Baobab fruit

What it is

The egg-shaped fruit is 12 cm (4.7 in) long or more, with a hard shell covered in yellow-grey, velvety hairs. Inside, packets of pulp surround a cluster of seeds. The pulp is usually white, sometimes yellowish or pinkish, and becomes mealy when ripe. Its sharpness comes with a flavour reminiscent of gingerbread.

Where it comes from

The African baobab, Adansonia digitata, grows across a broad belt of Africa, including Senegal and Ghana in the west, Kenya and Tanzania in the east, and South Africa. People have also introduced it to India and Caribbean islands such as Barbados and Jamaica. Fruit for Aduna’s powder comes from northern Ghana and southern Burkina Faso.

How it's eaten where it grows

In Senegal, jus de bouye turns the dry pulp into a cool, creamy drink. One recipe mixes baobab powder with powdered milk, sugar, vanilla and water, lets it stand for an hour, then strains and chills it.

Baobab sweets sit on supermarket shelves in countries as far apart as Kenya and Mali, and children sell them to each other for pocket money. The pulp is boiled with sugar and brightened with food colouring to make the candies.

How it's grown

The tree belongs to African savanna woodland, where it lives through long dry periods. It needs protection from frost and waterlogged ground. Its white flowers hang down, and bats carry much of the pollen. For Aduna’s powder, the fruit is collected by hand; processors open the shells, remove the seeds, then crush and sieve the pulp. Some trees live for more than a thousand years.

When and where you'll find it

In southern Africa, fruit usually matures in April and May. Farther from the trees, baobab travels as dry pulp powder, found through African grocers, organic food shops and online specialists. Pure fruit powder stirs into water or juice, or adds a tart edge to yoghurt and porridge.