Description
Stamvrug (Englerophytum magalismontanum) is a fascinating indigenous tree that produces its fruit crowded directly along the stems and branches.
The ripe fruit is bright red and edible, with SANBI describing it as a fleshy berry containing sticky, milky latex. The fruit usually ripens from December to February.
Simple Use
Eat ripe stamvrug fresh.
Wash the fruit and enjoy the soft flesh around the large seed.
The fruit has also traditionally been used for jam and drinks.
Stamvrug Syrup
Ingredients
Ripe stamvrug
Water
Sugar
Lemon juice
Method
Gently simmer the ripe fruit in water until soft.
Strain well to remove the seeds and solids.
Measure the strained liquid and sweeten to taste.
Add a squeeze of lemon and simmer until lightly syrupy.
Keep refrigerated.
