The Ibibio people of AkwaIbom State in Nigeria call this fruit Eben, the Igbo community call it Ube, and it is also referred to as bush butter, bush pear, plum, atanga, elemi and so on.
Dacryodes edulis is a seasonal fruit that comes with the rain season in Nigeria, spanning from March down to November and other African cauntries that have this fruit are Cameroon, the Gulf of Guinea, Zaire, Gabon and the Congos.

As it matures, the fruit might change from pink to white and finally assuming a purplish-blue colour. It is basically made up of the seed, fruit and skin.

Preparing the African Pear

Getting the African pear ready for consumption is fairly simple: tenderize with hot water. Depending on how you will love to have your pear, Simply put it in hot water for five minutes and it will be very tender. Alternatively, let it boil for one or two minutes then drain quickly and allow to cool to soften its fleshy pulp while the skin remains tough. Some people prefer adding salt to it.
The African Pear may be roasted and served with roasted corn and a touch of coconut.

How I prefer my pear

The pear comes with different taste and flavours, to enjoy it more, wash it thoroughly and pay more attention to this yellow spot as it often holds some sand.

Boil some water and take off the heat once it boils, now put the washed pear and allow it soften till it's skin cracks.

Get your bread ready, squeeze out the seed and sandwich the butter soft pulp between two slices of bread.

From the look of things, this should explain why the African Pear is also called bush butter

I wish the picture below could help you savour the flavour of a simple supper crafted around this local delicacy that is packed with healthy minerals, vitamins and oils

Nutritional value

The African Pear is loaded with antioxidant compounds and flavonoids, some of which can reduce the risk of a heart disease and diabetes. You can get great skin from the consumption of African pear, it also has good effect on your immune system, teeth and bones.