Jam or juice?

Goji berries, also known as wolfberries, originate in Asia and south-eastern Europe. They have been used in Chinese cuisine for hundreds of years in broths and savoury dishes and steeped in hot water to make teas. In the past several years, they've made a splash in Europe and the U.S. Goji berries are rarely found fresh outside of the areas where they grow. You can often find them in dried form in health food stores where they can be extremely expensive. Be wary of finding cheaper versions in Asian markets that may have added sugar, red dye and pesticides. In India, they are identified as Tibetan berries.

They have a surprising taste and texture. The dried berries are chewier than they appear and have a savoury, slightly bitter taste. Eating them plain takes getting used to as they aren't sweet like most dried fruits. The traditional benefits of goji berry are attributed to its neutral or balanced energy (neither warming, nor cooling) on the blood, the kidneys, the liver and the lungs. It is preferred over many superfoods and herbs because it is much more palatable.

The berries are good for the eyes and lungs. They help relieve a sore back and legs, weakness and diabetes. They are rich in proteins, carbohydrates and essential fatty acids. They are also a good source of vitamin A, B2, B5, C and E. Now, for a recipe.

Goji Juice/Jam

Ingredients

Tibetan Goji berries, soaked (keep and use the water in which the berries were soaked): quarter cup

Orange zest: half tsp

Grated fresh ginger: half tsp

Pitted date: 1 (or raw honey or agave nectar: 1 tsp)

Method: Blend the ingredients until pureed for a jam, add 1 cup of coconut or purified water for a juice.

Note: Makes a zesty, energising drink or spreading jam depending on the amount of water added.