Organic Incan Berries

Incan berries, also known as ‘Golden Berries’, are native to Amazonian regions of South America, where they have been a traditional source of food and medicine for centuries. Indeed, these small, yellow/orange berries, which are slightly larger than raisins, pack a mighty punch, and contain an impressive selection of valuable nutrients, including vegetable protein, vitamins A, B1, B2, B6, B12 and C, pectin, bioflavonoids, phosphorus and a small amount of melatonin. And Incan berries, which are gently sun-dried once fully ripe, are literally crammed with crunchy, lemon-flavoured seeds that lend them a surprisingly delicious, sweet and sour flavour. 

Incan berries grow on the Physalis peruviana – a plant native to Amazonian regions of South America, where the yellow/orange berries have been used as a traditional source of food and medicine for centuries. Today Incan berries, also known as ‘Golden Berries’ and ‘Aztec Berries’, are cultivated in many other tropical, subtropical and temperate areas, including South Africa, Turkey and even England.

Incan Berries Benefits

• Incan berries boast a surprisingly delicious, sweet and sour flavour.
• Incan berries contain vitamins A, B1, B2, B6, B12 and C.
• Incan berries also contain pectin, bioflavonoids, phosphorus and a small amount of melatonin.
• Incan berries make a sensible snack between meals, particularly for those with a sweet tooth.
• Our Incan berries are certified organic by "Organic Farmers & Growers", the leading organic certification organisation in Great Britain.
• Our Incan berries have been sun-dried and processed at low temperatures in order to retain an optimum number of nutrients.
• Our Incan berries are totally pure and contain no additives.
• Our Incan berries are suitable for those following a vegetarian, vegan or rawfood diet.

Incan Berries Recipe 

You can enjoy a small handful (approx. 10 grams) of organic Incan berries each day. Store in a sealed container in a cool, dry place and once open, consume within 2 months.

Incan berries can be enjoyed just as they are or as a sensible snack between meals. Try combining with nuts, goji berries, camu camu berries and other dried fruits in a tasty trail mix. Incan berries also make an utterly irresistible addition to raw chocolate, cakes, biscuits and desserts.

Give this delicious recipe a go also! - Incan Berry and Kale Salad

Incan berries add a final splash of colour and a welcome touch of sweetness to this wonderfully filling salad that’s packed with nutrient-dense foods, including wholesome kale, creamy avocado, succulent apricots and crunchy pumpkin seeds. For lovers of good food as well as all those following a vegetarian, vegan or rawfood diet.

Ingredients

 - 1/4 of a cup of Incan berries

-  Fresh kale leaves

-  The juice of 1/2 a lemon

- 1 ripe avocado

-  1 small tomato

- 1/2 a carrot

- 1/4 of a cup of olives

- 4-5 dried apricots

- 2 tbsp. of pumpkin seeds

Preparation

This eye-catching salad bursting with exciting flavours and interesting textures, is wonderfully easy to prepare. First tear the fresh kale leaves into bite-sized chunks and pop into a salad bowl. Next mix in the lemon juice by hand, gently massaging the kale as you go. Now finely chop the carrot, cut the tomato and avocado into chunks, and add these, along with the olives and roughly chopped apricots, into the bowl. Scatter over the pumpkin seeds and mix thoroughly by hand once more. 

Incan Berries Facts

• Incan berries are known by a variety of different names, including the Golden Berry, Cape Gooseberry, Aztec Berry and Peruvian Ground Cherry. In France they are alluringly referred to as ‘Love in a Cage’.
• The Physalis peruviana is one of the first plants to pioneer degraded areas. Its robustness and adaptability could lead to the cultivation of Incan berries in many currently unused marginal areas.
• Incan berries are a popular ingredient in jams in India and Africa.
• Incan berries are a distant relative of the tomato, aubergine and potato.
• Incan berries have been cultivated in England since the late eighteenth century.

Incan Berries Summary 

 Incan Berries Nutritional Information

Grazia magazine loves our incan berries

Click the image (right) to read the review of incan berries.