Jabuticaba are traditional Brazilian berries native to the states of Minas Gerais, Goiás, and São Paolo. The berries are dark purple in color with a thick skin and they grow on tree trunks. Jabuticaba berries have a very short shelf life and begin to ferment 3 to 4 days after being picked, and the jabuticaba tree takes between 6 and 8 years to ear fruit, which is why these berries are so prized.

They also contain antioxidants, calcium, potassium, iron, phosphorus, and vitamins C and E. The flavors are a combination of sweet and acidic. People usually enjoy them fresh and eaten out of hand, but the berries are also often made into jellies, juices, and jams.

Malbec originally comes from southwest France, but recently it has become one of the most important grape varieties in Argentina, where it developed an entirely different flavor profile. Due to the unique geographic and climatic features, Argentinian Malbec usually displays fruity notes of cherries, strawberries, or plums that are complemented by soft and velvety tannins.

When aged in oak, the wine usually develops chocolate, vanilla, tobacco, or cocoa nuances. Argentinian Malbec is best paired with grilled or roasted beef, especially leaner cuts such as skirt steak, but it can also work well with pork or poultry.

The açaí palm is a palm tree cultivated for hearts of palm and for its fruit, known as the açaí berry. The berries are highly sought after due to their supposed medicinal properties, and they are often classified by producers as a type of "superfood." They are a dark purple in color, resembling large blueberries.

In the Amazon region, where they have been a staple food for centuries, açaí berries are consumed beaten into a pulp. The flavor is described as a combination of chocolate and berries. As the raw fruit must be processed within 24 hours of harvesting, the berries have only recently gained worldwide popularity due to modern technology and transport. 

Guarana is a plant that is cultivated throughout northern parts of Brazil and Venezuela, countries that are often praised for their berries. The name of the plant comes from the Guarani tribe that lives in Brazil. The tribe believes that guarana has magical properties and that it is a cure for many bowel problems.

Both the tribe and the plant were discovered in the 18th century by a German botanist named C. F. Paullini. The key ingredient of guarana is guaranine, an element that is chemically identical to caffeine, which is the main reason for the energy boost after the consumption of guarana. 

Cape gooseberry is a plump yellow fruit, yielded from an unusual perennial plant native to high-altitude areas. The plant and the fruit share the same name, and are believed to have originated in Brazil, from where they spread to other South American highland regions, and eventually to other continents, primarily southern African regions and Australia, where they are still cultivated and used as a common ingredient.

Ripe cape gooseberry has golden yellow or light orange color, smooth skin, and its insides are filled with barely noticeable seeds. The fruit is usually no bigger than a grape pod. It has a sweet and slightly tart taste, which makes it a perfect ingredient that is commonly incorporated in sweet pies, tarts, cakes, or jams.

Native to South America, aguaymanto (Physalis peruviana), called topotopo in the indigenous Quechua language, is a perennial herb that produces edible, round, yellowish-orange berries which have a soft, succulent flesh characterized by a pleasant, tangy sweetness.

Mainly distributed in Peru, Chile, Ecuador, Colombia and the Argentine provinces of Salta and Jujuy, the plant is typically gathered from the wild, and it is closely related to tomatoes, eggplants, and potatoes. The indigenous populations, including the Incas, have long consumed the fruits of the aguaymanto plant.