Marula fruit is not only a delicious addition to various dishes and beverages but also boasts a wealth of health benefits. Rich in vitamin C and antioxidants, marula supports a robust immune system and promotes healthy skin. Beyond its nutritional value, marula can be used in a variety of products, including oils, jams, and liqueurs.
According to Hamond Motsi, an agronomist and PhD student at the faculty of agriscience at Stellenbosch University, marula trees are primarily located in game parks and the rural areas of Limpopo, KwaZulu-Natal, the Eastern Cape, and Mpumalanga.
High in nutritional value
Motsi explains that marula fruit has been a valuable and important fruit tree for rural communities in South Africa and the broader African continent for many centuries due to its high nutrient content, which has contributed to nutritional security.
“The fruits contain a significant amount of vitamin C in their pulp, ranging from 62 – 400 mg/100 g, which is similar to that of oranges and mangoes and higher than that of other fruits.”
Hamond Motsi
He adds, “Given its nutritional profile, marula fruit makes a significant contribution to meet the daily nutrient requirements, playing a critical role in food security.”
The fruit of the tree is not only recognised for its health benefits but also for the medicinal uses of other parts of the tree, such as the leaves, bark, and roots, explains Motsi.
He further notes that in South Africa, the Zulu people use the stem bark of the marula tree to treat conditions such as dysentery, diarrhoea, and infections like gangrenous rectitis. Additionally, the Venda people use the same stem bark to address fever, stomach ailments, and ulcers.
Timeless traditional health
Marula fruit also offers additional health benefits due to its phytochemical compounds, such as pyrogallol, phenols, phenolic acids, vitamins, flavonoids, and antioxidants, explains Motsi.
He notes that marula juice contains approximately 56 mg/100 mL of pyrogallol, 56 g/100 g of soluble phenolics, and 226 – 414 mg/100 mL of polyphenols.
“Marula can also be beneficial in treating conditions such as diabetes mellitus, snakebite, pruritis, pharyngitis, splenomegaly, goitre, dysentery, proctitis, stomach ailments, ulcers, fever, malaria, arthritis, skin diseases, and sore eyes.”
Hamond Motsi
Due to its high levels of antioxidants, antimicrobial, and anti-inflammatory properties, marula fruit is a strong candidate for helping to inhibit diseases related to oxidative stress, such as cancer, cardiovascular disease, and neurodegeneration, Motsi explains.
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Growing marula trees
Rendani Nemakanga, a crop scientist at the Limpopo department of agriculture and rural development, explains that marula trees are typically wild-growing and not commonly cultivated.
Nemakanga says marula trees thrive in hot areas and grow best in loam, and sandy clay soil, avoiding frost. They can be planted directly into the soil or transplanted.
“They need around two litres of water three to four times per week during the development stage,” she adds.
The ideal planting period is from September to December and from March onwards.
“Marula doesn’t require much; it grows well with organic fertilisers such as kraal manure or chicken manure.”
Rendani Nemakanga
Nemakanga says some growers have used chemical fertilisers during planting, but organic fertilisers are typically added every three months. “Fertilisers are also applied during the flowering stage to increase the number of marula fruits.”
Furthermore, she notes that it takes time for marula trees to produce fruit.
“Around four years is when they start flowering, but only a few fruits are produced initially. By the fifth year, flowering improves, and by the sixth year, the yield is substantial.”
She adds that young marula seedlings are attractive to rats, goats, cows, and other animals.
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