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Thanks, that's it.  Yes, it is a delicious fruit, and one I will 
happily try again.  Too bad I can't grow it, but zone 10 would be 
hopeless even inside.

Ginda
zone 6, with freezing rain out the window.

On Feb 3, 2004, at 8:59 PM, Mark Lee wrote:

> I think it is probably Myrica rubra (Japanese Bayberry).  This is a 
> zone 10
> subtropical plant.  Here is a link to a picture:
> http://community.webshots.com/photo/16152372/16604912CTOGpANgPc
>
> Another link
> http://www.actahort.org/books/321/321_10.htm
> says..."Its abundant juice plus a high sugar content in a good balance 
> with
> moderate acids makes the fruit a delicious taste. It is also rich in
> vitamins content. In addition to fresh consumption, the fruit can also 
> be
> processed into sweets, jam, juice and wine, or canned in syrup. "
>
> -Mark Lee, Seattle
>
>
> -----Original Message-----
> From: nafex-bounces@lists.ibiblio.org
> [mailto:nafex-bounces@lists.ibiblio.org]On Behalf Of list@ginda.us
> Sent: Tuesday, February 03, 2004 5:30 PM
> To: NAFEX
> Subject: [NAFEX] bayberry
>
>
> I had supper at a Japanese restaurant this evening, and was served a
> fruit the waiter called "bayberry".  It was a little larger than a
> cherry, and had a hard central pit like a cherry.  The exterior was
> bumpy, and actually looked similar to a sycamore seed-ball, except that
> it was red.  It didn't look very appealing, and I wondered if it might
> have been pickled or something, but when I tried it it was very good
> (and not pickled, but possibly preserved in syrup??).  Sweet and sour,
> softer than a cherry, which is certainly the fruit it most resembled in
> "eating experience".
>
> Does anyone know what this is?  Does it have another name?
>
> thanks,
> Ginda
>
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