In recent editions of Rustenburg Herald many readers have followed the interesting series on “Wildevrugte van die Magaliesberg” which was written by local plants and trees expert - Naas Grové. But Naas is not the only one intrigued by the offerings of nature and in particular the Magaliesberg. Joan von Maltitz - a senior member of the Volmoed branch of the Vrouelandbou-unie, has been experimenting with wild fruit for ages. Joan is in fact, very closely “associated” with the Magaliesberg - Joan was literally raised in the foothills of the Magaliesberg where her family has owned land since the early nineteen fifties. Even today in her early eighties, Joan lives on her own land right next to the Bartlett family’s (Joan’s maiden name) land in the pristine Buffelspoort Valley just some 35 kilometres from Rustenburg.
“There are many indigenous edible fruit plants found in the Magaliesberg mountains. I have been intrigued by them and over the years tried to make edible products from them.
This was usually a by-product of my collecting seeds to plant and raise indigenous plants, so any method meant that I should not damage the seeds. Most seeds are hard enough to enable fruit to be briefly “whizzed” in a food processor and the pulp and seeds then separated. Pulp was scraped off the seed from for example, Englerophytum magaliesmontanum (stamvrug) where the seed would have been destroyed using this method. Laborious!” - says Joan. “My first attempt years ago when there was a bumper crop of stamvrug was making jam. Delicious but it took too long to get sufficient pulp from the fruit to use. Since then I have made jam from almost all the wild fruits growing in my area, with variable results, Some - eg - Mispel (Vangueria infausta) simply would not work, others eg - the suurpruim (Zimenia caffra) was so sour that although it set well, it could not be used as a jam. Marula jelly is of course commonly made in the area. I did not make it as the process destroyed the seeds and it was not unknown enough for me to experiment. Others eg - wild apricot (Dovyalis zeyheri) had such a strange taste that it was not worth the effort”, she continues.
“Fruits that were unsuitable for jam I used in other ways - eg Mispel fudge, and Guarri (Euclea crispa) fruit cheese. Wild olive (Olea europaea subs Africana) fruits were in abundance 8 years ago and again this year. I used these to make jam, bottled in syrup, vinegar and a “wine”. I also made olives in brine. Tasty, but too full of seeds to be a viable proposition.Thus recipes? Not so easy as they were usually made by trial and error.
Jams were usually made as follows; 3/4 unit sugar per 1 unit fruit pulp with the addition of lemon juice when not sour enough, left overnight, then simmered the next day, usually in a microwave as small quantities were involved until the correct stage was reached.
Jellies - water added to cover fruit, lemon juice added, cooked until soft, seeds removed by sieving, then pouring the liquid through a filter (I use a good oil filter “paper” rather than the traditional jelly bag) then adding sugar 1 or 3/4 unit sugar per unit “juice” and according to the pectin test, cooking until the desired stage.
Wild olive in brine is most easily made by alternating layers of ripe fruit with layers of salt. Liquid will be drawn from the fruit. I have also made it using green fruit and salt solutions, but it becomes infected with fungi quite easily.
Wine and vinegar: Pulp and juice allowed to ferment. Aerate by shaking and keep fruit flies out by covering with a piece of old nylon stocking and a rubber band. I added some syrup from my bottled olive fruit for the “wine”. Remember - the stage at which the juice is decanted, then filtered and closed with a stopper, determines the wine or vinegar stage.
This is difficult to get right - experience will help you to smell it, or perhaps a little easier - to taste it. It is very important to prevent “air” from reaching the liquid once you are satisfied with your “wine”. Prolonged exposure to air will eventually see it turning into vinegar...
