The fruit is sometimes marketed as "Ugniberry", as "New Zealand cranberry" in New Zealand,[2] and the name "Tazziberry" has been trademarked in Australia,[3] but it is not a native plant to these countries.
Ugni is a shrub from 30 cm to 170 cm tall with evergreen foliage. In some exceptional cases, the shrub can grow up to 3 m in height. The leaves are opposite, oval, 1–2 cm long and 1-1.5 cm broad, entire, glossy dark green, with a spicy scent if crushed. The flowers are drooping, 1 cm diameter with four or five white or pale pink petals and numerous short stamens; the fruit is a small red, white or purple berry 1 cm diameter. In its natural habitat, the Valdivian temperate rain forests, the fruit matures in autumn from March to May.
Sometime prior to 1896 Ugni molinae was introduced to Robinson Crusoe Island where it became an invasive species colonizing open patches and forming dense brushes.[5]
The fruit is cultivated to a small extent. The usage of the fruit in cuisine is limited to southern Chile where it grows natively as well as in small-scale commercial agriculture in New Zealand. It is used to make the traditional liqueurMurtado that is made of aguardiente and sugar flavoured by conserving murtas inside the bottle. It is also used to make jam and the murta con membrillodessert and in Kuchen.[4]
