This exotic fruit, which comes from the mountain regions of tropical parts of South America, is not only unusually tasty but also very healthy. Incan berries, similar to the Peruvian berries (strawberries) are small fruits with glossy orange-yellow color, which becomes bronze-orange when the berries are dried. The taste of these berries is unique: sweet, with a mild acidity.
Incan berries are South American superfood. Some studies have shown that berries have more antioxidants than Goji berries and other dried fruit. The Incan berries are rich in fiber (19g of fiber per 100g of fruit, or 8g in 1/4 cup – 45g). More important than the amount of fibers is that the berries contain soluble fibers which are important for the control of appetite, and a reduction in cholesterol. They contain many other nutrients such as vitamin C, potassium and phosphorus (naturally have a low sodium content – less than 1 mg).
How to eat incan berries
Incan berries are usually eaten in the form of dried fruit. Add them to cereal to prepare the breakfast, to increase the amount of antioxidants, or you can munch them. You can mix the berries together with the melted dark chocolate (with whom they get along great), or use them as an ingredient in baked goods (muffins, biscuits, fruit bread, energy bars). You can make jam from them.
One recipe with this fruit
Spiced couscous with incan berries
For 6 people, you need: 2 cups of couscous, 1 cup of incan berries, 2 tablespoons of olive oil, 1 chopped onion,, 2 tablespoons of milled cumin, 1 1/2 teaspoon of milled coriander seeds, 1 teaspoon of cinnamon powder, 250g of sweet potato, 1 zucchini cut into cubes, crushed black pepper- to taste, 1/4 cup of chopped coriander leaves.
In a larger baking dish pour the couscous together with the Incan berries and pour hot water (so that the water covers the ingredients in a bowl). Heat 1 tablespoon of oil and fry the onion. Add the spices and fry for 1-2 minutes, then remove them from the heat. Add the remaining oil in the couscous with inca berries, add the spices and grilled vegetables, stir and garnish with coriander leaves.