Newbie on the block: the much talked about dried incaberry! This ancient little man has a very complete nutritional value, medicinal powers and to top its good properties off: is very tasty.
The incaberry (a.k.a. cape gooseberry, Aztec berry, golden berry, giant ground cherry, Peruvian ground cherry and Peruvian cherry) is native to Peru, Colombia and Ecuador and grows high in the Andes. In folk medicine, the incaberry is used to cure cancer, leukemia, malaria, asthma, hepatitis, dermatitis and rheumatism. Not only in folk medicine the incaberry is associated with healing powers; the incaberry is getting more and more popular in Western culture due to its positive effects on health.
The incaberry is high in protein level (important for people that are on a weight loss diet or people who work out regularly) for a fruit and is the only plant that contains B12 vitamins, which is necessary for generating energy for cellular metabolism. Especially people with a vegetarian or vegan diet tend to lack B12 vitamins. To be specific, 100 gram (0.42 cups) of incaberries contain 291 Kj, 7.3 gram protein, 49 gram carbs and 19.1 gram fiber.
Incaberries contain furthermore:
High levels of phosphorus
Besides calcium one of the most abundant minerals in the body, builds strong teeth and bones and is especially important during menopause;
Slows down premature aging and has a positive influence on acne.
Anti-ager by helping your body neutralize free radicals, promotes healthy skin, fights and prevents infection and strengthens the immune system by strengthening white blood cells, especially important for people who workout a lot or smoke.
A strong antioxidant, slows premature (skin) aging as well, boosts the immune system, possibly improves kidney function on diabetic people, exhibits anti-inflammatory and anti-cancer properties.
Dried incaberries taste refreshing, sweet and slightly sour. There are great things you can do with the exotic, chewy berry. I immediately mixed them through my home made raw super breakfast cereal mix, for instance.
Here’s one of my most fav recipes, based on couscous:
Spiced couscous with incaberries
Kitchen aid: heatproof bowl, plastic wrap, small frying pan, char grill/barbecue.
- 2 cups/475 gram couscous
- 1 cup/235 gram incaberry or more, to taste
- 2 tbs olive oil
- 1 onion, chopped
- 2 tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground cinnamon
- 8.8 ounce/250 gram sweet potato, cut into 2cm dice
- 1 medium zucchini, cut into 2cm dice – cracked black pepper to taste
- ¼ cup/35 gram chopped coriander, to serve
- Place the couscous in a large heatproof bowl and top with the incaberries. Pour over enough boiling water to cover the couscous and incaberries, then cover the bowl with plastic wrap.
- Heat half the oil in a small frying pan and cook the onion until light golden. Add the spices and cook for 1-2 minutes then remove from the heat.
- Char grill or barbecue the sweet potato and zucchini untill cooked through, then keep warm.
- To serve, add the remaining oil and use a fork to separate the grains of the couscous and incorporate the incaberries.
- Fold through the onion and spices along with the grilled sweet potato and zucchini. Season with pepper, transfer to a serving bowl and sprinkle with coriander.
Note: the steam in the bowl with the couscous helps to soften the incaberries slightly.
Nutritional value per serving, in grams:
kcal 406 Fiber 11 Protein 10 Carbs 81 Fat 8 Fat(sat) 1.2 Sodium 1.4 mg