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Kei apples are small fruits, averaging 2 to 5 centimeters in diameter, and have a round to oblate, curved shape. The skin is smooth, velvety, and semi-tough, ripening from green to yellow-orange with maturity. Underneath the surface, the golden flesh is soft, aqueous, succulent, and tender with an aromatic, sweet scent. In the center of the flesh, there may also be two rings of oval seeds, and each fruit contains 5 to 15 seeds. Kei apples vary in flavor from extremely acidic to sweet-tart with tangy, fruity notes reminiscent of mango, starfruit, and apricot.
Seasons/Availability
Kei apples are available in the late summer through fall. In some subtropical climates, the fruits are harvested year-round.
Current Facts
Kei apples, botanically classified as Dovyalis caffra, are small, tangy fruits found on an evergreen tree or shrub belonging to the Flacourtiaceae family. The rare fruits are considered berries and are native to Southern Africa, where they have been primarily gathered from plants used for natural fencing. Kei apples are named after the Kei River in the Eastern Cape province of South Africa. Outside of Africa, Kei apples have been introduced to subtropical climates around the world, where they have been grown as a coastal hedge. Kei apples are not commercially cultivated and are primarily grown in home gardens and small farms. The fruit’s fresh eating ability is highly variable, and due to its unpalatable acidic flavor, Kei apples are primarily reserved for cooked applications with added sweeteners. Despite their sour reputation, Kei apples are being selectively bred on a small scale in California by specialty growers to improve the fruit's flavors, creating more palatable, sweeter crops for fresh eating.
Nutritional Value
Kei apples are an excellent source of vitamin C, an antioxidant that reduces inflammation and strengthens the immune system, and are a good source of potassium, a mineral that balances fluid levels within the body. The fruits also contain antioxidants to protect the body against external environmental aggressors.
Applications
Kei apples are best suited for cooked applications and are frequently combined with sweeter fruits or sugar to develop a palatable flavor. The fruits can be eaten raw, but depending on how the fruits were bred, the flavor may vary from acidic and sharp to pleasant with a sweet-tart flavor. When acidic, the fruits can be sliced, sprinkled with sugar, and left to absorb the sugar before consumption. Once sweetened, the fruits can be eaten as a snack, dessert, or blended into a sweet beverage. Sugared Kei apple slices can also be used in fruit or green salads or incorporated into desserts such as cakes, puddings, tarts, and pies. The natural acidity and pectin content of Kei apples make them ideal for use in making jams, jellies, compotes, and syrups. Beyond jams, Kei apples can be simmered into sauces for meats, boiled and strained into a juice, used to flavor boiled grains, or dried into fruit leather. It is not recommended to cook Kei apples for extended periods as the fruits break down into a thick liquid when heated. Kei apples pair well with meats such a poultry, beef, and pork, fish, ginger, nutmeg, cinnamon, fruits such as strawberries, peaches, coconuts, and apples, vanilla, and caramel. Whole Kei apples should be immediately consumed for the best flavor and will keep up to one week, depending on the degree of ripeness, when stored in the refrigerator.
Ethnic/Cultural Info
Kei apples are known as Umkokolo in Africa and are often referred to as a famine food found on a natural fence. The fruits grow on plants that can be shaped into shrubs or small trees and thrive in various subtropical climates with sandy to saline soil. Each plant can grow to nine meters in height and produce long, sharp spines, creating a dense thicket. With its evergreen and impenetrable nature, Kei apple shrubs are used as natural fencing in Southern Africa, especially in Kenya, as a form of protection. The shrubs are planted close together as a hedge around houses, farmland, and animal stables to prevent wild predators such as lions from entering the property. In addition to providing natural protection, the fruits are seen as a failsafe food for both humans and animals in times of famine. Kei apples are an essential source of vitamin C, and each plant is highly prolific, producing a large number of fruits.
