Leaves may be eaten as a leaf vegetable. Some baobab species are sources of fiber, dye, and fuel. Indigenous Australians used the native species A. gregorii for several products, making string from the root fibers and decorative crafts from the fruits. Baobab oil from the seed is also used in cosmetics, particularly in moisturizers. The seeds of some species are a source of vegetable oil. In Angola, the dry fruit is usually boiled and the broth is used for juices or as the base for a type of ice cream known as gelado de múcua. In Zimbabwe, the fruit is eaten fresh or the crushed crumbly pulp is stirred into porridge and drinks. In Tanzania, the dry pulp is added to sugarcane to aid fermentation in brewing (beermaking).