Hawthorn apples are found in many forms. Sometimes in naturally dried cuts, sometimes jellied, and occasionally covered in crystalline sugar. We checked out the good, the bad and the sickly.

ORCHARD FARMER, HAW JELLY STRIPS (RMB 10.50)
“Tastes like a solidified form of cranberry sauce.”
“I once saw an old lady feeding these to her blind dog.”
“Like old haw-flavored shoe lining. It’s been rotting for years till it has the consistency of haw jelly.”

SHANGZHEN, CANDY HAW STRIPS (RMB 9)
“This would be a great tool for bribing children.”
“The closest thing to sour shoelaces I’ve tried in China.”
“Expect accelerated tooth decay and manic gum licking for an hour or so after consumption.”

YIDA, PRESERVED FRUIT OF HAW (RMB 6.5)
“I guess these are really popular with athletic women.”
“Reminds me of a homemade Fruit Roll Up without many additives, but bland.”
“I’m not sure how much fruit is used, but it tastes okay.”

AIZI RAN, DRIED HAW STRIPS (RMB 23.50)
“Great for digestion.”
“A nice, dried, fruity snack that would be perfect in a bowl of granola or some trail mix.”
“Looks like something that has been lost in your grandma’s pantry for 20 years, but still tastes okay.”

XIAO YAZI, HAW MONEY (RMB 10.5)
“These are like communion wafers made with Flintstone Vitamins.”
“The packaging is really cute, but the little cartoon girl is winking at you because she knows they taste an awful lot like like Care Bear sh*t.”

YUAN GUANGHAO, SLICED HAWTHORN (RMB 3.8)
“Has a very small resemblance to hawthorn that’s been blasted with sugar.”
“If it says high quality on the packaging, I instantly don’t believe it.”
“This tastes like a sugar-flavored eraser.”
 

VERDICT
The definite favorite at the sweet end of things was the Shangzhen candy haw strips. These have the feel of something you could enjoy during the movies and/or tie your shoes with if you don’t mind a little sugar between the toes. But if you’re looking for something that could possibly help you out with constipation, then go for the dried haw strips.

This article first appeared in the September issue of the Beijinger.

Photos: Sui