Food Profile: “Ube” African pear

Hello everyone :)!
Welcome once again to the month of August. I actually thought we were supposed to have a break (August Break) from the heavy showers we’ve been experiencing here but that doesn’t seem to be the case in this part of the country side.
As we all Know, this is the season of the African pear (Dacryodes edulis ) and the squirrels and Crows have started doing One of their many odd jobs (Throwing down half eaten pears from the trees)…lol. In Igbo land, it is Known as “Ube”. The most interesting part is, this annual fruit is harvested concurrently and just in time with maize (corn) which is traditionally eaten together like a staple food of the season.

Studies have revealed that the African pear (Ube) is rich in: Fiber,carbohydrates,sugars,vitamins such as thiamine, riboflavin, niacin, panthotenate folate, vitamin C and vitamin B6, Minerals, such as Iron, magnesium, potassium, phosphorus, and zinc. It has also been noted to particularly have high calcium content.

Preparation
Preparing and enjoying African pear isn’t a daunting task. In Just about 5minutes of softening in hot water or dry heat(like in the pics), the fleshy pulp of the pear is ready to eat especially with maize.