Makomako (Wineberry)

Aristotelia serrata

Common & Folk Names

• Makomako (Māori)
• Wineberry
• New Zealand Wineberry
• Mako

Plant Family

Elaeocarpaceae

Geographic Location

Endemic to New Zealand. Found throughout the South Island, lower North Island, and Stewart Island/Rakiura. Common in regenerating native forest, forest margins, stream banks, and damp river margins from lowland to subalpine zones (sea level to 1200 metres elevation). Most abundant in disturbed forest areas following natural tree falls, landslips, storm damage, and forest clearings where it acts as a pioneer species in forest regeneration. Thrives in areas with high rainfall and cool temperate climates.

Habitat

Makomako is a colonising species that takes advantage of ecological disturbances, establishing quickly in forest gaps and clearings. Naturally occurs in moist forest and scrubland, particularly along stream margins, wetland edges, and damp gullies. Prefers partial shade to full sun, moderate to high moisture, and cool, humid conditions. As a light-demanding pioneer, it establishes rapidly in disturbed areas but is eventually shaded out by slower-growing canopy species. Plays a crucial role in forest succession and native ecosystem regeneration.

Growing Conditions

Sun: Full sun to partial shade; tolerates shade when young but grows more vigorously in light

Soil: Moist, well-drained, fertile soil; tolerates moderately poor drainage; prefers slightly acidic to neutral pH (5.5-7.0); thrives in humus-rich forest soils

Propagation: Seed (requires stratification – cold treatment for 3 months improves germination), semi-hardwood cuttings (taken in late summer/autumn). Seeds dispersed by native birds (kererū, tūī, bellbirds) who eat the berries.

Care: Fast-growing (can grow up to 1 metre per year in ideal conditions), reaching 5-10 metres at maturity. Frost-tender when very young but becomes hardy once established. Benefits from shelter from strong winds. Prune to shape or control size. Short-lived (15-25 years typically) but regenerates readily from seed. Replace aging specimens with young plants for continuous berry production.

NZ Planting Calendar

Sowing (seeds): Spring (September–November) after 3 months cold stratification

Propagation (cuttings): Late summer/autumn (February–April) – semi-hardwood cuttings

Planting: Spring (August–October) for best establishment

Flowering: Spring (October–December) – small white flowers

Berry harvest: Late summer to autumn (February–April) when deep purple-black; ripen sequentially over several weeks

Leaf harvest: Year-round; spring/summer (October–February) for most vigorous growth

Note: Endemic NZ native; fast-growing (up to 1m/year); pioneer species; short-lived (15-25 years); frost-tender when young

Harvesting Guidelines

Leaves: Harvest year-round, though traditionally preferred in spring and summer when growth is most vigorous. Select healthy, undamaged leaves from multiple plants. Take only 2-3 leaves per plant maximum to ensure plant vitality. Wash leaves thoroughly. For drying, spread in single layer in warm (not hot), well-ventilated, shaded area. Dry until brittle. Store in airtight containers away from light.

Bark: Harvest sustainably from fallen branches or prunings rather than stripping from living trees. Never ring-bark (remove bark completely around trunk) as this kills the tree. Harvest small strips from branches only. Traditional practice involved careful, selective harvest that didn’t harm the tree. Dry bark in shade, store in airtight containers.

Berries: Harvest when fully ripe (deep purple-black to almost black color), typically late summer to autumn (February-April in New Zealand). Berries ripen sequentially over several weeks. Harvest ripe clusters gently to avoid damaging tree. Birds compete for berries – harvest promptly when ripe. Fresh berries are highly perishable (use within 1-2 days) or process immediately into juice, jam, or wine. For drying, spread in single layer and dry at low temperature (35-40°C) to preserve anthocyanins. Frozen berries retain antioxidant properties well.

Parts Used

• Leaves (primary for medicinal use)
• Bark (traditional medicinal use, particularly for burns)
• Berries/fruit (food and medicine)
• Seeds (contain bitter compounds, typically removed when processing berries)

Constituents & their Actions

Makomako’s therapeutic properties arise from diverse phytochemicals, with leaves containing unique indole alkaloids and berries providing exceptional anthocyanin antioxidants comparable to the highly-researched Chilean maqui berry (Aristotelia chilensis).

