Capturing hearts and taste buds across the Hawaiian islands for centuries, it’s perplexing that li hing mui never made the jump to the mainland. Utterly unknown throughout most of the world, despite being an indispensable flavoring for tropical snacks and sweets, it’s a compelling, curious ingredient still shrouded in mystery.
What Is Li Hing Mui?
Shriveled, mummified fruits don’t appear to be a promising start for culinary exploration, but these dried Chinese plums defy expectations. Salted to draw out all the moisture, somewhat like Japanese umeboshi, the results are a powerful combination of sweet, sour, and salty tastes. They can be eaten whole, as is, but are more commonly ground into a fine powder and sprinkled over various candies and fruits.
The powder is often cut with licorice, red food coloring, aspartame, and/or saccharine, however, which gives it a sometimes polarizing flavor and creates controversy amongst whole food evangelists.
Flavorful Origins
The story of li hing begins in China, where it’s been used medicinally for centuries. The name “li hing” is derived from the Cantonese words for “traveling perfume” due to its strong aromatic qualities, and “mui” means plum. They’ve been said to help improve digestion, reduce inflammation, and soothe sore throats.
In the 19th century, Chinese immigrants brought this elusive spice with them to Hawaii, where it was embraced by the locals and quickly integrated into traditional Hawaiian cuisine. Snack shops, otherwise known as crack seed stores, always feature li hing prominently, as both a standalone treat and flavoring for gummies, dried fruits, nuts, and more.
Uses and Recipe Suggestions
If you have the whole fruit, it begs to be eaten as is. Be careful, because they do contain hard seeds that you don’t want to bite into! Once powdered though, a whole world of new opportunities opens up.
- Sprinkle on fresh fruit: Just like a pinch of salt brings out the brilliant sweetness of peak seasonal produce, li hing does that with extra flare. Try it on watermelon, mango, pineapple, apples, and even strawberries.
- Drinks: Mix a pinch of li hing powder into lemonade for a bright and refreshing beverage. It can also be used to rim the glass of a margarita, since it already has a touch of salt. When you’re feeling under the weather, it’s a wonderfully comforting addition to a mug of hot tea, too.
- Candy: Particularly popular as a coating for gummy bears, you can make your own or take plant-based gummies and toss them in li hing before digging in. These are best enjoyed right away, since the salt can draw out moisture as it sits and make them gooey over time.
- Frozen treats: Embrace the traditional Hawaiian shave ice experience by drizzling a li hing syrup over a bed of finely ground ice. You can also blend it into or sprinkle it on top of your favorite fruit sorbets.
- Popcorn: Trade the usual buttery nooch topping for one that’s a bit more exciting! Go all-in on the Hawaiian theme and make hurricane popcorn with rice crackers and furikake while you’re at it. You can also make kettle corn to emphasize the sweetness, mixing the li hing powder right in.
Once you know the inimitable taste of li hing, you can never get enough. Li hing has captured the hearts of many through its journey from China to the Hawaiian islands. Its exotic blend of sweet, tangy, and salty notes has earned it a place in various culinary delights, enhancing everything from fruits to beverages. Whether you’re slowly sipping a li hing cocktail or munching on sweet and sour snacks, this singular flavor is sure to leave a lasting impression.