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The haw is the small, tart red fruit of the hawthorn (Crataegus), a thorny rose-family tree — a true miniature pome, apple-like inside, no bigger than a cherry. Too sour and astringent to enjoy raw, it is transformed across two continents: candied on skewers as tanghulu and pressed into shanzha haw flakes in China, and boiled into clear hedgerow jelly in Europe.
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — re-scores with it.