Wampee Fruit and Leaf Soup

Why people make this soup

Wampee — known in Cantonese as 黄皮 (huang pi) — is a small citrus-family fruit that has been used in southern Chinese households for generations. When flu season arrives or the whole family feels a bit sluggish after heavy meals, many Cantonese grandmothers reach for both the fruit and its fragrant leaves to make a simple cleansing drink. Nourilo has long appreciated how the leaves carry a distinctive, almost herby citrus scent that the fruit alone cannot deliver. Together they make a light, warming brew that feels both practical and comforting.

Method

1. Rinse the wampee fruit well under cold water. If using fresh fruit, leave whole or lightly crush to release flavour.
2. Rinse the wampee leaves and tear into smaller pieces if large.
3. Bring water to a boil in a pot, then add both the fruit and leaves.
4. Reduce to a medium simmer and cook for about 25–30 minutes, until the liquid is fragrant and lightly coloured.
5. Strain and serve warm. Drink 1–2 bowls per serving.

Nourilo’s Tips

Wampee leaves are the fragrant star of this brew — do not leave them out. You can find them at traditional herbal medicine stalls or flower markets. Fresh leaves give the best aroma, but if you can only find dried, they will still work. Drink warm rather than cold for best effect.