Fuchsia Treasure
Known in English as strawberry myrtle or Chilean guava berry, the arrestingly fuchsia Murta berry, as it’s known locally, grows wild all over Patagonia, from Chile to Argentina. The first time I tried Murta berries, I plucked them directly off the bush and was immediately smitten. Sweet like strawberry and fragrant like cinnamon, they transported me to Christmas morning’s mince pies and the smell of a baking pudding, even though it was only April.
A Seasonal Delight
Murta berries turn plump and juicy-red in April, and bakeries, local markets, and farm stalls produce a plethora of Murta berry baked goods. Jams and conserves are sold to keep for the winter, along with a good stash of Murta berry wine.
Traditional Uses by Indigenous Peoples
Local indigenous tribes have long known the benefits of Patagonian berries. The leaves of the Murta berry shrub can be brewed into a syrup (much like eucalyptus leaves) and used to soothe coughs and sore throats, as well as ease tummy upsets
Where to Find Murta Berries
You won’t find Murta berries in the supermarket—not even in season. To acquire your winter’s supply, you’ll have to put on a good pair of boots and hike up to the forests around the base of the volcanoes where, I have it on good authority, the fattest and juiciest berries grow. Alternatively, buy from a local vendor who has kindly done the hard work of picking them for you!
Recipe: Murta Berry Jam
Ingredients:
500 ml water
1 kg ripe Murta berries
1 kg white sugar
Instructions:
- Carefully nip off the stalks (try not to remove the crown, as the berry tends to fall apart without it).
- Add the berries to a pot with a cup of sugar and stir slowly over low heat for about 30 minutes until it forms a thick sauce.
- Add the rest of the sugar and keep stirring until the mixture turns auburn-brown.
- Leave to cool and settle before enjoying on a slice of warm toast.
Delish!
