African Almond
Terminalia catappa — Combretaceae
Italiano: Mandorla africana
Description
African Almond (Terminalia catappa) belongs to the Combretaceae family and is native to Africa. It thrives in Coastal forest, riverine environments across regions including Africa. Botanically, African Almond is large spreading tree with edible almond-flavored kernels inside fibrous fruits. Naturalized across African coasts.. The edible parts include Nuts. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, July, June and May. Nutritionally, African Almond stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, African Almond offers a Almond-like, slightly tannic flavor profile. Dry fibrous shell; crack; roast kernel briefly. Common culinary applications include Roasted nuts, Oil extraction. Popular preparations include Crack fibrous fruit and extract kernel; roast and eat. For storage, refrigerate fresh parts. Safety note: Native to Asia originally but naturalized across Africa; perfectly edible. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Crack fibrous fruit and extract kernel; roast and eat
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Roasted nuts, Oil extraction Storage: Refrigerate fresh parts
Recipes
- Crack fibrous fruit and extract kernel; roast and eat
