If you have ever strolled through Balboa Park or checked the landscaping around commercial centers here in San Diego, you have probably walked right past a tree dropping round, bumpy red fruits onto the sidewalk without giving it a second glance.
That is likely the Strawberry Tree, or Arbutus unedo. But if you have been browsing rare fruit forums or talking to high-end chefs, you have heard whispers about a legendary Chinese fruit that looks similar but tastes like a blend of pomegranate, strawberry, and cranberry. That, my friends, is the Yangmei, or Myrica rubra.
One is a tank that survives our brutal Santa Ana winds with a shrug, and the other is a diva that demands specific soil microbiology to survive past its first year.
Through our work with Exotic Fruits and Vegetables farm, we have spent years trialing both species in our San Diego microclimate, and I want to share the honest, dirty details of what it takes to get fruit from these trees. We are going to break down the differences, the flavor profiles, and exactly how much effort you need to put in to get a harvest.
Although both produce red, spherical, bumpy fruit, they belong to entirely different families. Arbutus unedo is in the Ericaceae (heath) family, while Myrica rubra is in the Myricaceae family. This botanical distinction dictates everything from their water needs to their symbiotic root relationships.
The Rugged Contender: Arbutus Unedo (Strawberry Tree)
Let’s start with the tree you have likely seen. The Arbutus unedo is native to the Mediterranean region, which is exactly why it thrives here in Southern California. Our climate mirrors its home turf perfectly—wet, mild winters and hot, dry summers. I have an Arbutus acting as a windbreak on the north side of my property, and honestly, I ignore it 95% of the year.
Locals sometimes call this the Killarney Strawberry Tree. It is an evergreen shrub that can easily be trained into a tree reaching 15 to 25 feet. It has beautiful peeling red bark and serrated leaves. But the real question is: how does it taste? If you pop a raw fruit into your mouth expecting the sweetness of a garden strawberry, you are going to be disappointed.
The texture is mealy, gritty, and soft, somewhat like a paste. The flavor is sweet but mild, often lacking the acid “punch” that makes fruit exciting.
While fresh eating can be lackluster, Arbutus unedo shines in processing. The fruit contains high pectin and sugars, making it exceptional for jams, jellies, and the famous Portuguese brandy known as Medronho.
From a grower’s perspective, this tree is a dream. It tolerates our native alkaline clay soils (pH 7.0–7.8) without complaining. Once established, usually after two years of deep watering, it becomes incredibly drought tolerant. I give my mature trees about 50 gallons of water once a month during the summer, and they stay lush and green.
The Gourmet Diva: Myrica Rubra (Yangmei/Yumberry)
Now, let’s talk about the fruit that keeps me up at night. The Myrica rubra, also known as the Chinese Bayberry or Yumberry, is the holy grail for many subtropical fruit collectors.
Unlike the mealy texture of the Arbutus, the Yangmei is juicy, succulent, and possesses a complex sweet-tart flavor profile that rivals the best berries on the market. It has a central pit, and the “flesh” consists of hundreds of juice-filled stalks radiating outward.
However, getting a Yangmei to survive in the United States is like trying to keep a tropical orchid happy in a desert parking lot. This tree is native to Eastern Asia, specifically regions with acidic soil and high humidity. It does not just prefer acidic soil; it demands it.
Do not plant Myrica rubra in standard San Diego ground soil. Our native pH of 7.0+ will lock out nutrients, turning the leaves yellow (chlorosis) and killing the tree within months. You must create a dedicated growing medium with a pH between 4.0 and 5.0.
Another massive hurdle is that Yangmei is dioecious. This means you have separate male and female trees. You need a male tree to pollinate the female, or you need to graft a male branch onto your female tree. I once waited four years for a seedling to flower, only to find out it was a male that would never produce fruit. It was a heartbreaking lesson in patience.
Side-by-Side Comparison
To give you a clear picture of what you are signing up for, I’ve compiled the data from our field trials. These numbers reflect growing conditions here in Zone 10b.
| Feature | Arbutus unedo (Strawberry Tree) | Myrica rubra (Yangmei) |
|---|---|---|
| Soil pH Requirement | Adaptable (6.0 – 7.8) | Strictly Acidic (4.0 – 5.0) |
| Water Needs | Low (Drought tolerant once established) | High (Must stay moist but not waterlogged) |
| Flavor Profile | Sweet, mealy, pasty, subtle | Sweet-tart, juicy, berry-like, intense |
| Pollination | Self-fertile (Perfect flowers) | Dioecious (Needs Male & Female) |
| Growth Rate | Moderate (1-2 feet per year) | Slow (6-10 inches per year initially) |
The Battle of Cultivation: Soil and Water
Have you ever wondered why you rarely see Yangmei at the local nursery? It comes down to the root systems. The roots of Myrica rubra rely on a symbiotic relationship with Frankia bacteria to fix nitrogen, and this bacteria dies if the soil dries out or becomes too alkaline. In contrast, the Arbutus has a rugged root system that pushes through our heavy clay like a jackhammer.
