Hello Inca Berry, an inconspicuous dried fruit that looks a little like an amber raisin but is a powerhouse of goodness with a wide spectrum of vitamins crucial for energy, metabolism and great source of bioflavonoids: anti-inflammatory, antioxidant, anti-carcinogenic, antihistamine and antiviral properties. Most of the antioxidant compounds are found inside the tiny seeds in the fruit pulp and are natural chemicals that repair damage from free radicals; smoking, pollution and sun radiation damage body cells through oxidation so hence ‘antioxidant’. But we don’t choose food solely for health benefits and this edible fruit of Physalis Peruviana, a shrub native to the Peruvian Andes, makes a delicious snack with its unusual sweet-sour tartness and alter-ego appearance ranging between cherry tomato and grape. Add to trail mix, muesli or granola as well as being an excellent addition to sports bars or for a treat, add to rocky-road chocolate bars. Alternatively, soak to rehydrate then add to salads, smoothies and fruit salads.