Wild One Cyprus

foraging food

Carob

Τερατσιά

harnup

Scientific Name: Ceratonia siliqua

other names: χαρουπιά, Black Gold, keçiboynuzu

AVAILABLE: SEP-OCT

EDIBLE PARTS:

Description

A large wide tree, with a dense canopy and deep shade
The leaves are even pinnate leaflets in rows, two at tip Each leaflet is leathery with a glossy dark green color.
The fruit pod ripens from a light green to a very dark brown, is elongated, compressed, straight, or curved, and thickened at each end

preparation

carob pods should be harvested when they have fully ripened and turned dark brown
Eat raw, the pod case and ‘flesh’ can be eaten, the seeds are too hard to digest; or
Grind to a powder and use as sugar; or
grind and extract the syrup

extra info

The area in and around the seaside village of Zygi has many carob trees. In the past carob syrup was an important source of sugar before the mass cultivations of sugar beet and sugar cane. The carob pods can still be found in local cuisine, such as in the traditional drink ‘Koummandaria’, and in some sweet treats.