Mora is a tart, red Andean blackberry.
Mora has the richness of rhubarb and tartness of cranberry. Fruity and full-bodied with a natural kick, it is a great alcohol-free alternative to red wine as Mulled Mora or a Sangria-style punch. Mora is great for jams, jellies and tarts; and for meat and poultry.
The Andean Blackberry, Mora de Castilla, is larger and more intense than its European relative. It is known as or Castillian Blackberry. Eight other edible species and some forty wild species have been identified.
Mora contains B Group Vitamins and Vitamin C. High in iron, it counteracts anaemia. Its calcium and phosphorus strengthens bones and teeth. 100ml Mora pureé contain 52 calories.