Oysternut (Telfairia pedata)

Family: Cucurbitaceae | Edibility: Choice Edible (4/5)

Telfairia pedata, otherwise known as Oysternut, Queen?s Nut, or Zanzibar Oilvine, is a dioecious, fast-growing, evergreen vine about 30 m or more long. The leaves are smooth and alternate. Flowers are purple and seeds are flat and round. Oysternut is native to Tanzania and northern Mozambique but presently cultivated in other parts of Africa for its edible fruits, seeds, and seed oil.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds

Harvest Seasons: Fall, Late Summer

Flavor & Culinary Uses

pleasant, slightly sweet flavour. — Seed - raw or cooked.; A soft but firm texture with an excellent flavour.; The seed can be used to replace almonds or brazil nuts in confectionery and are also used in a variety of food dishes by local people.; The seed is usually roasted.

Habitat & North American Range

Coastal rain and riverine forest from sea level to 1,100 metres. (Zone 10)