Wild Plum
Harpephyllum caffrum — Anacardiaceae
Italiano: Prugna selvatica africana
Description
Wild Plum (Harpephyllum caffrum) belongs to the Anacardiaceae family and is native to Africa. It thrives in Coastal forest, riverine woodland environments across regions including Africa. Botanically, Wild Plum is tall forest tree with dense dark foliage and small red sour plum-like fruits, popular with birds and people alike.. 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 April, December, February, January and March. Nutritionally, Wild Plum stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Iron (2.0mg, 11% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Wild Plum offers a Tart, sharp, sour-plum flavor profile. Pick when red; stew with sugar. Common culinary applications include Jams, Syrups, Fermented drinks. Popular preparations include Cook fruit with sugar for tart jelly. For storage, refrigerate fresh parts. Safety note: Unripe fruit is very acidic. 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: Cook fruit with sugar for tart jelly
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: Jams, Syrups, Fermented drinks Storage: Refrigerate fresh parts
Recipes
- Cook fruit with sugar for tart jelly
