Sorindeia

Sorindeia juglandifolia

fruit

Fruits of a scrambling shrub from tropical and southern Africa, gathered and eaten; in Guinea-Bissau, a local food.

Origin

West and Central Africa (Guinea-Bissau)

Season (United States)

all year round

Preparation

The ripe fruit is rinsed and eaten raw, spitting out the seeds or stone; the skin is left if it is tough.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

A cousin of the mango and the cashew, its fruit and leaves are also used in traditional African medicine.