Soil Prep for the Yangmei
Here at Exotic Fruits and Vegetables, we’ve found that growing Yangmei in the ground in San Diego is nearly impossible without excavating a massive pit and replacing the soil entirely. I recommend growing them in 25-gallon pots or larger. My successful mix consists of:
- 50% Pine Bark Fines (for drainage and acidity)
- 30% Peat Moss (to retain moisture and lower pH)
- 20% Perlite or Pumice (for aeration)
- 1 cup of elemental sulfur per cubic foot of soil to maintain that low pH
Think of the soil for Yangmei like a battery storing a very specific charge; if the chemistry drifts, the power cuts off and the plant shuts down. For the Arbutus, the soil is just an anchor. You can dig a hole, toss in some compost, and it will figure the rest out.
Use a tensiometer to monitor moisture for Yangmei. They have zero tolerance for drying out. I aim to keep the soil moisture tension between 10 and 20 centibars. If it hits 40, you are stressing the tree.
Fertilization Failures
I learned the hard way that you cannot treat these trees the same. I once ruined an entire batch of young Yangmei saplings by hitting them with a standard 10-10-10 citrus fertilizer. The salt content burned their sensitive feeder roots overnight. Within three days, the leaves turned crispy brown.
For Yangmei, you need organic, low-salt fertilizers. I now use fish emulsion diluted to half strength (1 tablespoon per gallon) applied every three weeks during the growing season. Arbutus, on the other hand, barely needs feeding. A single application of generic slow-release fertilizer in early spring is usually enough to push plenty of growth.
Establishing the Yangmei: A Step-by-Step Guide
Since the Arbutus is straightforward, let’s focus on the challenge. If you are brave enough to try the Yangmei, follow this protocol we developed at the farm. Skipping steps usually results in a dead stick within six months.
- Sourcing: Buy a grafted tree from a reputable nursery. Seedlings are a gamble because of the male/female issue. Expect to pay upwards of $80 to $150 for a 3-gallon plant.
- Potting Up: Do not disturb the root ball. These roots are brittle. Cut the plastic nursery pot away rather than pulling the plant out. Place it gently into your acidic pine bark mix.
- Inoculation: If you can find it, add soil from an established pine forest or alder grove to the pot. This introduces beneficial mycorrhizae and bacteria that help the roots establish.
- Water Quality: This is critical. Do not use San Diego tap water, which often has a pH of 8.0+ and high chlorides. You must use rain water, reverse osmosis water, or tap water that has been acidified with phosphoric acid to a pH of 5.5.
- Wind Protection: Place the pot in a spot that gets morning sun but is sheltered from strong afternoon winds. Our dry winds will desiccate the leaves faster than the roots can pump water.
Ever wonder why some high-value crops never make it to the supermarket shelves? It is because the shelf life of a ripe Yangmei is about 2 to 3 days. This is a fruit you have to grow yourself to truly experience.
Culinary Experience: Is the Effort Worth It?
This is where the rubber meets the road. Is it worth babying a tree for five years? If you are growing for flavor, the answer is a resounding yes. The Yangmei is complex—it hits the tongue with a burst of sugar (around 12-13 Brix) followed immediately by a clean, resinous tartness.
Our team at Exotic Fruits and Vegetables loves using Arbutus berries in fermentations. We mash about 10 pounds of fruit, add champagne yeast, and let it sit for six weeks. The resulting beverage retains the floral notes that are lost when you eat the fruit raw.
Be careful when eating Arbutus unedo in large quantities. The name “unedo” comes from the Latin “unum edo,” meaning “I eat one.” While they aren’t toxic, eating too many raw ones can cause mild indigestion or fermentation in the gut due to the specific sugar structures.
Conclusion
If you have a brown thumb or just want a beautiful, evergreen screen that requires zero fuss, buy the Arbutus unedo. It will look great, feed the local birds, and give you some decent fruit for jams. It is the reliable pickup truck of the fruit world.
But if you are a serious gardener chasing flavor and willing to put in the work, the Myrica rubra is the ultimate trophy. The taste of a fresh, sun-ripened Yangmei is something you cannot buy in a store in the US. Just remember: acid soil, pure water, and patience.
We at Exotic Fruits and Vegetables believe in growing what makes you happy. For me, the challenge of the Yangmei makes the harvest sweeter, but the reliability of the Arbutus keeps my farm looking green year-round. Choose the tree that fits your lifestyle, not just your tastebuds, and you will find success in the garden.
