Energetics of Pichuberries: The Lost Incan Crop

Pichuberries may look exotic, but they are more commonly known as the Cape Gooseberry, Goldenberry, Husk Cherry, and more. The Pichuberry roots yield from the Andes of Peru and are often referred to as the Lost Incan Crop.

Eating one is like unwrapping a present. The pichuberry itself is covered by loose, dry leaves that once opened, reveal a small saffron-colored “berry.”  They are mildly sweet and subtly tart, with their size and texture being similar to that of a grape. It is a unique summer snack for the whole family.

You may be surprised to learn that these are not berries at all! They are actually a cousin of the tomatillo. Pichuberries are fruits of the nightshade family, related to eggplant, cherries, potato, tomato, bell peppers, and, of course, the tomatillo.

Where to Find Them

Fresh pichuberries can be found at any grocery store year-round. Usually, they are found pre-packaged in the produce aisle.

Dried pichuberries can be found at most health food stores.

Nutrition Facts

The pichuberry is more than just a delicious snack—it’s packed with nutritional benefits. It is one of the most abundant sources of vitamin C available among all fruits and plants. This little berry carries as much as 20 times the vitamin C of an orange! Also hidden in its small size is a powerhouse of antioxidants, vitamin A, and B vitamins including thiamin, niacin, phosphorus, and vitamin B-12. Pichuberries also helps in reducing sugar levels in the blood, as well as increase the production of blood corpuscles in the body.

Energetics

Pichuberries are slightly cold in temperature and the flavor is slightly sweet and slightly tart (mild sourness). Its cooling nature helps to clear heat at the level of the liver. Like tomatillos and tomatoes, they are great at moistening dryness and alleviating thirst. Its sweet flavor helps to encourage digestion. They have been traditionally used to treat mouth sores, wasting thirst, red eyes, dizziness, diminished appetite, anorexia, constipation, and indigestion.

Caution: Many nightshades, like pichuberry, upsets calcium metabolism and should be avoided in cases of arthritis. Large amounts of tomatoes are weakening for everyone.

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Pichuberry Wild Fiesta Rice

Ingredients

For the wild rice

• 2 cups wild rice, uncooked

• 7 cups low sodium chicken or vegetable broth

• 1 teaspoon salt 

For the dressing

• 2 tablespoons canola oil

• 1 medium white onion, chopped

• 1 cup medium red bell pepper, diced

• 1/2 cup chopped walnuts

• 1 1/2 cups dried Pichuberry, chopped

• 1/4 cup parsley, finely chopped

Preparation

For the wild rice

1. In a large saucepan, bring 7 cups of chicken or vegetable broth to a boil. Stir in the 2 cups of uncooked wild rice, reduce, and simmer, covered for 40-45 minutes or until kernels begin to puff open. Uncover and fluff with a fork and simmer an additional 5 minutes.

2. Place cooked rice in a large mixing bowl and set aside to cool.

For the dressing

1. Heat the oil in a large saute pan over medium-high heat. When hot, add the onion to the pan and saute for 1-2 minutes, or until the onion becomes translucent.

2. Add bell peppers, walnuts, and pichuberry. Cook until lightly browned and fragrant.

3. Combine the sauteed mixture and fresh parsley with the wild rice in a large mixing bowl.

Sources

http://www.eatingfree.com/blog/2012/07/19/pichuberry-peru-exotic-fruit/

http://www.pichuberry.com/info.php

http://www.pichuberry.com/recipes/2016/10/pichuberry-wild-fiesta-rice/