Kei Apple
Dovyalis caffra — Salicaceae
Italiano: Mela Kei
Description
Kei Apple (Dovyalis caffra) belongs to the Salicaceae family and is native to Africa. It thrives in Scrub forest, woodland edges environments across regions including Africa. Botanically, Kei Apple is spiny shrub producing small yellow to orange fruits with tart juicy flesh, native to southeastern Africa.. The edible parts include Fruits. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during December, February, January and March. Nutritionally, Kei Apple 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, Kei Apple offers a Very acidic, currant-gooseberry notes flavor profile. Harvest when orange-soft; boil with sugar. Common culinary applications include Jams, Jellies, Pies, Sauces. Popular preparations include Cook with sugar into excellent jelly. For storage, refrigerate fresh parts. Safety note: Too acidic to eat raw in quantity; thorny branches. 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: Cook with sugar into excellent jelly
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: Jams, Jellies, Pies, Sauces Storage: Refrigerate fresh parts
Recipes
- Cook with sugar into excellent jelly
