The ginep is a tropical fruit that grows on trees between April and June in South and Central America, the Caribbean, parts of Africa, and the Pacific. It resembles a lime with a green, bright color at maturity. Inside it has orange flesh wrapping around a white, crisp seed. The fruit has a juicy, sweet-sour pulp that is commonly eaten fresh by peeling and chewing. Ginep can also be used to make juice, jam, jelly, and liqueur. A recipe shared makes ginep jam by cooking peeled gineps in a sugar syrup with lemon zest and cinnamon.

1. Ginep
Scientific name : Melicoccus Bijugatus
Family : Sapindaceae
Other names : Spanish Lime, Guinep, Genipe, Quenepa, Honey Berry

2. Where Does It Come From?
Ginep is a tropical fruit from South and
Central America, The Caribbean, some
parts of Africa and the Pacific.
It grows between April and June on a
tree which can reach heights of up to 25
metres.
The species is also commonly planted
along roadsides as an ornamental tree.

3. What Does It Look Like?
The ginep looks like a lime, it has a tight
skin. When the fruit comes to maturity, the
colour stay green but becomes brighter.
Inside, the ginep can be compared to the
lychee but has an orange flesh. It has a thick
pulp wrapping the kernel. The kernel is
white, crisp, starchy, and astringent. The pulp
is juicy, flavourful and sweet and sour.

4. How To Use The Ginep?
• Ginep is usually eaten fresh by popping the
fruit out of the peel and chewing the juicy
pulp off the seed.
• But it can also be used as an ingredient to
make juice, jam, jelly and a liqueur called
« bili ».
• Inside the kernel, there is an almond which
can be eaten if grilled.

5. Recipe Idea : Ginep Jam
Ingrédients :
 1 kg of ginep
 1/2 litre of water
 500g of sugarcane
 1 lime
 Cinnamon
How to make the jam :
1. Peel the gineps by removing the bark. Place seeds in a bowl.
2. Create the syrup by cooking with water, sugar, two lemon zest, a little grated
cinnamon. Let simmer 5 minutes.
3. Dive the ginep into the syrup and let shiver softly. Lather from time to time and stir
so that the gineps do not stick to the bottom of the container.
4. Once cooked put the jam in a jar.