Beautiful and bounteous, that’s the marula harvest. It lasts for two to three months at most, beginning in January and sometimes extending into March. That’s when the sub-Saharan plains are suffused with the heady fragrance of ripening wild marulas. Aromatic, sweet and exotic, it’s a gorgeously seductive scent that surfaces as the loquat-sized fruits turn a golden yellow.
Wafts of the tangy succulence attract elephants and many other animals from afar, who come to relish the taste. Luckily there’s more than enough for them to enjoy and to make Amarula.
Close to Phalaborwa in Limpopo, the indigenous fruits are gathered by rural women from 25 communities across seven villages and brought to various collection points. The harvesters are paid per kilo for what they bring, earning a valuable source of income for themselves and their families. The proceeds from their picking support as many as 60 000 people every year.
Only those marulas that are fully ripened and free of blemishes are used by Amarula’s production team. The fruit is destoned and pulped and then fermented on the skins and made into marula wine. The wine is double distilled into a marula spirit and spends two years in small French oak casks.Fresh dairy cream gives the finishing touch to Amarula Cream.Go big on its glorious taste with this delicious Amarula cocktail.
Amarula Pink Delight
8 ml (1/3 of a shot) rose syrup
8 ml (1/3 of a shot) Triple Sec
8 ml (1/3 of a shot) Amarula Cream
Take a shooter glass and pour in rose syrup. Very gently pour the Triple Sec on top to avoid the two layers blurring. Add the Amarula Cream as the last layer.