask? If you asked my nephew, he'd say, "Mayhaw—that's the jelly I like." If you asked my mom, she'd say, "Mayhaws—that's those berries I have to pick up every May." When I call my mom during May, she's most likely under the mayhaw trees, gathering berries, preparing juice, making jelly, and freezing the leftovers for later.

Don't know what I'm talking about? The mayhaw, the fruit of the mayhaw tree, is a lesser-known berry harvested in—you guessed it—May.

What Is A Mayhaw?

A type of hawthorn tree, mayhaw trees (Crataegus aestivalis, C. opaca, and C . rufula) are indigenous to the southern United States and grow in the wild in states like Florida, Louisiana, Arkansas, and as far west as East Texas. They thrive in South's wetland environments and produce small, tart-to-tasteless, berry-sized fruits that range in hue from yellow to red. In the wild, mayhaw berries look similar to cranberries or small crabapples. They vary in taste, but the berries are usually fruity and tart. Most would say they're far too tart to eat straight from the tree—and that's where the jelly comes in.

How To Eat Mayhaws

The joy of the mayhaw is the making of its eponymous jelly. Mayhaw jelly is one of the South's greatest culinary pleasures, at breakfast or otherwise. Slather it on a slice of toast or add it to a dessert dish, and you'll find yourself enjoying a truly Southern flavor, a sweet jelly with just a hint of puckering tartness.

The perfect color of mayhaw jelly depends on your taste preferences, jelly-making skills, and the year's berry harvest. Still, my family prefers a jar of clarified crimson, a clear cranberry hue. Mayhaw syrup (as well as wine) is also a Southern favorite. You can make jelly and syrup or buy it—a strategy that provides all the flavor and requires no effort.

History of Mayhaws

Mayhaw trees, growing near the edge of swamps, were not sought after initially because their berries' flavoring was undesirable until people started making it into jellies. But after discovering this hidden gem, families started annual family ventures to pick mayhaws (it's now the official state fruit tree of Louisiana). This process included using boats and nets to travel through the swamps and collect the berries from the bog. These berries contain a few tiny seeds inside the white interior but mature into yellow and red fruits. In most places, the berries ripen from mid-April to early May.

Where To Find Mayhaw Jelly

Thanks to my mom's mayhaw-gathering and jelly-making efforts, we're flush with mayhaw spreads all year. If you want to cultivate your own, you can buy mayhaw trees for future harvests online. These trees grow to about 30 feet and can live for more than 50 years.

Or, you can go searching yourself. Look for a mayhaw tree if you find yourself near a creek or river in the South. If it's May (and if you're lucky), you may soon be looking at the makings of some tasty mayhaw jelly. Bring a bucket with you—a gallon of these berries will make around three batches of jelly. We know more than a few Southern families—not just mine—make a big batch every year in the summertime.

You can also find mayhaw jams and jellies at farms and farmers' markets across the South. The Louisiana Mayhaw Association even has a list of providers on its website.

Where To Celebrate Mayhaws

Today, some Southern towns celebrate mayhaw season by hosting spring—and summertime—mayhaw festivals. Cities such as the following: Colquitt, Georgia; Daisetta, Texas; El Dorado, Arkansas; Marion, Louisiana; and Starks, Louisiana, all have annual mayhaw fests. If you're curious or like mayhaw as much as my family, drop by a mayhaw festival and taste-test some jellies the next chance you get.