Marula

Sclerocarya birrea

fruit

A tangy yellow fruit, very rich in vitamin C, eaten fresh or pressed; its oily kernel is cracked with a stone.

Origin

Southern and East Africa

Season (United States)

February to April

Preparation

The skin is nicked with the teeth and the juicy flesh sucked from around the stone; this is then cracked to get the small kernels, which are eaten raw.

Molecules

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

Did you know?

Legend says that elephants get drunk on its fermented fruit.