Abstract
The fruit of Sclerocarya birrea (A. Rich.) Hochst., commonly known as the marula, is widely appreciated for its nutritious pulp and edible nuts. The pulp has a higher vitamin C than those of other fruits, including pineapple, guava, and oranges. In addition, fresh marula fruits are often used to produce delicious sweets, wine and flavorings: it is perhaps best known as the flavor of Amarula liqueur. In vitro and in vivo studies indicate that the various parts of marula have pro-health properties, such as antioxidant, antibacterial, antifungal, antidiabetic activities. This paper reviews the current state of knowledge regarding the marula fruit and its products, with a special emphasis on their chemical composition, biological activity and pro-health potential.