Cookbook:African Pear
| African Pear | |
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit
The African pear, also called African plum, butterfruit, safou, ube, nsafu, or mzembe, is the fruit of the central African tree Dacryodes edulis.
Characteristics
[edit | edit source]The fruit is smooth and deep green to black when ripe. The inner flesh is greenish-yellow and high in both fats and protein, similar to that of an avocado.[1]
Selection and storage
[edit | edit source]African pears are relatively perishable. They should be kept in a cool dry place and discarded when overly soft and/or discolored.
Use
[edit | edit source]The fruit is used like a vegetable and can be eaten raw or cooked. When cooking, it is most commonly roasted or boiled, which softens it.[1]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Council, National Research; Affairs, Policy and Global; Cooperation, Development, Security, and (2008-02-25). Lost Crops of Africa: Volume III: Fruits. National Academies Press. ISBN 978-0-309-10596-5.
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