Lost Crops of Africa Volume III: Fruits (2008) / Chapter Skim
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Pages 103-116
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From page 103... ...
Kei apples are sour for the simple reason they have more vitamin C than oranges. Because of their tartness, they are most commonly converted into jams or other preserves soaked with sugar.
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From page 104... ...
to drinks, candies, jelly desserts, and many other food products. The sweet kei apples now coming available add a new dimension.
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From page 105... ...
Until then, its major role will be limited to areas where the environment will not permit better-known fruits to be grown. Within Africa As of now, the kei apple in Africa is generally restricted to subtropical areas of South Africa.
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From page 106... ...
Processed Fruit Because of their abundance and acidity, kei apples are often prepared as preserves. They make amber-colored jellies, jams, compotes, and marmalades.
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From page 107... ...
With this technique, kei apples can be grown along walls. It works well.
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From page 108... ...
Grafting kei apples presents no difficulties. Branches from selected plants can be grafted onto nondescript plants.
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From page 109... ...
In addition, its roots are shallow and spreading and compete with crops for soil moisture. It is said, however, that deep-rooted crops are unaffected, so perhaps there is a place for kei apple plants in mature tree plantings.
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From page 110... ...
In this regard, it would be instructive to know more about the inheritance of thornlessness and the inheritance of low acidity/high sugar content in the fruits. A related, perhaps less urgent, line of improvement would be selection to upgrade the hedges.
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From page 111... ...
The use of kei apple for souring foods should be explored. In recent tests in South Africa, juice from some fruits had a pH as low as 2.5.8 The general processing of the fruits offers many special challenges.9 8 Information from Cori Ham.
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From page 112... ...
Common Names Afrikaans: kei apple, keiappel, wilde-appelkoos, appelkoosdoring English: kei apple, Dingaan's or wild apricot South Africa: umkokolo, kei apple, kei appel, Dingaan's apple Zimbabwe: munhungura, musvisvirondo, mutsvoritsvoto (Shona) ; umqokolo (Ndebele)
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From page 113... ...
Related Species In this chapter, we have concentrated on only one species, Dovyalis caffra. However, it belongs to a genus with other candidates for fruit crops.
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From page 114... ...
It has been said that this species "produces fruit superior in quality to those of the closely related kei apple and kitembilla [South Asia's Dovyalis hebecarpa] for eating out of hand, and when it becomes better known it will probably become more popular than either of these." D
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From page 115... ...
One practical disadvantage is that when the fruit is picked its calyx remains on the plant. This leaves a cavity in the base of the fruit, making it unmarketable as a fresh fruit.
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