The mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about ½ to ¾ inch in diameter and resembles a crabapple. In Louisiana, it ripens from mid-April to early May; hence the name mayhaw. The mayhaw is a wild native fruit tree found along river bottoms and swamps from the Trinity River of Texas, east to Georgia and Florida, and throughout Louisiana. In Central Louisiana, the mayhaw is now being grown in family orchards. Each spring, the Louisiana Mayhaw Association comes together to talk about best practices in growing and marketing mayhaw and mayhaw products. This year, the association met on Saturday, April 6th in Pollock. The annual mayhaw cook-off took place at the meeting, and many fine dishes were presented. Here are two of the 1st place winning recipes by Linda Hoggatt from the 2013 Louisiana Mayhaw Association Mayhaw Cook-Off.
Mayhaw Bundt Cake
1 Cup Mayhaw Juice
2/3 Cup Sugar
½ Cup Vegetable Oil
4 Eggs
1 (18 Ounce) Box French Vanilla Cake Mix
Glaze
2 Cups Powdered Sugar
½ Cup Mayhaw Juice
Preheat oven to 350°F and grease/flour bundt pan. Mix first four ingredients together in a bowl, add cake mix and continue to beat with electric mixer at medium speed until well blended. Pour into prepared pan and bake for 40 minutes or until cake tests done. Let cool for 5 minutes in pan, turn out onto cake plate. Stir mayhaw juice into powdered sugar and mix well, pour glaze over warm cake.
Mayhaw Jelly
4 Cups Mayhaw Juice
5 Cups Sugar
1 Box Surejell Pectin
1 Drop Squeeze Parkay (Helps Keep Foam Down)
Pour juice into pan. Add single drop of squeeze butter and add pectin. Bring to a rapid boil, stirring constantly. Add sugar, stirring constantly, bring back to a rapid boil and boil for 1 minute. Remove from heat and skim foam off top. Pour into prepared jars and seal.