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sclerocarya_birrea_a._rich._hochst [2014/11/13 17:29] andreas |
sclerocarya_birrea_a._rich._hochst [2014/11/13 17:42] andreas |
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Evergreen dioecious tree, indigenous to Southern Africa and West Africa; fruits plum-sized, thick green to yellow peel (mature), fruit flesh white, translucent, | Evergreen dioecious tree, indigenous to Southern Africa and West Africa; fruits plum-sized, thick green to yellow peel (mature), fruit flesh white, translucent, | ||
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+ | Two varieties are known: \\ | ||
+ | Sclerocarya birrea subsp. birrea - birrea: from the vernacular name " | ||
+ | Sclerocarya birrea subsp. caffra - syn.Sclerocarya caffra Sond. - caffra: of Caffraria, historic name for South Africa\\ | ||
+ | [[http:// | ||
+ | [[http:// | ||
"The tree grows up to 18 m tall mostly in low altitudes and open woodlands. The fruits are used in the liqueur Amarula. The distribution of this species throughout Africa and Madagascar has followed the Bantu in their migrations, as it has been an important item in their diet since time immemorial. The fruits which ripen between December and March have a light yellow skin, with white flesh, rich in vitamin C—about eight times the amount found in an orange—are succulent, tart with a strong and distinctive flavour." | "The tree grows up to 18 m tall mostly in low altitudes and open woodlands. The fruits are used in the liqueur Amarula. The distribution of this species throughout Africa and Madagascar has followed the Bantu in their migrations, as it has been an important item in their diet since time immemorial. The fruits which ripen between December and March have a light yellow skin, with white flesh, rich in vitamin C—about eight times the amount found in an orange—are succulent, tart with a strong and distinctive flavour." | ||
- | Two varieties: Sclerocarya birrea subsp. birrea; Sclerocarya birrea subsp. caffra \\ | + | "A popular, fermented alcoholic beverage is prepared from the ripe fruit. The yeast occurring naturally in the |
+ | fruit is normally used for spontaneous fermentation. This beverage, commonly known as marula beer, has | ||
+ | approximately twice as much ascorbic acid as orange juice and thus is an excellent anti-scorbutic. The juice is also used to manufacture liqueur." | ||
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