Adansonia gregorii – the Australian Boab
A stark leafless tree during the dry season, brilliant green during the wet season, it is held in high regard by the Aborigines of the
Kimberley Region who call it Larrkardiy.
Boab nut season runs from March to October and is a valuable source of medicinal ingredients.
Inside the hard case of a boab nut, there is dry powdery fruit pulp, with its tangy citrus flavour, has six times more vitamin C than oranges, and twice as much calcium as milk. It is also rich in other vitamins (A, B1, B2, B6, and PP), minerals (phosphorus, iron, sodium, zinc, magnesium and potassium), dietary fibre (soluble and insoluble) and amino acids.
Ground boab nuts create this versatile powder that can be used as an added ingredient to cakes, breads and damper, smoothies and cookies, and has a slightly tangy lemon flavour. >> Available to purchase HERE