Red Milkwood

Description

Red Milkwood (Mimusops zeyheri) belongs to the Sapotaceae family and is native to Africa. It thrives in Coastal forest, dune scrub environments across regions including Africa.

Botanically, Red Milkwood is south African coastal tree with sweet fleshy red fruits and milky latex. Bird and monkey favorite..

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, November and October.

Nutritionally, Red Milkwood 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, Red Milkwood offers a Sweet, caramel-like, like medlar flavor profile. Pick when red and slightly soft; eat fresh. Common culinary applications include Fresh eating, Preserves. Popular preparations include Eat ripe red fruits when 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 red milkwood during Oct, 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 coastal forest, dune scrub. 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 red milkwood 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, red milkwood 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, Preserves

Storage

Refrigerate fresh parts

Recipes

• Eat ripe red fruits when soft

Where It Grows