Saba fruit

What it is

The egg-shaped fruit measures 5–15 cm (2–6 in) long and 4–10 cm (1½–4 in) across. Inside are several seeds, each covered in fragrant yellow pulp. That pulp is the part used for juice: soaking and whisking loosen it from the seeds, which are removed before the liquid is strained.

Where it comes from

Saba is native to West African countries including Senegal, The Gambia, Guinea, Mali, Côte d’Ivoire, Ghana and Burkina Faso. In Senegal it grows mainly in Casamance. Its familiar names include madd in Wolof and saba in Mandinka. In Korhogo, northern Côte d’Ivoire, locally grown fruit supplies the juice trade.

How it's eaten where it grows

In Senegal, a fresh serving can be as simple as pulp seasoned with salt and chili. Jus de madd turns the pulp into a drink with water and sugar. A Senegalese version adds ripe mango and orange: the madd is pressed with a fork to release its juice, then the three fruit juices are mixed.

In Korhogo, women making saba juice often sweeten it with sugar and vanilla sugar. Some blend in pineapple or orange juice, giving the tart pulp a different fruit partner.

How it's grown

Saba grows as a woody climbing vine that can reach 40 m (130 ft) long, though some plants take a shrubby shape. Its bark is rough or scaly. The vine grows along rivers and in open woodland, and can carry flowers throughout the year.

When and where you'll find it

In Senegal, madd usually appears from May to August, displayed in baskets beside the roads. Prepared fruit also comes in jars: the brand Seneafood packs madd with sugar, water and salt in 240 g jars, for eating from a bowl with a spoon. The prepared fruit still contains its seeds; strained jus de madd leaves them behind.