Sneaking into breakfast bowls, smoothies and jams throughout the land, the incaberry is fast becoming a highly hyped ball of wholesomeness. A nutritious treat you can add to your trail mix, incaberries are packed with the usual healthy suspects – including antioxidants, vitamin C and dietary fibre.

The incaberry – also labelled as a cape gooseberry, a golden berry or a Peruvian groundcherry – is native to South America, where it has been used for its therapeutic and nutritional qualities for hundreds of years. Incaberries are a relative of the gooseberry and the tomato, although you wouldn’t know it to taste it. Eaten both fresh and dried, this seeded delight reveals a unique sweet, almost sour, flavour. It may resemble a muscatel once dried, but the fresh incaberry is a bouncy yellow sphere that works nicely as a standalone snack and can be added to a multitude of recipes.

You can currently purchase incaberries from a host of grocers throughout Brisbane – and the incaberry’s Australian website lists its Brisbane stockists online.

Ambitious types, for whom trail mix won’t suffice, can make incaberry ice-cream brownies, add them to a chocolate ganache tart, whip up white chocolate, walnut and incaberry cookies, make an incaberry and pineapple jam, bake them in muffins, or add them to a chutney.

Image via What Cook.