Anthocyanins (Berries, very high concentration):

The berries contain exceptionally high levels of anthocyanins – purple-black pigments responsible for the deep berry color. While specific analysis of A. serrata is limited, its close relative A. chilensis (Chilean maqui berry) contains 3-4% anthocyanins in dried berries, with delphinidin glycosides predominating. A. serrata berries likely have similar composition:

• Delphinidin 3-O-glucoside-5-O-glucoside (likely primary)
• Delphinidin 3-sambubioside-5-glucoside
• Delphinidin 3-glucoside
• Cyanidin glycosides (lower amounts)
• Delphinidin 3-sambubioside

Note: Delphinidin-type anthocyanins (with three hydroxyl groups on the B-ring) possess stronger antioxidant capacity than cyanidin-type (two hydroxyl groups) or pelargonidin-type (one hydroxyl group) anthocyanins found in most berries.

The main actions of anthocyanins are:

• Antioxidant (extremely potent free radical scavenging – among highest ORAC values of any berry)
• Anti-inflammatory (reduce inflammatory cytokines and mediators)
• Vascular protective (strengthen capillaries, improve circulation)
• Neuroprotective (protect against oxidative brain damage)
• Photoprotective (protect against UV damage)
• Cardioprotective (improve endothelial function, reduce LDL oxidation)
• Anti-diabetic (improve glucose metabolism, enhance insulin sensitivity)

Flavonoids (Berries and leaves):

Including quercetin derivatives, myricetin, kaempferol, and other flavonol glycosides.

The main actions of flavonoids are:

• Antioxidant (synergise with anthocyanins)
• Anti-inflammatory
• Vascular protective (reduce capillary fragility)

Phenolic Acids (Berries, leaves, bark):

Including gallic acid, protocatechuic acid, ellagic acid, and caffeic acid derivatives.

The main actions of phenolic acids are:

• Antioxidant
• Antimicrobial
• Anti-inflammatory
• Astringent (particularly gallic and ellagic acids)

Tannins (Bark, leaves, moderate amounts):

Condensed tannins and hydrolysable tannins providing astringent properties.

The main actions of tannins are:

• Astringent (tissue-tightening, protective barrier formation)
• Antimicrobial (bacteriostatic)
• Anti-inflammatory
• Wound healing (promote tissue contraction and healing)

Ellagic Acid (Bark, berries):

A polyphenolic compound with potent biological activities.

The main action of ellagic acid is:

• Antioxidant (particularly protective against cellular damage)
• Anti-inflammatory
• Potential anti-mutagenic properties

Indole Alkaloids (Leaves, unique to Aristotelia species):

A. serrata leaves contain unique indole alkaloids specific to this genus, including aristoteline, aristotelinone, serratoline, serratolenone, peduncularine, and aristomakine (an unusual indole alkaloid with an N-isopropyl group). These alkaloids have been isolated and structurally characterised but their pharmacological activities remain largely unstudied.

The actions of indole alkaloids (theoretical, based on chemical class):

• Potential bioactive compounds (require further research)
• May contribute to traditional medicinal effects

β-Sitosterol (Bark):

A plant sterol with anti-inflammatory properties.

The main action of β-sitosterol is:

