The marula tree is an African native highly prized for its fruit. It’s found throughout 29 sub-Saharan African countries and is a good source of nutrition because the fruit is high in Vitamin C, and it contains a protein-rich nut at its core. Marula fruits fall off of the tree while they are still green and hard, and ripen within five days. Farmers often build fences or a barrier of thorny branches to keep animals from getting to the fruit first. Fully ripe marula fruits are tart, with a pleasant sweet-and-sour taste. In the centre of each fruit is a large nut stone, which contains a soft macadamia-like nut kernel. The highly nutritious kernels, which are eaten raw and roasted, are rich in antioxidants. Marula juice has four times as much Vitamin C as orange juice. Some fruits are eaten raw, but most are processed into beverages or jellies.
Many communities brew their own local version of marula beer. In south-eastern Zimbabwe, it is known as “mukundi,” and in Swaziland the potent local marula drink is so popular that beer sales drop dramatically after the trees bear fruit. Namibia has an official marula wine season. But marula is most famous for South Africa’s commercially produced Amarula Cream liqueur.
Why not try this super indulgent, delicious dessert that we discovered on Getaway.co.za for Amarula Panna Cotta with Honeycomb and Banana Ice Cream. Marula Fruit information from Nourishing the Planet blog: #SourceofInspiration #WorldCupOfFood