michaelgrimeschinese bayberry fruit
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Enhanced Promptsmall, round chinese bayberry fruit, deep red to purple skin, glossy appearance, soft, juicy pulp, numerous small seeds, sweet-tart taste, typically eaten fresh or used in jams, jellies, teas, traditional chinese medicine, antioxidant properties, rich in vitamins C and K, small tree or shrub, evergreen leaves, white flowers in spring, clusters of small white berries turn red in late summer, often found in mountainous regions, native to china, cultivated worldwide for its edible fruits and medicinal uses, often pickled or dried to preserve, delicate flavor and aroma, high water content, sweet fragrance, used in traditional chinese desserts and beverages, may be referred to as chinese cranberry or yunnan bayberry, botanical name myrica rubra
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