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The goji berry, or wolfberry, is the small bright red-orange oblong fruit of a thorny nightshade shrub from north-central China, almost always sold and eaten dried. Chewy and leathery like a tiny elongated raisin, it tastes tangy-sweet with a faint savoury edge, something between a cranberry and a sun-dried tomato. For centuries it has flavoured Chinese soups, congee, stews and herbal tonic teas; in the West it arrived in the 2000s rebranded as an antioxidant superfood, scattered over smoothie bowls, granola and trail mix.
What to look for, from dried, loose and bright red to damp, clumped and mouldy.