Incan Berries grow wildly in mineral-rich soils all over the Peruvian Andes. They are an ancient food, one of the “lost crops of the Incas.” The Incan berry bush is one of the first plants to pioneer disturbed areas. When we eat Incan berries, the hardy nature of the fruit is imprinted on our minds and our immune system. Consuming adaptogenic foods such as Incan Berries, Goji Berries, and Maca helps to strengthen the body in times of stress.

Incan berries are generally considered amongst health enthusiasts to be the goji berry of South America. In fact, Incan berries actually exceed goji berries in one area of nutrition: they contain 16% protein on average as compared to goji berries’ 13-14%. This is an extraordinary level of protein for a fruit.

 With a pleasing, sweet flavor and a provocative tart tang, Incan berries add a delicious new dimension to our diet while helping to moderate stress levels and improve our circulation. The flavor of Incan berries is midway between raw Goji berries and wildcrafted barberries in sweetness, and their flavor has even been compared to dense, concentrated raspberries with a distant hint of the Amazonian Jungle Peanut (probably due to their content of niacin).

 Picking and drying these precious little berries is an intensely time-consuming job. In fact, one person takes a whole day to clean only about 22 pounds of fresh fruit! Once the fresh berries are ripe, cleaned, and ready, they are typically placed in sun dryers. They are removed when the perfect level of moisture is achieved, and there’s still some delicious ‘juiciness’ inside the berry. It takes approximately 6 pounds of fresh fruits to make 1 pound of dry berries. These dried, soft “giant raisins” are usually irregular in size (1.6–2.0 cm). By the time Incan Berries have been dried to the desired texture and flavor, their color ranges from a dark scarlet to sun-fire orange, with hints of yellow on berries throughout the batch.

Unique Benefits of the Incan Berry:

• Incan berries are an excellent source of beta carotene, vitamin C, thiamine, niacin, phosphorous, and protein. Incredibly, Incan berries exceed goji berries as one of the most protein-rich fruits at nearly 16% by dry weight.

• The small, chewable seeds inside the Incan Berry have a mild laxative effect making them an excellent food for intestinal health and regularity.

• Incan berries are also considered to be a good source of Secretory IgA, a plant antibody that helps support the human immune system.

• Incan Berries offer high levels of bioflavonoids, also known as vitamin P. Hundreds of studies on bioflavonoids have demonstrated they possess anti-sclerotic, antiviral, anti-carcinogenic, anti-inflammatory, antihistamine, and antioxidant properties. Foods rich in bioflavonoids play a crucial role in detoxification and nutrient absorption. This class of nutrients has been studied for its role in preventing the buildup of atherosclerotic plaque in the blood vessels, and for its contribution to improve capillary strength.

As the final stage in bringing nutrients and oxygen to the cells, our cardiovascular system depends upon the strength of our capillaries. Improving the health of our capillaries is essential for those organs that require relatively high levels of nutrients and oxygen: the eyes, brain, and reproductive organs.

As an added benefit, bioflavonoids help to enhance the use of vitamin C by improving its bioavailabilty and protecting this fragile nutrient from oxidation. It is clear that Incan Berries and other foods rich in bioflavonoids contribute to a cascade of health benefits throughout the body.

• Incan Berries also contain high levels of pectin. Long known for its ability to regulate the flow of food through the digestive tract, pectin also works to lower cholesterol levels, especially LDL cholesterol. This is crucial when placed alongside the effects of bioflavonoids in preventing the accumulation of oxidized cholesterol in the blood vessels. Pectin is safe for those challenged by diabetes, as it works to prevent surges in levels of blood glucose.

Other Common Names for Incan Berries

Aguaymanto berries

Golden berries

Peruvian Gooseberries

Topotopo (Quechua)

Cuchuva (Aymara)

Motojobobo embolsado (Spanish)

Nutrition Facts (based on a 100 gram serving)

Fiber: 31.32 grams

Energy: 335.35 (kcal)

Fat: 2.51g

Carbohydrates: 66 g

Protein: 16 g

Calcium: 9 mg

Phosporus: 40 mg

Beta Carotene: 72 mg

Thiamine: 0.11 mg

Vitamin C: 8 mg

Niacin: 2.8 mg

Suggested Uses for Incan Berries

From a simple trail mix to more exotic raw food desserts, the festive colors of Incan berries help to wake up any dish! Their distinctive balance of sweet and tart flavors make nutrient-dense Incan berries a great snack by themselves as well as perfect partners to desserts, elixirs, trail mixes, raw chocolate (cacao) in all its forms, and even salads and dressings.

Relax and enjoy a handful of Incan berries on their own while watching a film, or add them to goji berries and cacao nibs with hempseeds for a snack while hiking. Blend them directly into an elixir and strain out the seeds, or sprinkle them on a salad. Incan berries are a low-glycemic, entirely guilt-free superfood, always working overtime to improve your health.

Incan Berries love Camu Camu! Two Peruvian berries, one from the Andes and one from the Amazon, come together in any shake or sauce for a massive abundance of vitamin C. Blend up Incan berries, Camu Camu berry powder, water, lemons, Celtic sea salt, and NoniLand honey for a fruity treat which is sure to bring a smile to your face and a huge boost in immunity.

Blending Incan berries with Sun Warrior Protein and Sun Warrior Barley in any shake or smoothie offers an excellent strategy for increasing clean protein uptake and long-term energy with the best superfoods on Earth. Adding Yacon root powder will help balance out the tartness of the Incan Berries without increasing the glycemic index of the shake.

Improving the strength and flexibility of the capillaries with foods rich in bioflavonoids is vital for the health of the eyes and reproductive system. Hempseeds, Chia seeds, and Ocean’s Alive Marine Phytoplankton offer concentrated sources of Omega 3 fatty acids, which allow these organs to process information quickly and efficiently. Combine any of these foods with Incan berries for a tangy salad dressing with far-reaching health benefits.

Once dried and packaged, Incan berries typically have a shelf life of one year. Like most dried berries, Incan berries do not require refrigeration.

Some of the content of this description of Incan Berries is duplicated with permission from David Wolfe's book Superfoods: The Food and Medicine of the Future. Content from this description may not be duplicated without the author's and www.sunfood.com's permission.