Marula

Description

Marula (Sclerocarya birrea) belongs to the Anacardiaceae family and is native to Africa. It thrives in Woodland, savanna environments across regions including Africa. Botanically, Marula is wild African tree producing plum-sized fruit with juicy tart flesh and a hard kernel.. The edible parts include Fruits, Kernels/nuts. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during December, February, January and March. Nutritionally, Marula 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 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Marula offers a Tart, tropical, mango-pineapple flavor profile. Squeeze fruit for juice; crack kernel for nuts. Common culinary applications include Fresh eating, Jams, Liqueurs (Amarula), Oils. Popular preparations include Eat ripe fruit fresh or ferment for traditional beer. For storage, refrigerate fresh parts. Safety note: Unripe fruit may irritate throat. 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: Fresh eating, Jams, Liqueurs (Amarula), Oils Storage: Refrigerate fresh parts

Recipes

• Eat ripe fruit fresh or ferment for traditional beer

Where It Grows