Best Ugni Berry Recipes and Cooking Techniques for Perfect Results

This fruit’s delicate sweetness and subtle acidity shine when handled with care.

By Medha deb

Created on Oct 7, 2025

This fruit’s delicate sweetness and subtle acidity shine when handled with care.

Best Ugni Berry Recipes (+ How to Cook Perfectly)

Ugni berries, known scientifically as Ugni molinae and often called Chilean Guava or sometimes ‘Queen Victoria’s Strawberries’, offer a delightful blend of delicate sweetness, aroma, and subtle tartness. Though lesser-known than their guava relatives, these small, round, red berries are cherished among culinary enthusiasts for their adaptability in baking, preserves, desserts, and savory fare. This guide features the top Ugni berry recipes, cooking advice, ingredient substitutions, and expert tricks for achieving consistently outstanding results.

About Ugni Berries
Ugni Berry Cooking Essentials
Ugni Berry Muffins
Ugni Berry Cookies
Tazziberry Friands (Ugni Variation)
Ugni Berry Jam and Preserves
Savory Ugni Berry Applications
Expert Tips for Cooking Ugni Berries
Frequently Asked Questions

About Ugni Berries

Ugni berries, sometimes called murtilla (in Chile) or strawberry myrtle, are prized for their aromatic, sweet flavor reminiscent of wild strawberries and guava. The berry typically measures up to 1cm in diameter, with deep red or magenta tones when ripe. Historically, they have played a role in South American diets, from fresh snacks to jams and baked goods.

Flavor Profile: Sweet, slightly tart, aromatic; hints of strawberry, guava, and spice.
Season: Late autumn to early winter, depending on region.
Uses: Eaten fresh, baked into cakes/muffins, preserves, sauces.
Nutrition: Rich in vitamin C, antioxidants, fiber.

Ugni berries are rarely found in supermarkets but can often be sourced from home gardens or specialty fruit growers. When fresh berries are unavailable, similar small berries (like cranberries or alpine strawberries) can be substituted without major effects on culinary outcome.

Ugni Berry Cooking Essentials

Cooking Ugni berries is simple but a few principles ensure best texture and flavor:

Fresh vs. Frozen: Fresh berries are optimal, but frozen Ugni berries retain most flavor and work in baking or jams.
Gentle Folding: Always fold berries into batters gently to avoid breaking their skins and releasing excess juice prematurely.
Sweetness Adjustment: Taste berries before cooking—if more tart than sweet, increase sugar slightly or pair with honey.
Pairings: Complement with lemon zest, almond meal, vanilla, or coconut.

Ugni Berry Muffins

Ugni Berry Muffins are the flagship baked treat, showcasing the berries’ bright flavor and chewy texture. Here is the essential recipe and creative ideas:

Classic Ugni Muffin Recipe

120 g butter
250 g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
2 eggs
120 g soft light brown sugar
75 ml milk
130 g Chilean Guava (Ugni) berries
Grated zest and juice of 1 lemon

Cooking Steps

Preheat oven to 190°C. Line a 12-hole muffin tin with paper cases.
Melt butter gently and cool.
Sift flour, baking powder, bicarbonate, and salt into a large bowl.
Lightly beat eggs.
Mix cooled butter, sugar, eggs, milk, lemon zest and juice in a bowl.
Fold flour mix into the wet ingredients, using minimal strokes for tenderness.
Gently fold in Ugni berries last—avoid crushing skins.
Fill each muffin case two-thirds full.
Bake 20 minutes until pale golden. Test with a skewer (should come out clean).

Flavor Variations and Substitutions

Substitute half or all Ugni berries with cranberries, blueberries, or diced pear if short on supply.
Add a handful of chopped pecans or walnuts.
Use orange zest for a tangier muffin.
Fold in white or dark chocolate chips.
Swirl in a teaspoon of vanilla or almond extract.

Serving Suggestions

Serve warm with butter or a dollop of berry compote.
Drizzle with honey for added sweetness.
Pair with a fresh herbal tea for a refreshing finish.

Ugni Berry Cookies

Ugni berries provide juicy bursts and contrast in soft, chewy cookies. Whether you want a nutty school lunch snack or gluten- and nut-free cookies, Ugni berries pair beautifully with dates, chocolate, coconut, or seeds.

1 cup chopped dates, softened with boiling water
1 egg
2 tablespoons peanut butter (or sunflower seed butter for nut-free)
1/2 cup desiccated coconut
1/2 cup almond flour (or oat flour for nut-free)
2 tablespoons flaxseeds or chia seeds
1/2 teaspoon baking powder
A pinch of salt
1/3 cup dark chocolate chunks
1/3 cup Ugni (Chilean Guava) berries

Instructions

Preheat oven to 180°C.
Pulse dates, egg, peanut butter, coconut, flour, seeds, baking powder, and salt in a food processor until combined.
Tip mixture into a bowl and stir in chocolate and Ugni berries gently.
Roll into balls, flatten slightly, and place on lined baking sheets.
Bake 12–15 minutes until golden at edges, soft in center.

Alternative Mix-ins for Custom Cookies

Swap chocolate for white chocolate or butterscotch chips.
Mix in chopped dried apricots or raisins.
Replace almond with oat flour for a nut-free version.
Sprinkle a pinch of cinnamon or cardamom for warmth.

Tazziberry Friands (Ugni Variation)

Friands are moist, gluten-free French cakes baked with almond flour and whipped egg whites, featuring fruit gently folded in for pockets of flavor. While Tazziberries are used in the classic recipe, Ugni berries (Chilean Guava) serve as an excellent substitute.

