Pobuzihi Berries
Estimated Inventory, lb : 0
Description/Taste
Pobuzihi is small in size, averaging 0.5 to 1.5 centimeters in diameter, and has a round, oval, to oblate shape with blunt, curved ends. The fruits are attached individually along branching stems and are topped with a persistent calyx. The skin ripens from green to orange-yellow, beige, and pink shades. If harvested and left out overnight, the entire fruit will turn black. The skin is also thin, smooth, glossy, taut, and delicate, sometimes covered in brown markings. Underneath the surface, the white flesh is soft, squishy, aqueous, and jelly-like with a sticky, glue-like consistency. A milky white liquid is secreted from the fruit when broken open, and the flesh encases a single brown seed in the center. Pobuzihi emits a vegetal aroma when raw, but the fruits are not consumed fresh as they have a bitter, astringent, and unpalatable flavor. The fruits are boiled, processed, and combined with added flavoring to create the version that is most consumed in modern culinary preparations. Once cooked, the fruits will bear a mild, grassy, and subtly astringent taste that is removed by adding spices, aromatics, and sauces. These flavorings give the fruits a chewy, sweet, tangy, and olive-like taste.
Seasons/Availability
Pobuzihi is available from June through August. In Taiwan, the species reaches peak harvest typically in July.
Current Facts
Pobuzihi, botanically classified as Cordia dichotoma, is an ancient species belonging to the Boraginaceae family. The berry-like drupes grow on small deciduous, branching trees reaching 3 to 8 meters in height, and the species is hardy, drought-resistant, highly productive, and fast-growing. The name Pobuzihi is the English translation of the name used to describe the species in Taiwan. Cordia dichotoma is found in several regions worldwide, and there are many different types of this species, with a few being indigenous to Taiwan. Historically, Taiwan is one of the only areas where the fruits are used in culinary preparations, and gathering the fruits was once a community event in rural regions. Pobuzihi must be harvested and processed on the same day, as the fruits quickly rot and turn black overnight. Fruit-laden branches are sawed off the tree, and the fruits are individually removed by hand and cooked for several hours to remove astringency. Once cooked, they are simmered in an aromatic sauce to add flavor and are either dried into cakes or canned and pickled for extended use. Pobuzihi is only available fresh for a few weeks each year, and it is more common to see processed fruits over raw fruits. In Taiwan, Pobuzihi is a traditional ingredient preserved and continually prepared in culinary dishes. In the modern day, processed fruits are widely sold in supermarkets, but the ancient practice of community preparation has faded due to the fruit’s laborious nature. Select farms and companies grow the species for processing, and most consumers buy the canned, pickled, or dried cakes in stores for faster use in savory dishes.
Nutritional Value
Pobuzihi is known as a medicinal species in Asia, as many parts of the plant are utilized in natural remedies. The fruits are said to contain fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, phosphorus to produce genetic material including DNA and RNA, and other nutrients, such as vitamin A, calcium, and B vitamins. In natural medicines, the fruits are seen as an ingredient to clear heat, improve digestion, detox the body, and soothe dry throats. In Traditional Chinese Medicine, the roots are utilized to lower blood pressure, and the bark is believed to help reduce inflammation. The fruits are also said to have oils that are extracted and used in medicines. In Taiwan, Pobuzihi is consumed as a remedy to overeating mangoes. It is said the small fruits can help detox the body from harmful elements of mangoes, especially since both fruits are in season around the same time. It is common for Taiwanese to consume Pobuzihi as they enjoy mangoes to prevent allergic reactions to excessive mango consumption.
Applications
Pobuzihi is not consumed raw as the fruits have a sticky, glue-like consistency and an astringent, unpalatable taste. The fruits are harvested and boiled in water for several hours. Once initially cooked, they are simmered in a sauce mixture to add flavor to the neutral fruits. Each family has its own sauce recipe for flavoring Pobuzihi, and some of the most common flavorings include licorice, bean paste, soy sauce, yam oil, garlic, ginger, and sugar. The fruits lose their astringency after 1 to 2 weeks, and the sauce, when absorbed, creates a pleasing salty, tangy, and sweet taste. Cooked and canned Pobuzihi is traditionally used to steam fish. The fruits are said to add flavor and aroma and help to mask any fishy scents. Pobuzihi is also added to stir-fries, especially with vegetables, stuffed into steamed buns, sprinkled over porridges, or incorporated into sauces. Beyond steaming fish, Pobuzihi is added to chicken soup in Taiwan to add a touch of sweetness and nutritional value. Pobuzihi can also be boiled and then formed into small cake-like patties. These patties are dried and stored for extended periods. When needed for culinary preparations, portions of the cakes are broken off and are used to cook eggs, rice dishes, and various soups. The use of Pobuzihi has fluctuated throughout Taiwanese history. Recently, as vegetarian diets have become more mainstream among consumers, Pobuzihi has seen a resurgence in use as a natural flavoring in dishes. Pobuzihi pairs well with mustard greens, asparagus, lotus root, mushrooms, bitter melon, pickled bamboo shoots, pickled plums, tofu, and steamed fish. Fresh berries must be processed immediately as they can turn black and rot overnight. Processed Pobuzihi will keep for 1 to 2 years if unopened. Once the jar is opened, store it in the refrigerator for several months.
Ethnic/Cultural Info
Pobuzihi is also known as Ragbuzi, Shabby Rags, and Rag Wood. These ragged-name derivations are translations of ancient names in Taiwanese and Chinese, and there are two main theories as to why the species acquired these curious monikers. The first theory highlights the plant’s ragged appearance. Pobuzihi mainly grows in the wild and is sometimes affected by weather, pests, and diseases. Insects and strong winds can sometimes shred or scar the leaves, giving the trees a tattered nature. The second theory points to the fruit’s breaking open during cooking. As they are boiled, the fruits burst and develop a tattered, broken, or shredded look between the torn skin and flesh. In Southern Taiwan, the Makadao people of the Gaoshujiajipu tribe in Pingtung County are said to view Pobuzihi as a sacred plant. Branches are placed on altars and places of worship as a sign of respect for the gods before traditional ceremonies are held.
Geography/History
Pobuzihi is native to several regions worldwide and has been growing naturally since ancient times. The species is mainly found in Taiwan, China, southeastern Tibet, Vietnam, India, Malaysia, the Philippines, the Ryukyu Islands, and northeastern Australia. Pobuzihi thrives in tropical, humid, and sunny climates and grows wild along roadsides, in valleys, besides bodies of water, on mountain slopes, and in forested areas between 300 to 1900 meters in elevation. Later in history, the species was planted near villages and also in home gardens. Taiwan is one of the few locations to source the fruits as a culinary and medicinal ingredient. Remnants of Pobuzihi seeds have been found in the early Nanke Tsintong archeological site from the Siraya tribe in western Taiwan. The species was also mentioned in the writings of Xue Shaoyuan in 1895 and Lian Yatang in 1932. Over time, Pobuzihi evolved from a seasonal, ancient, and traditional species into a processed commercial product that could be sold year-round. Today, Pobuzihi still grows wild and is cultivated on select farms and home gardens in southern Taiwan, primarily in Tainan, Chiayi, Taitung, Hualien, and Pingtung Counties. When in season, Pobuzihi is found in limited quantities fresh. Pickled, canned, or dried fruits are sold through specialty shops, vendors, and online retailers and are the most commonly found versions of the species. The Pobuzihi featured in the photograph above was sourced fresh through Binjiang Market in Taipei, Taiwan.
