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.

Foragers should collect kei apple during Dec, Jan, Feb and Mar. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically scrub forest, woodland edges. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Africa communities have long valued kei apple as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, kei apple pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

6/10

Toxicity: Too acidic to eat raw in quantity; thorny branches

Antinutrients: Minimal

Safe lookalikes: Similar edible species

Dangerous: Verify identification before consumption

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec

Edible parts: Fruits

Preparation: Harvest when orange-soft; boil with sugar

Flavor: Very acidic, currant-gooseberry notes

Nutrition (per 100g)

Protein: 2.0g

Fat: 0.5g

Fiber: 5.0g

Vitamin C: 45.0mg (50%DV)

Vitamin A: 50mcg (5%DV)

Vitamin E: 1.0mg (6%DV)

Vitamin K: 30mcg (25%DV)

Folate (B9): 20mcg (5%DV)

Calcium: 30.0mg (2%DV)

Iron: 1.0mg (5%DV)

Magnesium: 20mg (4%DV)

Potassium: 200mg (4%DV)

Zinc: 0.3mg (2%DV)

Culinary Uses

Jams, Jellies, Pies, Sauces

Storage

Refrigerate fresh parts

Recipes

Cook with sugar into excellent jelly

Where It Grows

Continent: Africa

Regions: Africa

Habitat: Scrub forest, woodland edges