Fuchsia

Fuchsia spp.

fruit

Small purple berries with a peppery fig flavor, eaten off the bush or cooked into jam.

Origin

South America, Central America and New Zealand

Where to find it

In Europe, the berries are picked from fuchsia hedges in Brittany, Ireland and Cornwall; in Chile, the Mapuche ate those of the wild chilco, and in New Zealand the Māori those of the kōtukutuku.

Season (United States)

August to October

Preparation

The ripe berries, dark and soft, are eaten raw with their tiny seeds; the stalk and the remains of the flower are removed.

Molecules

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

Did you know?

Every fuchsia species bears edible berries, but only a few are truly good.