Corallocarpus

Corallocarpus bainesii

leaf · vegetable

Leaves and stems in salad or cooked, among the San and other peoples of southern Africa; the sweet ripe fruits are eaten raw.

Origin

From Tanzania to South Africa

Season (United States)

all year round

Preparation

Leaves and stems are washed; cooked, they take about ten minutes and are cut fine, as they stay stringy.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · Chlorophyll

Did you know?

Cooked, it is tasty but stringy.