Dovyalis caffra is an indigenous African tree originating from South Africa. It is resilient, with capability to remain green and productive in adverse conditions such as drought, frost and saline environments. Its ripe fruit is edible and very nutritious. It has a characteristic deep yellow colour, astringent/sour taste and strong odour. The fruit can be used in making jams, jellies, juices and wine amongst other products. Despite having great nutritional and health potential, the fruit remains considerably unexploited in Africa and beyond. In Kenya, Dovyalis caffra is considered a wild fruit tree, with its cultivation only limited to establishing hedges. Utilization for food purposes in the country is non-existent. This review aims at (1) an in-depth scrutiny of available literature and depiction of the nature, composition, utilization and potential of Dovyalis caffra fruit; and (2) to critically analyse challenges in the Kenyan perspective as well as potential interventions. The extreme underutilization of Dovyalis caffra in Kenya may be attributed to various challenges such as; the lack of awareness of the fruits food potential, limited research and scientific information, absence of standardised agronomic and agro-processing procedures, sourness of fruit and weak value chain amongst others. In addressing such challenges, several recommendations have been proposed. Such recommendations when implemented would allow for progressive adoption of Dovyalis caffra by the Kenyan population and hence the fruit’s unexploited benefits in food and health.