Monkey Plum
Vitex payos — Lamiaceae
Italiano: Prugna delle scimmie
Description
Monkey Plum (Vitex payos) belongs to the Lamiaceae family and is native to Africa. It thrives in Woodland, forest edge environments across regions including Africa.
Botanically, Monkey Plum is tree producing dark purple-black sweet fruits relished by monkeys and humans. Found across East African woodlands..
The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January and November.
Nutritionally, Monkey Plum 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 2.0g protein and 3.0g dietary fiber per 100g serving.
In the kitchen, Monkey Plum offers a Sweet, honeyed, date-like flavor profile. Select fully ripe dark fruits; eat raw. Common culinary applications include Fresh eating, Dried fruit. Popular preparations include Eat fresh when dark purple and soft.
For storage, refrigerate fresh parts.
Safety note: None significant. 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 monkey plum during Nov, Dec, Jan and Feb. 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 woodland, forest edge. 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 monkey plum 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, monkey plum 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
Harvest Calendar
Nutrition (per 100g)
Culinary Uses
Fresh eating, Dried fruit
Storage
Refrigerate fresh parts
Recipes
- Eat fresh when dark purple and soft
Where It Grows
