Incan berries are considered a good source of vitamin P

Incan Berries

These scrumptious berries from South America! Once cultivated in the Incan Empire, these fully-ripe, sun-dried, wildcrafted berries are sweet, but with a flavour like a sweet and sour lemon sherbert and they're full of tiny healthy seeds. Small and yellow/orange, the dried fruits are slightly larger than raisins.

As well as being called Incan berries, they're also known as Cape Gooseberries, agauaymanto berries or Goldenberries. Locally called mullaca, uvilla, uchuva, the plant is an annual herb indigenous to many parts of the tropics, including the Amazon. It can be found on most continents in the tropics, including Africa, Asia, and the Americas. It grows up to 1 m high, bears small, cream-colored flowers, and produces small, light yellowish-orange, edible fruit. The leaves of the plant have many ethnobotanical uses around the world. The Incan berry is one of the first plants to pioneer degraded areas. Its robustness and adaptability could lead to cultivation in many now unused marginal areas

Packed with nutrition!

Incan berries are considered a good source of vitamin P (bioflavinoids) and are rich in pectin. Hundreds of studies on bioflavinoids have demonstrated the substances' wide range of abilities. They possess antiviral, anti-carcinogenic, anti-inflammatory, antihistamine, and antioxidant activities. They are high in phosphorous, vitamins A, C, B1, B2, B6, and B12. They are also extremely high in protein (16%) for a fruit.

Eat Incan berries straight out of the bag, or put them in smoothies and desserts. Any way you choose, they're simply delicious! They need no refrigeration, and a little goes a really long way!

Disclaimer: These statements have not been evaluated by the FDA and are not intended to be a substitute for professional medical advice, nor is this information meant to diagnose, treat, cure, or prevent any disease.

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