Calafate

Description

Calafate (Berberis microphylla) belongs to the Berberidaceae family and is native to SouthAmerica. It thrives in Patagonian steppe, Andean foothills environments across regions including SouthAmerica. Botanically, Calafate is spiny Patagonian shrub with small dark blue-purple edible berries. According to legend, whoever eats it must return to Patagonia.. The edible parts include Fruits. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January and March. Nutritionally, Calafate stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Calafate offers a Tart, blueberry-like, slightly astringent flavor profile. Pick ripe dark berries; cook with sugar. Common culinary applications include Jams, Pies, Liqueurs, Syrups. Popular preparations include Cook berries with sugar for jam or bake in tart. For storage, refrigerate fresh parts. Safety note: Seeds contain some berberine; do not eat in extreme excess. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Jams, Pies, Liqueurs, Syrups Storage: Refrigerate fresh parts

Recipes

• Cook berries with sugar for jam or bake in tart

Where It Grows