The harvesting of calafate, a wild fruit native to Chilean Patagonia, has grown in importance in recent years due to its valuable nutritional and medicinal properties. This small, deep purple fruit is known for its high antioxidant content, making it a superfood with multiple health benefits. Tradition has it that “those who eat calafate always return to Patagonia” and today, more than ever, we are trying to preserve and benefit from this natural treasure.
Calafate (Berberis microphylla) is rich in anthocyanins, which help protect cells from oxidative damage, helping to prevent premature ageing and chronic diseases such as cardiovascular disease. According to studies carried out by the University of Chile, the concentration of anthocyanins in calafate exceeds that found in other more common berries, such as blueberries, underlining its antioxidant power.
Calafate also contains vitamin C, an essential nutrient that boosts the immune system and improves iron absorption, helping to prevent anaemia. It is also a good source of fibre, which makes it beneficial for digestive health and the regulation of intestinal transit.
Harvesting calafate in Patagonia is important not only for its nutritional properties, but also for the impact it has on local communities. For many Patagonian families, harvesting calafate is a source of income and part of the region’s tradition and cultural identity. However, it is vital that this activity is carried out in a sustainable way, respecting the natural environment and ensuring the plant is preserved for future generations.
As the demand for natural superfoods of Chilean origin grows, calafate is emerging as a jewel of biodiversity, offering a unique combination of flavour and health benefits. Responsible harvesting not only contributes to the well-being of those who consume the fruit, but also strengthens local development and the conservation of Patagonia’s native flora.
With its potential still being explored, the Calafate continues to conquer palates and international markets, bringing the best of southern Chile to the rest of the world.
