Goldenberry or Incas Berry, has been known as a native Peruvian fruit since the time of the Incas. It was one of the preferred plants in the “Gardens of the nobles” and was particularly cultivated in the “Sacred Valley” of the Incas near the Inca capital of Cusco.
By drying the fruit, the water activity index – which refers to the amount of water in a food – is significantly lowered. As water is needed to provide the environment for molds and other bacteria to grow. Foods with a low water activity have a much longer shelf life and are far less likely to spoil.