Aronia berries, Aronia melanocarpa, also known as chokeberries, have the highest concentration of antioxidants present in any fruit, as well as being a good source of vitamin C. They have a mildly sweet and sour taste which becomes tart as you chew. They are commonly found wild in woodlands and swamps in North America.

Inca berries, Physalis peruviana, are a member of the Solanaceae plant family and are related to the tomato, eggplant and potato. They are also known as Cape Gooseberries.  Fresh inca berries have a glossy orange-yellow skin that is protected by delicate, papery leaves. Once dried, they are a distinct bronze-orange colour, similar in size to a large raisin. In South America, dried Inca berries or “aguaymanto” have been eaten for centuries as a folk medicine – also for snacking, in baking and to add flavour to a wide variety of dishes from stews to salads. Inca berries are highly nutritious dried fruit providing a good source of antioxidants, dietary fibre and vitamin C.