Marula

What it is

A marula measures about 3–3.5 cm (1.2–1.4 in) across. Its thick skin turns yellow as it ripens, and the juicy flesh clings to the stone. People discard the skin, eat the flesh or suck out the juice.

The stone holds seeds in separate compartments. Those kernels are eaten raw or roasted.

Where it comes from

Marula grows across much of sub-Saharan Africa, from Senegal and Ethiopia south to Namibia and South Africa, outside the humid forest zone. People often keep the trees when clearing land, leaving them standing in fields and around farms.

The tree has also travelled to India and Australia. In Israel it has been grown as an experimental fruit crop.

How it's eaten where it grows

In northern Namibia, eight Aawambo communities come together for Oshituthi shomagongo, a marula festival usually held in March or April. Women squeeze out the juice and ferment it in clay pots for two to seven days to make omagongo. The celebration lasts two to three days.

The kernels have their own place at the table. In Owamboland, the cake left after pressing out their oil is called eedi. It goes into food or is eaten as a snack.

How it's grown

Marula trees usually reach 9–12 m (30–39 ft), with male and female flowers generally on separate trees. They grow in well-drained sandy or loamy ground. Harvesters traditionally gather the fallen fruit: it drops while green, then turns yellow on the ground, sometimes taking up to ten days to ripen.

When and where you'll find it

In Owamboland, northern Namibia, the fruit usually comes from late January into April or May. Southern Africa also makes marula into commercial products, led by a liqueur, along with beer, wine and pasteurised juice; marula jams and jellies have been marketed too. Maungo Craft’s online range includes Smoked Marula, Chilli & Ginger Jam, pairing the fruit with ginger, chillies and red pepper.