Calafate

Berberis microphylla

fruit

Small blue-black berries of a thorny bush, as jam, ice cream or liqueur.

Origin

Patagonia (Chile, Argentina)

Season (United States)

December to February

Preparation

The berries are eaten raw, fully ripe, seeds included, or cooked into jam; they stain fingers and lips purple.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Legend has it that whoever eats calafate will return to Patagonia.