IIn essence, a tree devoid of fruit should be termed barren, just as a seedless fruit should be deemed lifeless due to its inability to reproduce.
This stark reality prevails globally, with an increasing acceptance of such practices. Consuming seedless grapes, oranges, or mangoes, solely for enhanced flavor or color, raises concerns.
Some corporations, influenced by globalist agendas, manipulate crops like fruits to be seedless, promoting the continued purchase of genetically modified seeds.
Transitioning to a discussion on two categories of “lost” African fruits, namely “Cultivated Fruits” and “Wild Fruits,” let’s take a look at some forgotten African treasures.
Balanites (Desert Date, Lalob): Thriving in the Sahara, this resilient tree produces date-like fruits with a sugary pulp. Apart from being consumed raw, the fruit is used in various cooked dishes and beverages. The kernel, resembling sesame and soybean, can be processed into items like roasted snacks and a spread akin to peanut butter.
Baobab: Revered for its divine presence, the baobab tree yields large melon-sized fruits with a unique, nutritious pulp. The baobab fruit flour, derived from the dried pulp, possesses a gingerbread flavor and nutritional benefits. The tree also produces nuts with an almond-like taste.
Butterfruit (Safou, Bush Mango): Widely utilized in Central Africa, this small tree contributes significantly to nutrition and income. The fruit, high in food energy and protein, is mainly used as a vegetable. Its versatile pulp is valuable for various culinary applications.
Carissa: Originating from South Africa and Mozambique, Carissa produces shiny fruits known as Natal plums. The red skin encases a pinkish-red, mealy flesh, making it suitable for jams, jellies, drinks, and diverse culinary creations.
Horned Melon: An exotic orange fruit with green jelly and white seeds, the horned melon has gained global popularity. While underutilized in its native southern Africa, it has potential for both dessert and vegetable use.
Kei Apple: Indigenous to southern Africa, this shrubby plant bears small golden apples with juicy, aromatic pulp.
Marula: Valued for both its fruits and seeds, the marula tree supplies plum-sized fruits used in various products such as beverages, jams, and jellies.
Melon (Canteloupe, Muskmelon): One of the globally recognized African fruits, the melon has diverse varieties, but its full genetic diversity remains largely untapped.
Tamarind: Widely spread across the tropics, tamarind originates from western Africa. Its sweet-sour pulp inside brittle pods is enjoyed worldwide, but its full potential is yet to be fully exploited.
Watermelon: Despite being widely consumed globally, few realize that watermelon is originally African. Wild and tended varieties in Africa hold the potential for creating new and diverse watermelon varieties.
Reflecting on the concept of “lost” African fruits, the disconnection stems from embracing foreign alternatives over indigenous treasures.
Reconnecting with these fruits can address nutritional needs and combat food insecurity on the continent. Initiating this change requires a conscious effort to rediscover and appreciate the wealth of resources within Africa’s ecosystems.