Geography/History
Kei apples are native to Southern Africa and have been found growing wild in South Africa, Swaziland, Mozambique, and Zimbabwe since ancient times. The sweet-tart fruits were introduced to England in 1838 and were sent to Algeria, Southern France, Egypt, and Italy as an ornamental landscape variety. Kei apples were also brought to Northwestern Australia, Jamaica, the Philippines, and in 1901, the fruits were introduced into the United States in Florida and California. Today Kei apples are grown on a small scale worldwide and can be found in home gardens and through specialty growers in Africa, Australia, Europe, Asia, Central America, and warmer regions of North America.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Kei Apples - These small fruits range from 2 to 5 centimeters in diameter and feature smooth, velvety skin that turns yellow-orange when ripe. The flesh inside is golden, soft, and succulent, with a sweet, aromatic scent. Flavor notes vary from highly acidic to sweet-tart, with hints of mango, starfruit, and apricot. Each fruit contains 5 to 15 seeds, often arranged in two concentric rings.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
KEI APPLE
at Specialty ProduceKei apples can be sugared and incorporated into green salads, desserts like cakes and tarts, or even transformed into fruit leather. Their natural acidity makes them perfect for jams, jellies, and compotes, but they shouldn't be cooked for long, as they can break down into a thick liquid. These fruits also pair well with poultry, beef, fish, and flavorings like cinnamon, nutmeg, or caramel, expanding their versatility in both sweet and savory dishes.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
KEI APPLES from
" MURRAY FAMILY FARMS "
at Specialty Produce…..Kei apples are small, tangy berries native to Southern Africa, named after South Africa's Kei River. These fruits grow on evergreen shrubs and are often used for fencing. Their fresh taste varies, but they're typically cooked with sweeteners due to their sourness. Specialty growers, including those in California, are selectively breeding Kei apples to create sweeter, more enjoyable varieties for fresh eating.
Specialty Produce
1929 hancock st sd ca 92110
6192953172 [email protected]
KEI APPLES from
"MURRAY FAMILY FARMS"
at Specialty Produce…..Kei apples are native to Southern Africa and have been growing there since ancient times. They were introduced to England in 1838 and later spread to Algeria, Southern France, Egypt, Italy, and other regions as an ornamental plant. By 1901, Kei apples had reached the United States, specifically Florida and California. Today, they are cultivated on a small scale worldwide, appearing in home gardens and specialty farms in Africa, Europe, Asia, Australia, and the Americas.
Murray Family Farms
Kei Apples from Murray Family Farms…..Kei apples are often used as natural fencing in Southern Africa, especially in Kenya, due to their dense, evergreen shrubs with long, sharp spines that act as a barrier against predators. Thriving in subtropical climates with sandy or saline soil, they are also considered a famine food, offering essential vitamin C and abundant fruit to humans and animals during difficult times. Each plant can grow up to nine meters and produce significant fruit yields.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Kei Apples grown in California…..Kei apples are small, round fruits with smooth, velvety skin that ripens to yellow-orange. Their golden flesh is tender and aromatic, offering flavors ranging from intensely acidic to sweet-tart, with hints of mango, starfruit, and apricot. Each fruit contains 5 to 15 seeds, often arranged in two rings at its center, contributing to their unique texture and structure.
Farmers Market Santa Monica
Arizona Ave & 2nd St, Santa Monica, CA 90401
https://www.santamonica.gov/categories/programs/farmers-market
Kei apples are versatile in cooking due to their unique flavor profile that can range from acidic to sweet-tart depending on the variety. They can be enjoyed raw with sugar or transformed into dishes like jams, jellies, compotes, and syrups thanks to their natural pectin. Their acidity complements meats and pairs well with flavors like ginger, nutmeg, cinnamon, and fruits like strawberries or peaches. Refrigeration preserves their freshness for about a week.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Kei apples are small, tangy fruits classified as berries and are native to Southern Africa. They are named after the Kei River in South Africa and primarily grow on plants used for natural fencing. Known for their unpalatable acidity, Kei apples are usually cooked with sweeteners. However, specialty growers in California are selectively breeding sweeter varieties for fresh consumption. These fruits are excellent sources of vitamin C and contain potassium along with antioxidants to support overall health.
Specialty Produce
1929 Hancock Street
(619) 295-3172 [email protected]
Kei apples were first introduced to England in 1838 and later sent to regions like Algeria, Southern France, Egypt, and Italy primarily as ornamental plants. By 1901, the fruit made its way to the United States, specifically Florida and California. Today, Kei apples are cultivated in warm regions of Africa, Australia, Europe, Asia, Central America, and North America, often thriving in home gardens or through specialty growers on a small scale.
Specialty Produce
1929 Hancock St, #150, San Diego, CA 92110
6192953172 [email protected]
Kei Apples From San Diego, California….Kei apples, or Umkokolo in Africa, grow on plants that can reach nine meters tall with dense, spiny shrubs used as natural fencing in Southern Africa, especially Kenya. These evergreen shrubs protect properties from predators like lions and also provide a reliable famine food for humans and animals. Highly prolific, the plants bear vitamin C-rich fruits, thriving in subtropical climates with sandy or saline soil.