At the top and at the bottom of this page you see the edible fruits of Fuchsia boliviana, which in South-America still are
eaten and even sold in markets by the local population, as I read somewhere on the
Personally, I don't relish fuchsia-fruits, although several other hobbyists on the Internet highly recommend them and even make jam out of them. But this is a question of personal taste, of course. Someone else on the web (forgotten the address) agreed with me, writing this:
"Fuchsia fruits are eaten raw. The fruit of all species and cultivars of this genus is edible, though in many instances the fruit leaves an unpleasant after-taste in the mouth."
I experience a kind of tingling on the tongue, caused by the seeds. Kiwi-fruits sometimes give the same effect, especially when overripe.
The fruit's inside looks a lot like a kiwi's, but far smaller - it is green, and the seeds lie around a central cylinder of fruit-flesh. In the cross-section of the fuchsia-fruit, however, 4 separate compartments are visible with brown seeds (below), while kiwi-seeds are black and lie in a circle (see picture above left).