The mortiño, or the blue arándano, 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, meaning the plant is relocated to a prepared land with better sunlight, good slopes, and acidic soils. After transplantation, it can take up to three or four years to reach optimal production levels. The fruits of the mortiño are round, approximately 1.2 cm in diameter, green during the growth stage, and dark red, appearing black or violet when ripe. This fruit is healthy and eco-friendly, as it contains high amounts of vitamins, antioxidants, and free radicals that protect humans from toxic components ingested from processed foods or crops grown with pesticides. Additionally, the mortiño has a unique taste, between sweet and acidic, which pairs well with most proteins like pork, fish, and chicken; and is the perfect accompaniment for sweets, chocolate, ripe plantains, passion fruit, and various Ecuadorian pastry recipes.
Super powerful Latin American blue arándano
There are about 800 species of Latin American mortiños. However, two species in particular, native to Central and South America, have earned the title of "super fruits" because of their extraordinary level of antioxidant compounds and potential health benefits. These two blue arándano species contain two to four times more antioxidants than North American blueberries (which were previously thought to be the most powerful). They are cavendishia grandifolia and anthopterus wardii. These mortiño species grow wild in the Ecuadorian Andean páramos and are highly demanded internationally, especially in Europe and the United States. The highly sought-after antioxidant benefit prevents oxidative stress, a chemical reaction that damages or destroys cells and causes various disorders, including cancer and cardiovascular diseases. While many foods, particularly fruits and vegetables, are rich in antioxidants, it has been found that mortiños are especially rich sources of them.
The multiple applications of the Perla Andina
The mortiño has a high content of phosphorus, fiber, calcium, and vitamins B1 and C. Phosphorus is a mineral that helps improve memory and supports 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 helps prevent infections. The pigments in mortiño contain flavonoids (plant substances) that provide antioxidant benefits. Vitamin B is good for the nervous system, and its deficiency can cause issues such as depression. Fiber stimulates digestion and prevents constipation. Due to these nutritional advantages, it is recommended to enjoy this fruit. The suggested dose is half a cup daily, during the harvest season. Experts suggest consuming it raw and fresh since cooking destroys some vitamins. People with gastritis or ulcers should moderate their intake to half a cup per week, as acidity can activate the condition. Recent studies also indicate that mortiño has anti-inflammatory properties that could help treat respiratory conditions, but more research is still needed.
In the kitchen, mortiño has other uses; being acidic and aromatic, it is commonly used in both savory and sweet recipes, such as jams, jellies, ice creams, cakes, pies, and milkshakes. It’s also used in sauces to accompany beef, lamb, or chicken dishes. This fruit is essential in preparing the famous Ecuadorian drink "colada morada," which is complemented with strawberries, blackberries, and babaco, fruits that are also rich in calcium, phosphorus, and vitamins B1 and C.
