Friday, 20 June 2014

African pear (Dacryodes edulis)

Pear is in season again! When I saw it for the first time this year, I just had to stop and get some. The African pear goes by many names; Safou, Nsafu, African plum, butter fruit, Ube, Eleme, to mention a few. It has a purple skin and green or white flesh. It can be eaten raw, roasted or soaked in hot water.
Do not boil, boiling hardens the skin. When cooked, it is tasty on its own or with boiled or roasted corn, boiled yam and rice. It is rich in calcium, fiber, potassium and magnesium. It is also a rich source of amino acids and triglycerides.
I'm going to share my favourite way of preparing pear.

You'll need:
An old frying pan or pot
A metal spoon
Salt to taste


Wash the pear, put them in a frying pan, add a little water and salt. Place the frying pan on fire. When it gets hot move the pear around with a spoon until soft, add a little water if it gets dry before the pear gets soft.

I like the skin of mine a little bit burnt so I let it sit in the dry frying pan a little before removing from the fire. 

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