Mayhaw is the name given to the fruit of three species of hawthorn that are common in wetlands throughout the southern United States.

Mayhaws grow in moist soil in river and creek bottoms under hardwood trees. The fruit ripens in late April through May, thus the name mayhaw. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. Mayhaw jelly is considered by some to be among the finest jellies in the world.

Families used to go on outings to collect mayhaws and create stockpiles of the jelly to last throughout the year, but the tradition has declined as with the increasing urbanization of the South and the destruction of the mayhaw's native habitat. The fruit has also been cultivated to grow outside of wetlands and this is increasingly the source of the jelly. At least one company, Blackburns, in Jefferson, Texas produces the jelly commercially.

As a celebrated delicacy of Southern US cuisine, many communities associate themselves with the fruit: for example, Colquitt, Georgia is considered the Mayhaw capital of the world, and El Dorado, Arkansas celebrates a mayhaw festival each May.

External links

• http://www.uga.edu/nchfp/how/can_07/mayhaw_jelly.html National Center for Home Food Preservation - Mayhaw Jelly
• http://aggie-horticulture.tamu.edu/extension/fruit/mayhaw/mayhaw.html
• http://www.eat-it.com/CareGuides/mayhaw.html

Maloideae | Fruit | Cuisine of the Southern United States