page_title: Aiyu jelly
section_title: Origin
hierarchical_section_title: Aiyu jelly / Origin
caption_attribution_description: Dried Aiyu(F. pumila　var. awkeotsang) fruit from Taipei, Taiwan. It's inside out, each dots are the aiyu seeds. Taiwanese unique jelly 愛玉子(aiyuzi) is made from this dried fruit.
context_page_description: Aiyu jelly, known in Taiwanese Hokkien as ogio, and as ice jelly in Singapore, is a jelly made from the gel from the seeds of the awkeotsang creeping fig found in Taiwan and East Asian countries of the same climates and latitudes. The jelly is not commonly made or found outside of Taiwan and Singapore, though it can be bought fresh in specialty stores in Japan and canned in Chinatowns. It is also used in Taiwanese cuisine.
  It's known as Aiyu Jelly or by its local Cantonese dialect, wan tau long. It is commonly served with a slice of lime.
context_section_description: According to oral history, the plant and the jelly were named after the daughter of a Taiwanese tea businessman in the 1800s. The gelling property of the seeds was discovered by the businessman as he drank from a creek in Chiayi. He found a clear yellowish jelly in the water he was drinking and was refreshed upon trying it. Looking above the creek he noticed fruits on hanging vines. The fruits contained seeds that exuded a sticky gel when rubbed.
  Upon this discovery, he gathered some of the fruits and served them at home with honeyed lemon juice or sweetened beverages. Finding the jelly-containing beverage delicious and thirst-quenching, the enterprising businessman delegated the task of selling it to his beautiful 15-year-old daughter, Aiyu. The snack was very well received and became highly popular. So, the businessman eventually named the jelly and the vines after his daughter.
  However, the Austronesian name igos, coming from Spanish higo, hints at a possible Austronesian origin for this food.
caption: Dried inside out fruit of F. pumila var awkeotsang, ready for use
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