Wrapped in delicate paper petals, the Inca berry -- known as uchuva in Costa Rica-- delivers a sweet burst of flavor followed by a tart finish. This antioxidant-packed superfruit is also known as the golden berry, cape gooseberry and Aztec berry, and is a cousin to the similarly shaped tomatillo. Native to the Andes of South America, Physalis peruviana is cultivated in small pockets of Costa Rica, and is prized for its unique taste and nutritional benefits.
Each spherical, yellow fruit is like a small gift, sheathed in a thin paper husk. Simply peel it off, and eat the uchuva raw for a tangy treat. The fruit can also be enjoyed dried, made into jams, mixed in with salads, or added to your favorite bread or muffin recipe. A true superfood, the Inca berry has more dietary fiber than prunes, is an excellent source of vitamin B12, and is chock full of phosphorous, Vitamin A and C. Inca berries are ideal for vegetarians as they have around 16% protein, which is very high for a fruit. A great energy booster and light in calories, the fruit makes a wonderful pre-workout snack or guilt-free dessert. It is also known for the power to purify the blood, tones the optic nerve and is effective in the treatment of cataracts and conditions in the mouth and throat. In addition, it eliminates albumin from the kidneys and is recommended to destroy whipworms, intestinal parasites and amebas.
When you are in Costa Rica and you're at the market, ask if any vendors are selling "besos de amor," which translates into kisses of love-- a common nickname for the Inca berry. :)
