Calafate

What it is

The round berries measure 0.8–1 cm (about 0.3–0.4 in) across. Under their whitish wax, the skin is nearly black. Calafate grows among small, leathery leaves and sharp thorns that split into three points, with the middle point longest. Its botanical name is Berberis microphylla.

Where it comes from

Calafate is native to Argentina and Chile. On the Argentine side of Patagonia, it grows from Neuquén south to Tierra del Fuego, on slopes, in valleys and ravines, and beside water. Its Chilean range stretches north to Curicó.

Growing it as a crop is new. Scarcity has encouraged plantings in southern Chile. An orchard at Chillán, in the Ñuble region, grows it too.

How it's eaten where it grows

In Patagonia, calafate is eaten fresh and made into preserves, syrup and ice cream; fermented berries become wine. In Chile, postre de ruibarbo y calafate pairs the berries with diced rhubarb under a crumbly topping of flour, brown sugar, butter and oats. It bakes until lightly golden and is served warm with vanilla ice cream, with both fruits tucked beneath the crust.

How it's grown

The evergreen shrub reaches 1.5–2 m (about 5–6.5 ft) tall and opens single yellow flowers in spring. It needs light: in Magallanes it grows in clearings and along the edges of lenga and coigüe forests. New plants can be raised from seed or from cuttings taken from an existing bush.

When and where you'll find it

In Magallanes, Chile, the harvest usually moves south from February in the north of the region to April in the south.

Outside the harvest, calafate keeps as jam. In Punta Arenas, Secreto de la Patagonia makes calafate jam from fruit that women of Magallanes grow or gather by hand.