Kei apple

Dovyalis afra

fruit

Small, very sour yellow fruits with apricot-like flesh, as jam, jelly or sprinkled with sugar.

Origin

Southern Africa

Where to find it

Wild around the Kei River, in the Eastern Cape, which gave it its name; it is also planted in California and Australia.

Season (United States)

December to January

Preparation

Fully ripe, the fruits are eaten raw, spitting out the seeds, often sprinkled with sugar; they are picked with gloves, because of the thorns.

Molecules

In small amounts, not counted Pectins · Vitamin C · Insoluble fibers

Did you know?

Its five-centimeter thorns make it an impenetrable hedge.