The correct spelling of the fruit is "New Zealand Dacryberry". It is pronounced as /dækriˈbɛri/. The word "Dacryberry" originates from the Greek word "Dakrya" meaning tears and "berry." This berry is native to New Zealand and is said to have a unique flavor profile ranging from tart to sweet. Its color ranges from deep purple to almost black with a glossy surface. The fruit's high antioxidant content makes it a popular ingredient in jams and jellies.
The term "New Zealand Dacryberry" refers to a small evergreen tree native to the country of New Zealand, scientifically known as Myrsine australis. It belongs to the family Myrsinaceae and is commonly found in forests and coastal areas of the North Island and northern parts of the South Island of New Zealand.
The New Zealand Dacryberry typically reaches a height of about 10 meters, exhibiting a dense and rounded crown. Its bark is smooth and reddish-brown, while its leaves are glossy and leathery, varying in shape from elliptical to oblanceolate. The foliage tends to be a dark green color, with the upper surface being smooth and the underside slightly glandular in texture.
This tree species produces small, round berries that are a key characteristic of the New Zealand Dacryberry. These berries are typically red or purple when ripe, measuring around 7-10 millimeters in diameter. They contain a single seed and are enjoyed by various native bird species, contributing to seed dispersal. The New Zealand Dacryberry is dioecious, meaning male and female flowers are found on separate trees.
Due to its astringent properties, the extracts and decoctions derived from the bark and leaves of the New Zealand Dacryberry have been traditionally used in Māori medicine for treating various ailments such as diarrhea, dysentery, and skin conditions. Additionally, the attractive foliage and berries make this tree species a popular choice for ornamental purposes in gardens and landscapes.