Nigüito Berries
Estimated Inventory, lb : 0
Description/Taste
Nigüito berries are small in size, averaging 4 to 5 millimeters in diameter, and have a round, oval, oblate shape with blunt, curved ends. Each berry features a prominent calyx, growing in dense clusters along the branches. There are many species of fruiting plants that produce edible berries categorized under the name Nigüito. The berries typically have smooth, thin, and taut skin with a delicate nature, ripening to varying shades of blue, purple, black, yellow, yellow-green, or pink-brown, depending on the species. Underneath the surface, the pulpy flesh is tender, aqueous, soft, and succulent, pocked with tiny, edible seeds. Nigüito berries are known for their seediness, and these tan to brown seeds give the fruits their crunchy, slightly chewy consistency. Nigüito berries are edible raw when ripe and are known for their sweetness. Some varieties may also have tart and tangy nuances.
Seasons/Availability
Nigüito berries are available year-round, appearing at varying times in different growing regions, and generally have a peak season from January through March.
Current Facts
Nigüito berries, botanically a part of the Miconia genus, are a general category of multiple fruiting species belonging to the Melastomataceae family. Several species within the Miconia genus produce small fruiting berries, generally named Nigüito in markets. Nigüito is a catch-all term, and even between markets throughout South America, the term is used for many distinct berry species, some of which are outside of the Miconia genus. Nigüito berries grow on shrubs or small trees reaching 3 to 12 meters in height, and the fruits can appear on the plants simultaneously with the flowers. Historically, the various species have been viewed as wild and are not commercially cultivated for their fruits. The berries are foraged from wild plants and are consumed as a small-scale culinary ingredient. Many of the Miconia species are also valued for their ornamental nature in South America, sometimes planted in home gardens or city landscapes. This ornamental nature has led some species to be planted in gardens worldwide. Humans and animals consume Nigüito berries, which are a choice fruit of several bird species throughout South America. The berries are primarily eaten fresh or incorporated into sweet or savory cooked culinary dishes.
Nutritional Value
Nigüito berries have not been studied for their nutritional properties. The berries are hypothesized to be a source of phenols with antioxidant-like properties to protect the body's overall health, calcium to build bones and teeth, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, and zinc to strengthen the immune system. More research and studies need to be conducted before conclusions can be made.
Applications
Nigüito berries have a sweet, tart, and tangy taste suited for fresh and cooked preparations. The berries are popularly consumed out of hand and are a foraged good. Nigüito berries should be washed before consumption, and the berries are sometimes sprinkled with sugar to lessen tartness. Try incorporating Nigüito berries into salads, grain bowls, or acai bowls as a fresh topping. The fruits can also be scattered over breakfast dishes, including parfaits, oatmeal, porridge, pancakes, and waffles, or mixed into fruit medleys as a side dish. It is important to note that the berries are seedy, and some consumers may not appreciate the crunchiness of the seeds. The fruits can be pressed into juice, straining the seeds and skins, and the juice can be frozen into popsicles or blended into a granita. Nigüito berries can also be mixed into smoothies, shakes, and fruit juices. In addition to raw preparations, Nigüito berries can be simmered into jellies, jams, and compotes or cooked into sauces to drizzle over roasted meats. The fruits can also be added to baked goods as flavoring and used in muffins, bars, crisps, pies, and scones. Nigüito berries pair well with vanilla, maple syrup, brown sugar, spices such as cinnamon, cloves, and ginger, nuts including almonds, walnuts, and pecans, and meats such as beef, pork, and poultry. Whole, unwashed Nigüito berries should be immediately consumed after harvest for the best quality and flavor. The fruits will only keep for a few days when stored in the refrigerator.
Ethnic/Cultural Info
In Hawaii, a species of Miconia has become one of the most problematic invasive plants to have been introduced to the islands. Miconia species, primarily Miconia calvescens, were planted in 1961 as a home garden plant in Hawaii, and the shrubs were valued for their ornamental appeal, which included large, glossy leaves, small flowers, and edible berries. According to the Division of Forestry and Wildlife of the Hawai‘i Department of Land and Natural Resources, Miconia species are prolific plants capable of dispersing around nine million seeds each year. The tiny seeds can be expelled through animal excrement, dropped through birds carrying the fruit, or caught in fur, spreading in other regions with animal migration. The seeds can also become stuck to shoes, clothing, and vehicles. Miconia fruit seeds have the ability to germinate at any time for up to 18 years, allowing the hardy seeds to last for extended periods. They can also choke out other local species and form thick patches, leaving little room for plant diversity. Due to their aggressive nature, Miconia species have acquired the nickname of the “green cancer” or “purple plague” in Hawaii, further embodying their destructive nature.
Geography/History
Nigüito berries are the fruits of several species within the Miconia genus. Plants belonging to Miconia are thought to be native to warm temperate, subtropical, and tropical regions of the Americas and have been growing wild since ancient times. The various species are fast-growing, hardy, and adaptable to many different areas, including cloud forests, rainforests, secondary forests, savannahs, canyons, rivers, and humid regions ranging from 0 to 2,800 meters above sea level. Miconia species have naturally spread through seed dispersal by animals, weather, and humans, now present in Southern Mexico south to Brazil, Colombia, Venezuela, and Ecuador. Some species are also found in Hawaii. In the Americas, Nigüito berries are often viewed as a foraged food and are not commonly sought after. The plants, in general, are regarded as a weed or ornamental. Outside of the Americas, Miconia species have been introduced worldwide and were planted as ornamental in gardens. Many of these plants escaped cultivation and naturalized, acquiring a reputation as being an aggressive invasive species as it has a tendencyspe to destroy areas of wild local plants. Today, Miconia species are present worldwide. When in season, Nigüito berries are foraged from wild plants or occasionally sold in local markets in their growing regions. The Nigüito berries featured in the photograph above were sourced through a market in Colombia.
