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Fresh Baobab Fruit Pulp resized 600
I’ve written quite a bit about Baobab Fruit Pulp’s origins, nutrition and socio-economic implications, but I noticed that I only wrote one line saying that it tastes great!  In order for Atacora Essential to move our community development goals forward, we’ve really got to sell some Baobab, and folks probably will not be entirely motivated to buy it based soley on lofty ideals and background!  SO, WITHOUT FURTHER ADO, let’s get into some ideas about how to incorporate this delicious product in your diet.

When I go to trade shows, or do demonstrations for people who do not know what Baobab Fruit Pulp is, I try to serve samples that really highlight its pure, original taste and texture.  For the following, start with a 16oz mason jar with a lid.

Add 2 big tablespoons of Baobab to about 12 oz of water.  Close the lid and shake well for pure baobab flavor

Again 2 big tbsp of baobab, but mix 8oz water with about 4oz rice, soy or regular milk.  Add sweetener to taste. I like sucanat, evaporated cane juice, but agave nectar, sugar, honey or whatever will do.  Shake well.  Some find the tartness of baobab needs a little something!


First off, smoothies are a pretty broad category; fruit or fruit juice being the unifying factor I suppose.  They a a tasty vehicle with which to deliver a variety of nutrition-packed supplements or foods, and may or may not contain dairy or ice.  I’m no expert!  I have yet to try a smoothie that would not be enhanced in terms of flavor, texture and nutrition by adding Baobab Fruit Pulp.  You get all this and the added benefits of African Community Empowerment and environmental stewardship when you purchase and use Atacora Essential Baobab Fruit Pulp (shameless, I know)!

My typical morning smoothie:  One cup of yougurt, one cup of milk, half a banana, half a cup of fresh or frozen berries (I add a little ice if using fresh to chill it out), two big tbsps of baobab.  Zap it well in a blender, and Voila!

My new favorite, the Baobab Mango Lasse:  One cup yogurt, 1 1/4 cup Mango Nectar (I like Trader Joe’s), two tbsps Baobab, half a banana if you like. Blender.  Keeping the liquid portion kind of thin really showcases the Baobab’s ability to thicken due to the significant soluble and insoluble fiber it contains.  Thus, BAOBAB MAKES THE SMOOTHEST SMOOTHIE (TM)!

Adding Baobab to any smoothie at all is always an improvement, and I’m working on recipes that really feature the baobab flavor, without too many competing ingredients.  Ingredients like banana and ice, which are often used to thicken, are well replaced with a good dose of baobab, which brings the taste of African sunshine with it!  Smoothies have the ability to hide less pleasant tasting, but nutritious ingredients in a tapestry of other flavors (notably acai and goji berries, which do not taste very good to me). No need to hide Baobab!!  Not only does it bring great taste and texture, but its nutrition profile per serving is quite superior to those other superfruits!


I had a lovely piece of fresh sturgeon on the grill, and was making a white wine reduction to put on it (Garlic and onion sauteed in olive oil and butter, then cook a little wine down in it) when I thought I wanted a more substantial sauce.  I was about to make a roux to add in, when I thought to try Baobab!  Hey, its texture is akin to flour, why not?  Considering I have several tons of the stuff, it seemed like a good idea.  So I just put a few scoops of it in the pan and started stirring.  “Hmmm, acts like flour, kinda clumpy, what if I add some wine little by little”?  WOW!  It made a lovely smooth sauce, and on the fish, it was fantastic!  The tartness of the baobab made it so that there was no need whatsoever to put lemon on the fish.

Sprinkled on top of, or, better yet, blended into ice cream or sherbet.
Add baobab to your favorite vinaigrette.  I seriously love this!

My friend made Baobab cake frosting/icing.  Oh my Goodness!  The Baobab made it taste as if there was citrus zest or juice in there…tangy and delicious!

It is great mixed with honey and spread on toast
The natural pectin in Baobab Fruit Pulp makes it a great ingredient in jams, jellies and fruit fillings.  It thickens and adds flavor, and eliminates or reduces the need for adding regular pectin or cornstarch.  I have not tried it yet, but I reckon it would be FABULOUS in apple pie!

OKAY!  So here are a few ideas for you to try!  WAIT!  First you need some Baobab!  Visit us at and purchase online, or just give us a call and order a 1 lb jar today.  If you mention the Amazing Baobab Blog, we’ll give you a $5 discount!  We also sell jars wholesale to vendors as well as in bulk.  I’d love it if you made up some recipes and shared them here!  I’m always conjuring up new ideas!  I promise next week there will be no shameless commercialism on the blog :o);  Anyone out there have any anecdotes about Baobab, Africa, or anything else you see here, I welcome your comments.

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