Voavanga (Spanish tamarind)

Vangueria madagascariensis

fruit

A round brown-green fruit with mealy, sweet and tangy flesh, tasting of apple and tamarind, eaten raw in Madagascar and Mauritius.

Origin

Madagascar and East Africa

Season (United States)

all year round

Preparation

When fully ripe, the fruit is peeled and the flesh eaten raw around its four or five large stones, which are spat out.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

On Réunion Island, the vavangue is a byword for playing truant: children once lived on it while roaming the ravines.