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Big fruit hawthorn, sliced, dried, pickled with sugar, so delicious, I don’t know what to call it or how to make it, so I’ll just pick it up. The hawthorn we have here is the green kind. In the past, the wild ones on the mountain were very astringent, and many of them still had residue. Now the ones sold are cultivated ones. The fruit is large and has no residue, and the astringency is seriously reduced. It is delicious with a little preparation. This fruit, no matter how it is cooked, or not processed at all, will make you drool just thinking about it, which is comparable to looking at plum blossoms to quench thirst.
