Marula (Sclerocarya birrea, A. Rich) is an underutilized wild edible fruit tree species that grows naturally across large parts of sub-Saharan Africa. Almost every part of the tree, from leaves, bark, wood, roots and fruit has some use. The fruit is consumed fresh or processed. The fruit contains considerable amounts of dietary fiber, protein, vitamins (A, B₃, C, E and carotene), minerals, amino acids, and fatty acids. The main structural classes of the marula fruit include polyphenols, flavonoids, condensed tannins and polysaccharides (pectin), these components can prevent chronic and degenerative diseases. The marula fruit is functional food because of its components that have beneficial properties on health and prevention of diseases. Different studies have demonstrated the utilization of the marula fruit in juice processing, alcohol based products, jams and jellies, fruit leather, vinegar and animal feed. Therefore, this article reviews the nutritional composition, polyphenolic compounds and biological activities of the marula fruit and its reported use in food applications.