Goldenberries (Physalis peruviana), also known as Golden Berry, Incan Berry, Uchuva, Aguaymanto and Cape Gooseberries, are native to Brazil, but they are also grown in countries such as Ecuador, Columbia, Peru, Australia, New Zealand and South Africa. Interestingly, golden berries are more closely related to tomatoes and eggplants than other berries, and are approximately the size of a marble.
The fruit has been used for many centuries in traditional medicine as a treatment for jaundice, asthma, various skin conditions, and while the evidence for its efficacy against jaundice remains anecdotal, there remain many other positive health benefits. The high antioxidant content of golden berries can help reduce the risk of certain cancers, and its anti-viral properties help during cold and flu season. It also exhibits anti-inflammatory and anti-histamine properties.
One serving of dried golden berries provides an amazing 45% RDA of vitamin A, in addition to Vitamins B1, B2, B6 and C and iron. Golden berries contain linoleic and oleic acid, two essential fatty acids that aid in insulin sensitivity and fat oxidation.
The berry is sweet and tart, which makes it a trendy ingredient in baked goods, salads and fruit salads. A word of Caution: eating unripe golden berries can be poisonous, so picking them from the wild is usually not recommended.