A – ‘Andes berry’

The abc of Food Cooking and People

‘Andes berry’

The Andes berry (Rubus glaucus) is mora de Castilla or Andean raspberry. It is a fruit native to the northern regions of South America, particularly in Colombia and Venezuela. It thrives in the cooler climates of the Andean mountains. Farmers cultivate it, and people forage for its sweet and aromatic fruit.

The Andes berry is similar in shape to the European wild blackberry but much larger. Its color ranges from dark red to deep black when ripe.

Sweet-tasting with a strong, distinctive aroma, Andes berries are highly prized for their unique combination of tartness and sweetness. A member of the Rosaceae family, which also includes related fruits such as boysenberry, quince, and loquat.

Andes berries are versatile and enjoyed in many ways:

Best consumed fresh, their natural sweetness makes them a favourite snack.

Their bright flavour is perfect for blending into drinks.

Used in cakes, tarts, jams, and jellies.

Occasionally incorporated into sauces and chutneys to pair with meats.

In Colombian and Venezuelan cuisine, the Andes berry is a treasured ingredient, often used to prepare traditional juices and desserts. It also serves as a key export in some Andean regions, contributing to local economies.

Like its European blackberry relatives, the Andes berry grows on thorny bushes. It thrives in altitudes between 1,800 and 3,000 meters above sea level. The temperate climate and rich volcanic soil provide ideal growing conditions.

The Andes berry is unique and cherished. Its rich flavour, large size, and high antioxidant content make it significant in South American gastronomy and beyond.