Shea Tree

Description

Shea Tree (Vitellaria paradoxa) belongs to the Sapotaceae family and is native to Africa. It thrives in Savanna, woodland parklands environments across regions including Africa. Botanically, Shea Tree is west African tree producing fat-rich nuts that are the source of shea butter. Also yields edible sweet fruit pulp.. The edible parts include Fruit pulp, Nuts/butter. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and September. Nutritionally, Shea Tree 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 3.0g dietary fiber per 100g serving. In the kitchen, Shea Tree offers a Sweet buttery fruit; rich nutty butter flavor profile. Fruit eaten fresh; nuts boiled, dried, cracked, roasted, ground, churned into butter. Common culinary applications include Fresh fruit, Shea butter, Oil. Popular preparations include Eat fresh fallen fruit; collect and process nuts for butter. For storage, refrigerate fresh parts. Safety note: Nut processing labor-intensive; commercial shea is boiled. 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 fruit, Shea butter, Oil Storage: Refrigerate fresh parts

Recipes

• Eat fresh fallen fruit; collect and process nuts for butter

Where It Grows