Imbe

What it is

Also called African mangosteen, imbe belongs to the same plant group as purple mangosteen. Its round or slightly oval fruit turns orange-yellow when ripe. Beneath the thin skin, orange flesh clings to the seeds, usually two large ones.

Where it comes from

Imbe comes from tropical and southern Africa, where its pulp goes into drinks as well as being eaten fresh. It also grows in South Florida. There, its slow growth suits small gardens, and it can even live in a pot as a container fruit tree.

How it's eaten where it grows

In East Africa and Mozambique, people ferment imbe pulp into drinks, including alcohol. The pulp is also eaten raw or made into jam.

For imbe pie, the fruit is cooked until the skin softens and the flesh leaves the seeds, then rubbed through a strainer. The purée cooks down with sugar until thick like apple butter. Eggs, cinnamon and vanilla turn it into a filling baked in a pastry shell.

How it's grown

The evergreen tree grows slowly: from seed, it usually takes five to six years to bear fruit. Trees are male or female, and growing the two together helps the crop. A male branch grafted onto a female tree can do the same job.

Imbe grows best in acid soil with plenty of sunlight. Its leaves are tough and leathery, with pale veins.

When and where you'll find it

In Florida, the fruit usually ripens in mid-to-late June, soon after the late-spring flowers. In the US, specialist tropical-fruit growers are one route to it: Miami Fruit, which grows imbe in South Florida, lists the fresh fruit online. The fruit is ready to eat when picked.