Snot apple

What it is

Azanza garckeana bears round fruits about 2.5–4 cm (1–1.6 in) across, divided into five thick segments. The outside is hairy and yellow-brown. Chewing the flesh releases mucilage, the substance that gives it that slippery texture. In Shona its name is mutohwe; in Bemba it is chinga or mukole.

Where it comes from

The tree is native to eastern and southern Africa, from Sudan and Kenya through Tanzania, Malawi, Zambia and Zimbabwe to Botswana, Namibia and South Africa. It grows in open woodland, thickets and miombo wooded grasslands. In Tanzania it is common across the country, with the ripe fruit gathered from wild trees.

How it's eaten where it grows

In Tanzania, herders among the Gogo, Hehe, Nyamwezi, Nyiramba and Nyaturu are especially fond of the thick, sweet segments separated from ripe fruits. Gogo and Hehe households also cook dried fruit, including during busy farming periods.

Another Tanzanian preparation starts by boiling the fruits with a little salt. They are then dried in the sun and stored for about four months, carrying the harvest beyond the fresh-fruit season.

How it's grown

Snot apple grows as a shrub or spreading tree, reaching 13 m (43 ft). It tolerates drought and mild frost but grows well with rainy-season water. Tanzanian farmers sometimes protect wild trees in fields and around homes, and new plants can be raised from seed. A fruit takes about six months to ripen after its flower is fertilized.

When and where you'll find it

In southern Africa, fruiting usually falls between February and September. In Tanzania, gathering usually runs through the dry season, from May to November. The fruit is sold in local markets in many Tanzanian towns, and salted, sun-dried fruit is stored for later eating.