Sourplum
Ximenia caffra — Olacaceae
Italiano: Prugna acida
Description
Sourplum (Ximenia caffra) belongs to the Olacaceae family and is native to Africa. It thrives in Woodland, bushveld, riverine environments across regions including Africa. Botanically, Sourplum is small tree or shrub with sour yellow-orange fruits and oily seeds. Important indigenous fruit in southern Africa.. The edible parts include Fruits, Seeds. 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, Sourplum 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, Sourplum offers a Sour, acidic, refreshing when ripe flavor profile. Peel and pit; cook with sugar to reduce sourness. Common culinary applications include Fresh eating, Jams, Seed oil. Popular preparations include Add sugar and boil for a tart sauce. For storage, refrigerate fresh parts. Safety note: Seeds contain amygdalin compounds — do not eat in excess. 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.
🌿 Foraging Tips
🍳 Recipe: Add sugar and boil for a tart sauce
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Fresh eating, Jams, Seed oil Storage: Refrigerate fresh parts
Recipes
- Add sugar and boil for a tart sauce
