If you suffer from FOMO when it comes to superfoods and like to stay ahead of latest health trends, then don’t miss out on the in-vogue fruit of Peruvian origin: the inca berry, also known as the ‘golden berry.’ Whether you’re baking exotic puddings, or whipping up a sorbet, you can scrap the sugar and use this dried fruit as a natural sweetener for a fiery inca chocolate power bar, sticky date pudding or a raspberry and mint frozen dessert. The texture of the inca berry is similar to dried figs. You’ll notice the berry is soft and chewy with a tangy-sweet flavour, perfect for balancing the nuttiness of a quinoa salad or adding a refreshing zing to tomato salsa. The fruit’s sweet and mildly sour taste is a lovely addition to chutney, which can be served with warm pita bread. Inca berries will liven up a bowl of plain yoghurt, Moroccan casserole or Indian curry with its distinctive bronze orange colour. The protein-rich on-the-go snack can be enjoyed on its own, mixed with goji berries and sunflower seeds, or in a smoothie. Inca berries aid the body and mind to adapt to physical, mental and emotional stress. The South American fruit is good for intestinal health. Rich in bioflavonoids, iron and pectin, the dried berry is also an excellent source of vitamin A and vitamin B, accelerating metabolism and promoting glowing skin. No wonder these golden delights are the latest superfood on the block!