150 g melted and cooled butter
150 g pure icing sugar
50 g rice flour
100 g almond meal
4 egg whites, lightly whisked
150 g Ugni berries (or Tazziberries)

Preparation and Baking

Preheat oven to 160°C; grease friand, muffin, or cupcake cases.
Sift icing sugar, rice flour, and almond meal together.
Stir in the cooled butter to form a thick paste.
Add half the whisked egg whites, fold, then gently add the remainder.
Sprinkle Ugni berries over the batter and fold gently.
Divide batter among cases and bake 20–30 minutes until golden and set.
Cool before removing for best texture.

Friand Customization Ideas

Add lime or lemon zest for citrus zing.
Mix in chopped white chocolate.
Sprinkle flaked almonds on top before baking.

Ugni Berry Jam and Preserves

Ugni berries, thanks to their high pectin content, make naturally thick and aromatic jams and preserves. Homemade jam captures their floral profile and keeps for months. Here is the basic method:

500 g Ugni berries, rinsed
350 g granulated sugar
Juice 1 lemon

Jam-Making Steps

Combine Ugni berries, sugar, and lemon juice in a heavy saucepan.
Mash berries slightly for a textured jam.
Bring gently to a boil, stirring to dissolve sugar.
Reduce heat and simmer 10–15 minutes until thickened (test by dripping a spoonful onto a cold plate – it should set).
Pour into sterilized jars, seal, and cool.

Preserve Variations

Add a cinnamon stick or star anise during cooking for spiced jam.
Blend Ugni berries with cranberries for tartness.
Mix with a splash of ginger juice.

Serving Ideas

Spread over toast, scones, or warm muffins.
Layer into yogurt or parfaits.
Use as a filling in sponge cakes or thumbprint cookies.

Savory Ugni Berry Applications

Though mostly used in sweets, Ugni berries add unique contrast to savory dishes, sauces, and salads.

Ideas for Savory Ugni Berry Dishes

Berry Vinaigrette: Simmer Ugni berries with balsamic vinegar, strain, and whisk into olive oil for a berry vinaigrette over spicy greens and cheese.
Glazed Poultry: Heat berries with a splash of ginger and citrus, glaze roasted or pan-fried chicken for a sweet-tart finish.
Salsa: Dice Ugni berries with tomatoes, red onion, and cilantro; serve with grilled fish or duck.
Fruit and Herb Cheese Plate: Pair fresh Ugni berries with Brie or blue cheese and aromatic herbs.

Expert Tips for Cooking Ugni Berries

Maximize Freshness: Use freshly picked berries whenever possible; refrigerate only briefly.
Freezing: Freeze berries on trays in a single layer, then store in containers for up to 8 months. Use direct from frozen in baking.
Flavor Booster: Pair with citrus zest (lemon/lime/orange), vanilla bean, or light honey for depth.
Gently Blend: Always fold berries in at the end of mixing to prevent bursting and soggy results.
Adapt Bakes: For smaller harvests, combine with other berries (cranberries, garden strawberries, huckleberries) – flavor will remain nuanced and sweet.
Pectin Power: Berries’ pectin gives jams and jellies great texture without added thickeners; cook gently and test for set.

Frequently Asked Questions

Q: Can I grow Chilean Guava (Ugni) at home?

A: Ugni molinae is a hardy shrub suitable for temperate gardens. It prefers partial shade and moist, well-drained soil, and can be grown in containers or garden beds. Berries typically mature in late autumn.

Q: What are the best substitutions for Ugni berries?

A: Cranberries, blueberries, alpine strawberries, or diced pear are effective if your berry harvest is light or supplies run short in recipes.

Q: Are Ugni berries safe to eat raw?

A: Yes, they are edible and safe. The fresh berries have a sweet perfume and soft texture, often enjoyed out of hand or as a garnish for desserts.

Q: How do I prevent Ugni berries from bursting in baking?

A: Always fold them gently into batter as the last step, avoiding over-mixing. If using frozen berries, place directly into the batter from the freezer.

Q: What’s the main difference between Ugni berries and true guava?

A: Ugni berries are smaller, more aromatic, and distinctly sweet-tart compared to larger, tropical guavas. They contain more natural pectin, which helps jams set without added gelatin.

Ugni Berry Recipe Master Table

Recipe	Key Ingredients	Flavor Profile	Cooking Time	Difficulty Level
Ugni Muffins	Ugni berries, flour, eggs, butter, lemon zest	Sweet, tangy, aromatic	20 min bake	Easy
Ugni Cookies	Dates, nuts/seeds, chocolate, Ugni berries	Chewy, nutty, fruity	15 min bake	Easy
Tazziberry/ Ugni Friands	Almond meal, egg whites, butter, berries	Moist, chewy, berry-rich	20-30 min bake	Moderate
Ugni Jam	Ugni berries, sugar, lemon juice	Thick, floral, sweet	25 min (inc. prep)	Easy
Savory Vinaigrette	Ugni berries, balsamic vinegar, oil	Tart, bright, fruity	10 min prep	Easy

In summary, Ugni (Chilean Guava) berries excel across baking, snacks, preserves, sauces, and even savory plates. Their delicate perfume and vibrant sweetness enhance both familiar and creative dishes. Use expert tips to preserve their texture and flavor, adapt recipes to your harvest, and enjoy the full culinary potential of one of South America’s most delicious but underrated berries.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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