Ditakh

What it is

The round or slightly oval fruit measures about 4–6 cm (1.6–2.4 in) across and is a little flattened. Inside, green pulp clings in a web of fibres around one large stone, which holds a single seed. The shell becomes paler and brownish as the fruit ripens, and turns brittle.

Edible ditakh is sweet and tart. Some trees produce poisonous fruit that closely resembles the edible kind.

Where it comes from

Ditakh grows across tropical Africa, from Senegal and Gambia east to Sudan and south to northern Democratic Republic of the Congo. In Senegal it grows wild in the Sine-Saloum islands and Casamance. Ditakh is its Wolof name. People also plant the tree for fruit and shade, and it has reached the Caribbean.

How it's eaten where it grows

In Senegal, the green pulp goes into fruit nectar, marmalade and sorbet, as well as being eaten straight from the fruit. Jus de ditakh is one way to meet it in a glass. Aïssatou Mbaye’s recipe pounds the shelled fruit with a mortar and pestle to loosen the pulp, then soaks and strains it. Sugar and orange-blossom water finish the drink, which is served cold.

The fruit’s seed has a separate kitchen use: in Nigeria, flour ground from ditakh seeds thickens food.

How it's grown

Ditakh grows into a large tree with spreading branches, sometimes reaching 40 m (130 ft). It lives in lowland dry forests and along watercourses through savanna country. New trees grow from the fruit stones; germination takes 6–10 weeks. Growers can also graft it. Once a tree flowers, its fruit takes about six months to mature.

When and where you'll find it

In Senegal’s Fatick and Kaolack regions, ditakh usually ripens in August and September. Farther south, Ziguinchor and Kolda usually have their crop in November and December. Fresh fruit goes to local markets in West Africa. Prepared pulp or paste offers another way to make the juice without starting with whole, hard-shelled fruit.