Snot Apple

Azanza garckeana — Malvaceae

Italiano: Mela appiccicosa

Description

Snot Apple (Azanza garckeana) belongs to the Malvaceae family and is native to Africa. It thrives in Bushveld, open woodland environments across regions including Africa.

Botanically, Snot Apple is tree with sticky fuzzy yellow-orange fruits that have a unique soapy-mucilaginous texture but are eaten fresh..

The edible parts include Fruits. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during December, November, October and September.

Nutritionally, Snot Apple 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, Snot Apple offers a Sweet, mucilaginous, unusual texture flavor profile. Fruit is peeled and the mucilaginous flesh is sucked or chewed. Common culinary applications include Fresh eating. Popular preparations include Peel and suck the sweet sticky pulp.

For storage, refrigerate fresh parts.

Safety note: Slippery texture is divisive; not toxic. 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 snot apple during Sep, Oct, Nov and Dec. 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 bushveld, open woodland. 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 snot 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, snot 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

5/10

Toxicity: Slippery texture is divisive; not toxic

Antinutrients: Minimal

Safe lookalikes: Similar edible species

Dangerous: Verify identification before consumption

Harvest Calendar

JanFebMarAprMayJunJulAugSepOctNovDec

Edible parts: Fruits

Preparation: Fruit is peeled and the mucilaginous flesh is sucked or chewed

Flavor: Sweet, mucilaginous, unusual texture

Nutrition (per 100g)

Protein: 2.0g

Fat: 0.5g

Fiber: 3.0g

Vitamin C: 20.0mg (22%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

Fresh eating

Storage

Refrigerate fresh parts

Recipes

Peel and suck the sweet sticky pulp

Where It Grows

Continent: Africa

Regions: Africa

Habitat: Bushveld, open woodland