Incan berries are considered a good source of vitamin P (bioflavinoids) and are rich in pectin. Hundreds of studies on bioflavinoids have demonstrated they possess antiviral, anti-carcinogenic, anti-inflammatory, antihistamine, and antioxidant activities. They make a delicious, tart, and highly nutritious and exotic "raisin." They are high in phosphorous, vitamins A, C, B1, B2, B6, and B12. They are also extremely high in protein (16%) for a fruit.
You probably saw from the picture in yesterday’s post that we are doing a yellow Jam today. Today’s Super-Jam is Incan Berry and Orange.
Incan Berries are a real miracle berry. Like a large golden raisin but with a most unusual sharp and tart bitter/sweetness. Nutritionally they are rich in antioxidants, protein, vitamins especially A and C, and pectin which is great for jam making and the digestion alike. Here I combine it with Orange Juice and Bee Pollen for a truly sun-kissed flavour and nutritional hit...
1/3 cup Incan Berries
250mls Orange juice (fresh is best but not essential)
4 Tsp Iswari Chia Seeds
2 Tbsp Iswari Coconut Sugar/Agave Syrup
1 ½ Tbsp Iswari Bee Pollen
- Soak the Incan berries in Orange juice overnight, or for 8 hrs.
- Add the Chia Seeds and allow to soak for 30mins.
- Transfer to a food processor and add the Coconut Sugar and Pollen
- Blend until Incans are mostly broken down.