The fruit has a very delicate flavour, somewhat like strawberries, but with a bit of tartness to it. The seeds are very small.
It grows on an evergreen shrub related to myrtle, which grows up to 4 ½ metres (15 feet) tall. It can be grown from seed or cuttings. It has glossy, dark-green leaves, and small, white or pink, bell-shaped flowers in the spring. The fruit appears in the autumn.
There is not much fruit before the third year. By its third year, each Ugni bush will bear about 1 kg (2 pounds) of fruit. After that, each year, fruit production will increase by another 1 kg (2 pounds) per year.
Australian growers have coined and trademarked the name “Tazziberries” for the fruit. They are being grown in Australia in Victoria and Tasmania.
New Zealand growers are marketing it as “NZ Cranberries.”
Ugni can be eaten out of hand, or cooked into jams.
Ugni is native to Chile and Bolivia. It was identified in 1844.
Part of its scientific name is in honour of a Juan Ignacio Molina (1737-1829.)