Healthy Food Database

Incaberries are organically grown in rich volcanic soils of the high altitude regions of South America. They have been eaten by the locals as a fold medicine for centuries. The dried berry has a unique flavour that starts with a sweet palate and finishes with a fine and delicate sour note. They have a higher antioxidant capacity than many other fruits, with most of the antioxidants found in the seeds and the highest amount of fibre than all common dried fruits. They also contain a surprising amount of protein for a fruit, good levels of potassium and phosphorus, low sodium and no preservatives. Released to the Australian market in June 2011 they are currently available dried or chocolate coated.
Category: Fruit
In Season: all year
To Buy:
Look for incaberries in selected health foods, greengrocers, and specialty shops. For details on main distributors visit
To Store:
Like all dried fruits store in an airtight container in a dry cool pantry
Tips & Tricks:
The flavour of incaberries combines beautifully with walnuts, dark chocolate, cheese
Cooking Tips:
Use in muesli, granola, in sweet slices,stuffing for turkey and poultry, in Moroccan flavoured casseroles and Indian flavoured curries.

Nutrition per 100 Grams:

Energy (kJ):
Fibre, g:
Fat (g):
No information available
Carbohydrates, g:
Protein (g):
No information available

Benefits the Following Health Conditions:*

Premature Aging
Digestive Disorders
Fluid Retention
Find recipes with Incaberries

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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