African medlar

     Scientific name - Vangueria infausta

African medlar is a traditional food plant that has deciduous shrub or small tree with a varying height from 3-7 m, based on the habitat. Unlike other fruit types, it is not found all year long. The edible fruit has a pleasant sweet-sour, mealy taste similar to apple.

The African medlar is from the Rubiaceae family. Native to the southern and eastern Afrotropics, its fruits have a pleasant apple like flavor. The corolla being dropped earlier, they are carried on opposite and axillary cymes. The tree produces a velvety like flower that are just about 4 mm long and 6 mm wide. They grow into unevenly- shaped, lustrous, tan-colored plums that are full of soft fleshy pulp and fairly large seeds.

Range


This shrub or small tree occurs in abundance in woodlands, scrub, valleys, stony kopjies, or sandy dunes throughout much of Southern and East Africa, including Madagascar. In Africa it is native to Uganda, Kenya, Tanzania, Malawi, Mozambique, Zimbabwe, Namibia, Botswana and South Africa. It may be found from 350 to 1,330 m above sea level 

Nutritional Value of African medlar

Calories	43	Sodium	4 mg
Total Fat	0 g	Potassium	263 mg
Saturated	0 g	Total Carbs	9 g
Polyunsaturated	0 g	Dietary Fiber	2 g
Monounsaturated	0 g	Sugars	9 g
Trans	0 g	Protein	1 g
Cholesterol	0 mg
Vitamin A	0%	Calcium	0%
Vitamin C	4%	Iron	0%

African medlar Uses

Despite the fact that the fruit is less-known, they are a traditional food plant in Africa and have potential nutrition’s. They are consumed raw or the pulp of the fruit is extracted and dried for later use while the seeds may be roasted and used in making curries.

Health Benefits of African medlar

Leaves used to cure malaria.

Treat ringworms.

Relief of toothache.

Diarrhea treatment.

Strengthen nerves.

Storage and Preparation

it can be stored in the fridge for a few days, but ensure that you don’t pile them up. The fruit can be eaten raw once it is been bletted. The fruit can also be enjoyed with the pulp mixed with sugar, cream or can also be eaten plain. The fruit is good for making jellies. By tradition, medlars are also turned into a ‘curd’ style of fruit cheese, where the pulp is cooked like lemon curd with eggs, butter and sugar.