The Inca berry is a native fruit grown in the rich volcanic soils of South America. The berry has been eaten by locals for centuries as a medicinal herb.
The Inca berry is a very delicate yellow fruit surrounded by papery leaves grown in high altitudes. The fruit has a very sweet taste with a delicate sour aftertaste. The fruit is high in potassium and calcium and naturally low in sodium. It also has a high fiber content, with 1/4 cup of the dried berries having a higher fiber content then 1 cup of high-fiber cereal. The fiber in the berries contained soluble fiber that is important for appetite control and cholesterol reabsorption.