Kei apple
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The kei apple, or kei-apple, (Dovyalis caffra) is a plant popular as a hedge. The kei apple is native to southern Africa. Its natural distribution is around the Kei River, which shares a name with this shrub.
The plant is noted for its sharp, long stem spines. These start from the leaf axil. Eventually, a bud at the base of the spine blossoms into a cluster of leaves. The leaf arrangement on kei apples is alternate.
Aside from its use in hedging, the kei apple is also grown for its fruit. Like some other plants in the genus Dovyalis, this plant grows a large number of fruits, with rows of copious kei apples weighing down the branches during the summer. The fruit are bright yellow or orange, with skin and flesh uniform in color, and are about 2.5 centimeters in diameter. They are full of juice and their flavor is acidic.
Kei apples are often eaten fresh, or sprinkled with sugar to complement their natural acidity. Aside from being eaten fresh, the fruit can be made into kei apple preserves, and is also popular pickled or used in desserts.
Although it is native to Africa, the kei apple has also been introduced to the Mediterranean, California and Florida. In these places it is most often grown as an ornamental plant. Subtropical regions all around the world have planted kei apple bushes, useful for coastal landscaping.
Although a subtropical, the kei apple is able to survive temperatures as low as 20° Fahrenheit. Gardeners who want to grow kei apples should know that they will compete with other plants that are grown nearby. Kei apples are tolerant of salt and are drought-resistant, making them an ideal choice for dry regions. Gardeners who want to have fruit will have to acquire at least a female plant; a fertile female plant and fertile male plant is ideal, but some female plants are parthenogenetic. Kei apples are propagated by seed. Plants will bear about four years later.