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Kei Apple (Dovyalis caffra): Origins, Uses, Nutrition & Recipes

A comprehensive guide to Kei apple—African origin, cultural uses, nutrition, and three recipes: jelly, tomato chutney, and ginger-scented cupcakes.

What Is the Kei Apple?

Kei apple (Dovyalis caffra) is a thorny, drought-tolerant shrub native to Southern Africa. The fruit ranges from bright yellow to orange, with an assertive tartness ideal for preserves, chutneys, and desserts. In home gardens it doubles as a living fence and food source.

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Kei-Apple Recipes (Easy → Advanced)

Easy: Kei-Apple Jelly

A bright, tangy preserve leveraging the fruit’s natural pectin.

• 2 lbs ripe Kei apples, quartered
• 2 cups water
• 2 cups sugar (or to taste)
• 1 Tbsp lemon juice

1. Simmer Kei apples with water until very soft.
2. Strain through cloth; measure the clear juice.
3. Add equal volume sugar and the lemon juice.
4. Simmer to gel stage (220°F / 105°C); jar hot.

Serving: Toast, scones, yogurt; as a glaze for roast poultry.

Moderate: The African Gourmet — Kei-Apple Tomato Chutney

Sweet-tart, savory, and bold—excellent with grilled meats or sandwiches.

• 2 cups chopped ripe Kei apples
• 1 cup diced tomatoes
• 1 small onion, finely diced
• 1–2 garlic cloves, minced
• 1 small hot chili (optional)
• 1/2 cup vinegar (cider or white)
• 1/2 cup sugar
• 1 tsp grated fresh ginger
• 1/2 tsp ground cumin
• 1/4 tsp salt

1. Combine fruit, tomatoes, onion, garlic, chili, and ginger in a saucepan.
2. Add vinegar, sugar, cumin, and salt; bring to a boil.
3. Simmer 25–30 minutes until thick; adjust sweetness/acidity.
4. Cool and jar.

Serving: With grilled chicken or fish; in cheese boards; in wraps.

Advanced: Kei-Apple & Ginger-Scented Cupcakes with Crystallized Daylilies

Topping is a light Kei-apple purée or glaze, not chutney.

Tart Kei apple meets warm ginger; crisp sugared petals add elegance.

• 1 1/2 cups Kei-apple pulp (strained, lightly sweetened)
• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 Tbsp grated fresh ginger
• Fresh daylily petals (optional), 1 egg white, sugar — for crystallizing

1. Heat oven to 350°F (175°C). Cream butter & sugar; beat in eggs, vanilla, ginger.
2. Whisk dry ingredients; fold into batter. Fold in Kei apple pulp.
3. Portion into lined tins; bake 18–22 minutes; cool completely.
4. Brush petals with egg white; dust with sugar; dry until crisp.
5. Top with a spoon of Kei-apple purée or light glaze; garnish with petals.