Mortiño, or blue aràndano, is a naturally organic berry. The mortiño plant can measure from 1.50 to 7 meters in height. It grows wild in the Andean páramos of Chimborazo and Tungurahua in Ecuador, between 2,200 and 3,400 meters above sea level. It is cultivated from September to November, and the productive life of the plants can last up to eight decades. The mortiño undergoes a domestication process, which means transplanting the plant to land with better sunlight, good slopes, and acidic soils. After transplantation, it can take up to three or four years to reach optimal production. The fruits of the mortiño are round, about 1.2 cm in diameter, green during growth, and dark red, giving the appearance of black or violet when ripe. This fruit is healthy and ecological, as it contains high amounts of vitamins, antioxidants, and free radicals that protect humans from the toxic components acquired when consuming processed or chemically grown foods. Additionally, the mortiño has a unique flavor, somewhat sweet and acidic, that pairs well with most proteins such as pork, fish, and chicken; and it is an ideal accompaniment to sweets, chocolate, ripe banana, passion fruit, and various Ecuadorian pastry recipes.
Powerful Latin American Blue Aràndano
There are about 800 species of Latin American mortiño. However, two species native to Central and South America have earned the title of "super fruits" due to their extraordinary level of antioxidant compounds and potential health benefits. These two aràndano blue species contain two to four times more antioxidants than North American blueberries (previously thought to be the most potent). They are cavendishia grandifolia and anthopterus wardii. These mortiño species grow wild in Ecuadorian Andean mountains and are highly demanded internationally, especially in Europe and the United States. The highly sought-after benefit of antioxidants is that they prevent oxidative stress in the body, a chemical reaction that damages or kills cells and leads to various disorders, including cancer and cardiovascular diseases. Although many foods, especially fruits and vegetables, are rich in antioxidants, it has been found that mortiños are particularly rich sources of them.
The Multiple Uses of the Andean Pearl
The mortiño has a high content of phosphorus, fiber, calcium, and vitamins B1 and C. Phosphorus is a mineral that helps improve memory and aids in the formation and fixation of calcium in bones. Therefore, its consumption is especially recommended for pregnant women and children. It is also a rich source of vitamin C, which prevents infections. The pigments of the mortiño contain flavonoids (plant substances) that provide antioxidant benefits. Vitamin B is beneficial for the nervous system, and its deficiency can cause issues like depression. Fiber stimulates digestion and prevents constipation. Due to these nutritional advantages, it is recommended to take advantage of this fruit. The suggested daily dose is half a cup during the harvesting season. Experts advise eating it raw and fresh, as vitamins are lost during cooking. People with gastritis or ulcers should moderate their intake of mortiño to half a cup per week, since its acidity can activate the disease. Recent studies also suggest that mortiño has anti-inflammatory properties that might help treat lung conditions, though further research is needed.
In the kitchen, mortiño has other uses. Being acidic and aromatic, it is commonly used in savory and sweet recipes, such as compotes, jams, ice creams, cakes, pies, and milkshakes. It is also used in sauces to accompany beef, lamb, or chicken. This fruit is used to prepare the famous Ecuadorian drink "Purple Cow," which is complemented with strawberries, blackberries, and babaco — fruits that are also rich in calcium, phosphorus, and vitamins B1 and C.
