Aiyu jelly ice is a Taiwanese cooling dessert made from the hand-rubbed natural jelly of the aiyu fruit, cut into pieces and served in lemon syrup or honey water. The aiyu plant, scientifically named Ficus awkeotsang, was identified as a new species by Japanese botanist Tomitaro Makino after he collected a specimen in Chiayi in 1904, and commercial harvesting was already recorded during the Japanese colonial period. Handmade versions at veteran shops around Kaohsiung's Liuhe Night Market and Yancheng district preserve the jelly's most delicate, springy texture.
Aiyu (Ficus awkeotsang) is a fig-family plant native to Taiwan. Japanese botanist Tomitaro Makino collected a specimen in Chiayi and published it as a new species in 1904; the species epithet 'awkeotsang' derives from the Taiwanese Hokkien pronunciation of 'aiyu-tsang.' The high pectin esterase activity in aiyu's achenes is what allows them to be hand-rubbed into jelly — a key commercial trait that distinguishes it from the visually similar but non-jelling creeping fig (Ficus pumila).
What is aiyu ice
Aiyu zi is the fruit of a fig-family plant native to Taiwan. After the fruit is dried, the pectin-rich seeds inside are scraped out, wrapped in a cloth bag, and kneaded repeatedly in cold water until the pectin dissolves, then left to set naturally for 20 to 30 minutes. The finished jelly is a pale yellow, semi-translucent color with a soft, springy texture more delicate than agar or gelatin-based artificial jellies. It is served with freshly squeezed lemon juice, plain syrup, or passion fruit juice; summer is the most common season, though it can also be enjoyed with brown sugar ginger syrup.
Aiyu zi, the raw ingredient, is mostly collected from mountainous areas in central and southern Taiwan; it is a native plant, and commercial harvesting was already recorded during the Japanese colonial period. Because Kaohsiung's climate is hot, demand for cooling drinks and desserts is high, and aiyu ice stalls at Liuhe Night Market and the Yancheng old commercial district have been running for decades. The difference between handmade aiyu and industrial packaged aiyu lies in the pectin content and the texture of the set jelly — the hand-rubbed version is delicate and refreshing, the industrial version thicker and with a more artificial gel-like texture. Veteran shops consistently uphold the hand-rubbing process.
How to eat it like a local
Local knowledge
Verified context
- Aiyu zi is the fruit of a fig-family plant native to Taiwan, with its raw ingredient collected from mountainous areas of central and southern Taiwan; it is the representative dessert made from a Taiwan native ingredient.
- Veteran hand-rubbed aiyu ice stalls at Liuhe Night Market and the Yancheng commercial district in Kaohsiung have been operating for decades and are representative nodes of Kaohsiung's summer cooling food culture.
- There is a clear difference in pectin texture between hand-rubbed aiyu and industrial packaged aiyu; veteran stalls' commitment to the hand-rubbing process is the key quality marker.
Things to know before you go
- Some stalls advertise handmade aiyu but actually use industrial pre-made product. The way to tell: look at the surface of the jelly — hand-rubbed versions have slightly irregular edges, while the industrial version has a uniform, consistent shape.
- Aiyu jelly begins to weep and soften after takeout as temperature rises. It is best eaten on the spot; after twenty minutes of takeout time the texture has already changed noticeably.
- Aiyu ice stalls around Liuhe Night Market attract a lot of tourists and prices are relatively high; veteran shops in Yancheng's old commercial district are more reasonably priced and offer better value.
Source: Taiwan aiyu industry materials, on-site records from Liuhe Night Market and Yancheng commercial district, Kaohsiung. Photos to be replaced with Dio's own shots.
Frequently Asked Questions
What is the scientific name of aiyu?
Aiyu's scientific name is Ficus awkeotsang, published as a new species in 1904 by Japanese botanist Tomitaro Makino after he collected a specimen in Chiayi.
How is aiyu different from creeping fig?
Aiyu's achenes have far higher pectin esterase activity than creeping fig, allowing them to be hand-rubbed into jelly, while the visually similar creeping fig cannot form jelly.
What is the most authentic way to eat aiyu ice?
The classic pairing is freshly squeezed lemon juice with rock sugar syrup, and asking whether the aiyu is hand-rubbed before ordering gives a finer, springier texture.
Sources
- 愛玉子 - 維基百科 — 愛玉子學名Ficus awkeotsang及1904年牧野富太郎命名記錄
- 愛玉子與薜荔比一比 - 農業知識入口網 — 愛玉子與薜荔果膠酯酶活性差異、商品化價值比較