Wild edible fruits are important for ensuring food and nutritional security, especially in developing countries like South Africa. Globally, wild edible fruits are widely distributed, and they are consumed in different parts of the world; however, they are undervalued. This systematic review consolidates existing knowledge addressing the utilization of wild edible fruits, and their nutritional benefits. A total of 74 wild edible fruit species belonging to 29 families found in South Africa were documented in this study. The nutritional composition was reported only in 41 (55.4%) fruit species. The Anacardiaceae family had the most cited species (n = 11) (14.86%), followed by the Moraceae (n = 6) (8.1%), and Cucurbitaceae and Ebenaceae, of which each had five species, each contributing 5.4% to the total documented species. Sclerocarya birrea. (A.Rich.) Hochst., Mimusops zeyheri Sond., and Strychnos spinosa Lam. are three of the most important wild fruit species contributing to food and nutritional security. This review revealed that there is a dearth of literature studies that have substantially documented the contribution of wild edible fruits in food and nutritional security. In this regard, a study on ethnobotanical evaluation incorporating wild edible fruits used by local people could significantly provide insights and enhance our understanding of indigenous and technological knowledge that could be utilized to strengthen rural food security.

In developing countries, the livelihoods of millions of households heavily rely on wild fruit products to meet their basic needs. With its many nutritious assets, Mimusops zeyheri could, therefore, be valued as a natural resource for fighting hunger, poverty, malnutrition and food insecurity in developing countries. Indigenous fruit trees remain underutilized and harvested in the wild, with few cultivated sustainably. The study aimed to explore and document the various uses of M. zeyheri. Using face-to-face, semi-structured questionnaires, an ethnobotanical survey was collected among 53 participants using purposive sampling in the City of Tshwane Metropolitan Municipality. Descriptive statistics and ethnobotanical indices, such as Use Value (UV) and Relative Frequency of Citation (RFC), were used for analysis. M. zeyheri was reported to have various uses, which included but was not limited to food and medicine. It was found that the most commonly used plant components were fruits (47%) and leaves (22%). Decoction (39%) was the most popular method of preparation. M. zeyheri has become scarce in the surveyed communities, presumably due to extensive habitat destruction caused by population increases. Therefore, due to its scarcity, it does not significantly improve the livelihoods or overall well-being of local communities. This study suggests that M. zeyheri could improve food and economic security if thoroughly investigated and cultivated on a large scale.

Introduction: Antimicrobial drug resistance and unwanted side effects of conventional medicines necessitate research on medicinal plants’ use as alternatives. This study investigated the antibacterial and antioxidant properties of Carissa spinarum, Diospyros mespiliformis, Euclea crispa, Ficus thonningii, Strychnos madagascariensis, and Strychnos spinosa. Methods: Hexane, acetone, and methanol leaf extracts were tested for antimicrobial activity against Klebsiella pneumoniae and Pseudomonas aeruginosa using disc diffusion and microdilution assays, and for antioxidant activity using 2,2-diphenyl-1-picryhydrazyl (DPPH) and ferric-reducing power assays. Results: Methanol yielded the highest quantities of crude. The extracts of D. mespiliformis, E. crispa, and F. thonningii showed strong antimicrobial activity against P. aeruginosa with inhibition zones up to 28 mm and minimum inhibitory concentrations (MICs) from 0.781–1.563 mg/mL. The acetone extract of D. mespiliformis also exhibited activity against K. pneumoniae (MIC: 3.125 mg/mL). The methanol extract of E. crispa displayed potent antioxidant activity, achieving a half-maximal inhibitory concentration (IC50) of 1.42 µg/mL, which was comparable to ascorbic acid at concentrations of 62.5–250 µg/mL (P > 0.05). Acetone extracts of S. spinosa and methanol extracts of C. spinarum demonstrated good ferric-reducing power; however, all the plant extracts were significantly different from ascorbic acid and butylated hydroxytoluene at 250 µg/mL (P˂0.05). Conclusion: The leaves of wild plant species exhibited significant antimicrobial and antioxidant activities, making them possible sources of novel compounds for combating infections and oxidative stress.

Local innovations regarding plant-derived spice and flavorant formulations and preparation techniques are mostly recorded nowhere and usually passed on generationally through word of mouth. This study aimed to inventory the utilization of plants and perceptions of novel indigenous food spicing and flavoring among the Vhavenḓa people in South Africa. This study adopted face-to-face interviews with 360 participants using semi-structured questionnaires. This study investigated a total of twenty-seven plant species used to spice-flavor novel indigenous Venḓa foods, including mukokoroshi meat stew, mopane worms, vegetables, homemade achar, eggs, samp meal, potatoes, and sweet potatoes. Based on the perceptions by participants from different age groups, indigenous foods spicing and favoring significantly improved food taste and nutrition (43.1%), providing medicinal benefits (33.3%) and cultural identity (23.6%). No study had ever reported the uses of Lannea edulis (Sond.) Engl., Mangifera indica L., Centella asiatica (L.) Urb., Warburgia salutaris (G.Bertol.) Chiov., Plectranthus fruticosus L′Hér., Hibiscus sabdariffa subsp. Cannabinus L., Oxalis semiloba subsp. semiloba, and Ziziphus mucronata subsp. mucronata and their preparational techniques for novel indigenous foods, spicing, and flavoring before, in South Africa, or elsewhere. The current study provided insights about spice and flavoring plants that could be used to develop alternative marketable commercial products. The findings of this study provide necessary baseline information for evaluating and profiling the nutritional content of spice-making and flavoring plants in the Vhembe Region.

Bojanala District in North-West Province of South Africa is home to a diverse array of plant species, many of which are known for their medicinal properties. Despite their historical use, the pharmacological properties of these plants remain largely unexplored. The current study aimed to explore the phytomedicinal practices in Bojanala District by documenting medicinal plants and the associated indigenous knowledge. An ethnobotanical survey was conducted across six communities within the district between October 2024 and March 2025. Data were collected from 37 indigenous knowledge holders via face-to-face interviews using semi-structured questionnaires. The study followed purposive and snowball sampling methods. Data was then analyzed using ethnobotanical indices including Use Value (UV), Fidelity Level (FL), and Plant Part Value (PPV). A total of 51 plant species from 28 families were documented, with Asteraceae (7 species) and Fabaceae (6 species) most represented. The most cited species were Artemisia afra (UV = 1.108), Dicoma anomala (0.622), Siphonochilus aethiopicus (0.459), Drimia sanguinea (0.459), and Hypoxis hemerocallidea (0.405). Twenty species, including Artemisia afra and Bidens pilosa, had an FL of 100%. Leaves (PPV = 0.329), roots (0.237), and bark (0.118) were the most used parts, primarily prepared as decoctions (54%). For example, Musculoskeletal conditions were treated with 20 species. Although 63% of species are Least Concern, some are declining due to overharvesting, trade, and habitat loss. Bojanala District retains extensive indigenous knowledge of medicinal plants, crucial for primary healthcare. Given population declines in some species, continuous monitoring, sustainable harvesting, and pharmacological validation of key species are recommended to support traditional use and guide the development of plant-based therapeutics.