Safou (African pear) – fresh and frozen

Description

A nutritious fruit from West and Central Africa that, once cooked, has a flavour that can be compared to green olive and avocado.

People in West and Central Africa have been eating safou for centuries as a fresh fruit between meals, and cooked as a main course. When roasted or quickly boiled in salted water, the pulp separates from the skin and seed and takes on a buttery texture.

In Nigeria, cooked safou pulp is combined with starchy foods like maize to make a main course. And if cooked for even longer, a healthy oil, primarily made up of unsaturated fats, can be extracted from the pulp and seed.

With a nickname of ‘butterfruit’, safou is similar to its namesake (butter) as it’s high in fats and very calorie-dense. But, unlike butter, safou is also high in amino acids, the chemical building blocks of proteins.

Concentrations of some its essential amino acids, such as lysine and leucine, are comparable to concentrations found in eggs and meat. Plus, the fruit is also high in micronutrients and minerals, particularly potassium, calcium, and magnesium, making safou a valuable fruit with the potential to help alleviate hunger and malnutrition.