Golden Inca berries have many other names. They are sometimes called ground cherries, bladder berries, winter berries, cape gooseberries ~ phew, these little guys get around! I have often seen the ripe Inca berries used as a garnish in restaurants. They taste quite sweet when they are fresh and slightly more citrus-flavoured when dried. They blend very nicely with honey-sweetened green iced tea, and these precious little jewels contain vitamin B12 and protein! This is rare for the fruit/veggie world, which is one reason why I think they are so special.
I have also heard a rumour that golden Inca berries make a lovely addition to any cheese plate. Duly noted for future reference!
Citrus Berry Iced Green Tea
- 1 litre of lightly-steeped green tea (I used jasmine)
- 3 tbsp of honey
- ½ cup of organic dried golden Inca berries
- 1 litre of mineral water
- 1 organic orange, sliced
Steep the tea just long enough to see the colour slighty change, usually around 4 to 5 minutes. Add honey and let cool. Add mineral water, golden Inca berries and sliced orange. Refrigerate. Serve in a lovely pitcher with ice.
PS: I think that a hint of fresh mint would go exceptionally well in this drink. I didn’t have any on hand when I first made this beverage, but it’s something to try if you do have some available.
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