While these berries may look small, they boast great nutritional value. A great source of vitamin E, vitamin A, vitamin P, and the B-complex vitamins B1, B6, and B12. By eating only 3 ounces of this power fruit, you’ll meet 37 percent of your daily required vitamin A, 13 percent of your required niacin, 18 percent of your recommended vitamin C, and 39 percent of your vitamin D requirement. .
Pichuberries grow inside husks that assimilate small lanterns, as tomatillos do. Native to Peru, the Pichuberry is being grown here in Arizona. In fact, the company is in collaboration with the University of Arizona, doing research on the crop. Pichuberries are great in a variety of recipes from sweet to savory. In fact, you may have already enjoyed Los Muertos Pichuberry Salsa or Iconic Cocktail’s Pichuberry mixer.
Carolina shares one of her favorite dinner recipes using this superfood. Say hi to her Saturdays at the market and discover more recipes she’s cooking up at home.
“Read More” for Carolina’s Quinoa Salad Recipe
1 cup quinoa, rinsed well
2 cups of water
1 garlic clove, minced
1 tablespoon fresh grated lemon peel
1 tablespoon fresh lemon juice
½ cup extra virgin olive oil
1 ½ cups cucumbers, cut into ¼ pieces
5 oz pichuberries, halved
2/3 cup flat-leaf parsley, chopped
¼ cup fresh mint, chopped
Salt and ground black pepper
2 Scallions, thinly sliced
1 Jalapeno chili minced (optional)
Bring quinoa and water to a boil in a medium saucepan over high heat. Reduce heat to low, cover and simmer until quinoa is tender, about 10 to 15 minutes. Remove from heat and let stand covered, for 5 minutes. Fluff with a fork.
In a small bowl, whisk olive oil, lemon juice, grated lemon peel, and garlic. Season dressing to taste with salt and pepper.
Spread out quinoa on a large baking sheet; let cool. Transfer to a large bowl; mix in ¼ cup dressing. Add cucumber, pichuberries, herbs, scallions and jalapeno chili (optional). Toss to coat. Season to taste with remaining dressing, salt and pepper.