Baobab

Description

Baobab (Adansonia digitata) belongs to the Malvaceae family and is native to Africa. It thrives in Savanna, dry woodland environments across regions including Africa. Botanically, Baobab is iconic African tree with massive trunk and edible leaves, seeds, and fruit pulp. The pulp has a tangy citrus flavor.. The edible parts include Fruit pulp, Leaves, Seeds. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June, May and September. Nutritionally, Baobab stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Baobab offers a Tangy, citrusy, sherbet-like flavor profile. Pulp is dried and powdered; seeds roasted; leaves cooked as spinach. Common culinary applications include Drinks, Powders, Sauces, Soups. Popular preparations include Mix baobab powder with water and sugar for a refreshing drink. For storage, refrigerate fresh parts. Safety note: None. 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.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Drinks, Powders, Sauces, Soups Storage: Refrigerate fresh parts

Recipes

• Mix baobab powder with water and sugar for a refreshing drink

Where It Grows