Sour plum

What it is

This is Ximenia caffra, the large sour plum. The smooth, oval fruit is about 2.5–3.5 cm (1–1.4 in) long. Green fruit turns bright red as it ripens, with juicy orange to red flesh. Inside sits one hard-coated seed, up to 2.5 cm (1 in) long.

Where it comes from

Sour plum is native to eastern and southern Africa, including Kenya, Uganda, Tanzania, Malawi, Mozambique, Zambia and South Africa. It is widespread in Tanzania, in regions such as Kagera, Mwanza, Dodoma, Morogoro and Tabora. Its wild home includes dry woodland and wooded grassland, with trees growing on rocky hillsides and termite mounds.

How it's eaten where it grows

In Tanzania, children and herders eat ripe fruit picked from the tree. Squeezing the fruit into water and adding sugar makes a drink. In Zulu cooking, juice squeezed into water is boiled and mixed with grain meal to make sour porridge.

Another preparation starts with fruit in cold water. The skin and kernel are pressed out, and the remaining pulp is mixed with pounded tubers. The fruit also makes jam.

How it's grown

The tree grows up to 6 m (20 ft), with thorny branches and small greenish or creamy-white flowers. It grows readily from seed, and wild plants regenerate well. Young trees can still die in prolonged drought or fires. Planted trees also serve as living fences and ornamentals.

When and where you'll find it

In southern Africa, flowers usually appear in September and October, with fruit following during the rains in December and January. In Namibia, fruit is usually around in December and January too. Fresh fruit is eaten as a gathered snack, while drying the fruit in the sun provides a form that can be kept for later.