Wild Medlar

Description

Wild Medlar (Vangueria infausta) belongs to the Rubiaceae family and is native to Africa. It thrives in Woodland, bushveld environments across regions including Africa.

Botanically, Wild Medlar is small tree producing brown velvety fruits with sweet-sour pulp, popular in southern 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, Wild Medlar 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 5.0g dietary fiber per 100g serving.

In the kitchen, Wild Medlar offers a Sweet-tart, apple-like with grainy texture flavor profile. Peel and eat raw when fully ripe. Common culinary applications include Fresh eating, Jams, Fermented drinks. Popular preparations include Eat fresh when soft or cook down into jam.

For storage, refrigerate fresh parts.

Safety note: Overripe fruit ferments quickly in the heat. 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 wild medlar 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, bushveld. 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 wild medlar 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, wild medlar 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, Jams, Fermented drinks

Storage

Refrigerate fresh parts

Recipes

• Eat fresh when soft or cook down into jam

Where It Grows