Boabs in the Kimberley
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article submitted by: TheWorldRecipeBook - California - United States
On behalf of Boabs in the Kimberley
The majestic Boab tree (Adansonia gregorii) has been growing in the Kimberley Region of Western Australia for thousands of years.
In 2001 we commenced growing Baby Boab commercially after realising its potential as an alternative vegetable or native food. The Boab seedlings are organically grown and harvested at around 16 weeks. They have a delicious sweet crisp root similar in texture to water chestnut.
Fresh Boab is versatile and can be used raw in salads or lightly cooked in stirfries, soups and Asian style dishes. Your creativity has no limits with this new product.
The majestic Boab tree (Adansonia gregorii) has been growing in the Kimberley Region of Western Australia for thousands of years.
In 2001 we commenced growing Baby Boab commercially after realising its potential as an alternative vegetable or native food. The Boab seedlings are organically grown and harvested at around 16 weeks. They have a delicious sweet crisp root similar in texture to water chestnut.
Fresh Boab is versatile and can be used raw in salads or lightly cooked in stirfries, soups and Asian style dishes. Your creativity has no limits with this new product.
The Tree's
Boabs have a large tuber which can be up to 1/3 as long as the top which needs to be taken into account if you are wanting to grow them in a pot.
They will grow in a variety of regions providing they are not exposed to frost and may be slower growing in the cooler areas. They need a well drained sandy soil and plenty of water in the growing season.
The trees are deciduous, and will lose their leaves and go into dormancy in the winter months or dry season in the tropics. New growth will normally commence around September/October and flower usually start to show in November.
Some trees will flower and fruit as early as 4 years in the right conditions.
The flowers are magnificent and have a wonderful perfume which is enjoyed for a very short time. They open early evening and are pollinated that night, only lasting a day or two on the tree before they fall.
Fresh Boab Tubers
Crisp, sweet, white fleshed tubers with a taste and texture similar to water chestnuts. Can be eaten raw or lightly cooked. High in potassium, iron and a high level of protein and fibre they are low in fat and sugar content.
Boab Leaves
High in Vitamin A & C, the leaves have a peppery taste and are ideal chopped in salads, soups, stir-frys or as a garnish.
Products we make with Boab and you can order here
Pickled Boab
Sliced, white & crisp boab root. The ideal accompaniment for anti pasto dishes, biscuits, sandwiches, dips and nibbles.
Pickled Boab with Chilli
As above with a bite of chilli.
Boab Fruit Chutney
A delicious full flavoured fruit chutney with chunky pieces of boab. The ideal accompaniment to cold meats and cheeses.
Boab & Chilli Relish
Home style flavour with plenty of chilli. For a unique dip, add to soft spreading cream cheese.
Wild Rosella & Boab Chutneyend b]
A delicious rich coloured and flavoured chutney made with the calyx of the wild rosella and fresh boab tuber. This chutney will accompany most meats.
Chilli, Mango & Boab Chutney
Pure mango and boab chutney, flavoured with ginger, and chilli.
Mango & Boab Fruit Chutney
A delicious spicy mango chutney with boab tubers.
Brandied Lime & Boab Marmalade
Something different for the marmalade lovers. Organically grown limes together with boab make for a memorable taste sensation.
Rosella & Boab Jam
A unique blend of rosella and boab make this a jam totally different from anything you have tried before.
Mango & Boab Jam
Delicious mango with a hint of ginger and finely chopped boab tuber.
Paw Paw, Lime & Boab Jam
An totally different and delicious tropical taste in jam. Organically grown paw paw, limes and boab.
Boab Fruit Delight
Made from the citrus flavoured boab fruit from inside the nut, this beautiful tangy golden preserve has the consistency of honey and is as its name suggests, a delight.
Champagne Rose
Organically grown wild rosella fruit in syrup. Spectacular in your glass of champagne.
Boab Fudge
Dark chocolate fudge with tangy white boab fruit (from the nut). Pure indulgence from the Kimberley.
Boab Fruit Chocolates
Beautifully presented chocolate pieces with tangy white boab fruit (from the nut). A unique gift for someone special or
To view Peter Fox and Denise Hales Baby Boab recipe book, click here.
Boabs have a large tuber which can be up to 1/3 as long as the top which needs to be taken into account if you are wanting to grow them in a pot.
They will grow in a variety of regions providing they are not exposed to frost and may be slower growing in the cooler areas. They need a well drained sandy soil and plenty of water in the growing season.
The trees are deciduous, and will lose their leaves and go into dormancy in the winter months or dry season in the tropics. New growth will normally commence around September/October and flower usually start to show in November.
Some trees will flower and fruit as early as 4 years in the right conditions.
The flowers are magnificent and have a wonderful perfume which is enjoyed for a very short time. They open early evening and are pollinated that night, only lasting a day or two on the tree before they fall.
Fresh Boab Tubers
Crisp, sweet, white fleshed tubers with a taste and texture similar to water chestnuts. Can be eaten raw or lightly cooked. High in potassium, iron and a high level of protein and fibre they are low in fat and sugar content.
Boab Leaves
High in Vitamin A & C, the leaves have a peppery taste and are ideal chopped in salads, soups, stir-frys or as a garnish.
Products we make with Boab and you can order here
Pickled Boab
Sliced, white & crisp boab root. The ideal accompaniment for anti pasto dishes, biscuits, sandwiches, dips and nibbles.
Pickled Boab with Chilli
As above with a bite of chilli.
Boab Fruit Chutney
A delicious full flavoured fruit chutney with chunky pieces of boab. The ideal accompaniment to cold meats and cheeses.
Boab & Chilli Relish
Home style flavour with plenty of chilli. For a unique dip, add to soft spreading cream cheese.
Wild Rosella & Boab Chutneyend b]
A delicious rich coloured and flavoured chutney made with the calyx of the wild rosella and fresh boab tuber. This chutney will accompany most meats.
Chilli, Mango & Boab Chutney
Pure mango and boab chutney, flavoured with ginger, and chilli.
Mango & Boab Fruit Chutney
A delicious spicy mango chutney with boab tubers.
Brandied Lime & Boab Marmalade
Something different for the marmalade lovers. Organically grown limes together with boab make for a memorable taste sensation.
Rosella & Boab Jam
A unique blend of rosella and boab make this a jam totally different from anything you have tried before.
Mango & Boab Jam
Delicious mango with a hint of ginger and finely chopped boab tuber.
Paw Paw, Lime & Boab Jam
An totally different and delicious tropical taste in jam. Organically grown paw paw, limes and boab.
Boab Fruit Delight
Made from the citrus flavoured boab fruit from inside the nut, this beautiful tangy golden preserve has the consistency of honey and is as its name suggests, a delight.
Champagne Rose
Organically grown wild rosella fruit in syrup. Spectacular in your glass of champagne.
Boab Fudge
Dark chocolate fudge with tangy white boab fruit (from the nut). Pure indulgence from the Kimberley.
Boab Fruit Chocolates
Beautifully presented chocolate pieces with tangy white boab fruit (from the nut). A unique gift for someone special or
To view Peter Fox and Denise Hales Baby Boab recipe book, click here.
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