Dacryodes edulis or Safou is an evergreen tree which has a short trunk with a deep and dense crown. Usually the tree flowers at the beginning of the rainy season. The pulp of the fruit contains about 48% of oil.
Origin - Peppers are native to West and Central Africa.
Scientific Name - Dacryodes edulis
Appearance - Safou is a narrow, four-sided fruit. The outer skin is dark blue or violet in colour where the skin is shiny, thin and gentle. The flesh of the fruit will be in pale to light green color which has a strong odour of turpentine oil. It has a stony seed at the center.
Safou is rich in fat content and amino acids. This also comprises of micronutrients, potassium, calcium and magnesium. In addition to the content given in the table the fruit also consists of biochemicals such as acid, Iodine, Phytates and Oxalates.
|Vitamins (Per 100 g)|
|Vitamin A||634.4 mg - 705.4 mg|
|Vitamin C||23.12 mg - 25.72 mg|
|Parameters ( Per 100 g)|
|Moisture||10.63 % - 11.99 %|
|Energy||612.47 kcal - 648.10 kcal|
|Proteins||13.54 g - 14.34 g|
|Carbohydrates||8.93 g - 13.97 g|
|Ash||2.55 g - 3.62 g|
|Dietary fibre||8.43 g - 22.04 g|
- The leaves, stem and root barks are also used in traditional medicine to treat leprosy, dysentery, anemia and tonsillitis.
- Safou can also be used for treating skin diseases, wounds.
- The fruit has proved to control dysentry and fever.
Safou is used as a staple food and also as a source of income. Because of the high protein content in the seed this is also used as a livestock fodder.
Safou is an evergreen tree which grows up to a height of 8cm-15cm in height. The pulp of the fruit contains about 48% of edible oil, which is rich in amino acids. Though safou is very creamy and delicious like butter, this is also called as Butter fruit.
Its wood is very hard and elastic in nature, which is highly used in making tool handles. Resin produced from the bark of the tree is highly beneficial in making glue. The leaves and roots are used in preparing various traditional medicines.
How to eat? On by roasting or quickly boiling Safou in salt water, the pulp gets separated from the skin and seed.