• Anti-inflammatory
• Potential immune-modulating effects

Actions with Mechanisms

Vulnerary (Wound Healing) & Dermatological:
Makomako’s primary traditional use centers on wound healing and skin conditions, particularly burns. The tannins in bark and leaves create an astringent protective barrier over wounds, which in turn tightens tissues and reduces fluid loss from burn injuries, which in turn protects the underlying tissue from infection and desiccation, which in turn creates optimal conditions for healing. Tannins also possess antimicrobial properties that prevent bacterial colonisation of wounds, which in turn reduces infection risk and allows unimpeded healing. The anti-inflammatory compounds (phenolic acids, flavonoids) reduce excessive inflammation at wound sites, which in turn decreases pain, redness, and swelling, which in turn accelerates the healing process. Ellagic acid and other phenolic compounds provide antioxidant protection to regenerating tissues, which in turn protects new cells from oxidative damage during the metabolically active healing phase. Traditional preparation involved boiling leaves or bark to create an infusion or decoction, which was then applied as a wash, bath, or poultice directly to burns, infected wounds, cuts, and skin irritations. The cooling, soothing astringent action provided immediate symptomatic relief while the antimicrobial and tissue-protective effects supported healing.

Antioxidant (Systemic Protection):
Makomako berries provide exceptional antioxidant protection comparable to the world’s most antioxidant-rich fruits. The high concentration of delphinidin-type anthocyanins creates powerful free radical scavenging capacity, which in turn neutralises reactive oxygen species (ROS) and reactive nitrogen species throughout the body, which in turn protects cellular components (DNA, proteins, lipid membranes) from oxidative damage, which in turn reduces cellular aging and degenerative processes. Anthocyanins demonstrate particular affinity for protecting vascular endothelium and neural tissues from oxidative stress. The synergistic combination of anthocyanins, flavonoids, phenolic acids, and ellagic acid creates comprehensive antioxidant protection through multiple mechanisms – direct radical scavenging, metal ion chelation, and upregulation of endogenous antioxidant enzymes (superoxide dismutase, catalase, glutathione). Studies on A. chilensis (close relative) show ORAC (Oxygen Radical Absorbance Capacity) values of 194-241 μmol Trolox equivalents per gram dry weight – among the highest recorded for any berry. This exceptional antioxidant capacity supports whole-body health by reducing oxidative stress implicated in aging, chronic disease, and inflammation.

Anti-inflammatory:
Multiple constituents provide anti-inflammatory effects through complementary pathways. Anthocyanins inhibit pro-inflammatory cytokine production (TNF-α, IL-1β, IL-6), which in turn reduces inflammatory cascade activation, which in turn decreases systemic inflammation. Anthocyanins also inhibit COX-2 and iNOS (inducible nitric oxide synthase) enzymes, which in turn reduces prostaglandin and nitric oxide production at inflammation sites, which in turn alleviates pain, swelling, and tissue damage. Phenolic acids and flavonoids modulate NF-κB signaling (master regulator of inflammatory gene expression), which in turn down-regulates inflammatory mediator production at the genetic level. Tannins provide topical anti-inflammatory effects by reducing tissue permeability and edema. Anti-inflammatory effects benefit both acute conditions (wounds, burns, infections) and chronic inflammatory states (arthritis, inflammatory bowel conditions, vascular inflammation).

Cardiovascular Protective & Vascular Supportive:
Anthocyanins demonstrate significant cardiovascular benefits through multiple mechanisms. They improve vascular endothelial function by increasing nitric oxide bioavailability, which in turn promotes vasodilation and healthy blood flow, which in turn reduces blood pressure and improves circulation. Anthocyanins strengthen capillary walls by stabilising collagen and elastin fibers in vessel walls, which in turn reduces capillary fragility and permeability, which in turn prevents easy bruising and supports healthy microcirculation. The antioxidant protection prevents LDL cholesterol oxidation, which in turn reduces oxidised LDL’s contribution to atherosclerotic plaque formation, which in turn protects against cardiovascular disease progression. Anti-inflammatory effects reduce vascular inflammation (a key driver of atherosclerosis), which in turn protects arterial health. Studies on A. chilensis demonstrate improved glucose metabolism, reduced fasting blood glucose, and enhanced insulin sensitivity, which in turn supports metabolic cardiovascular health.

Astringent:
The tannin content provides moderate astringent properties that tighten and tone tissues, which in turn reduces excessive secretions and bleeding. Internally, astringent effects help manage diarrhea by reducing intestinal fluid secretion and toning intestinal mucosa. Topically, astringent action tightens skin, reduces weeping from eczema or wounds, stops minor bleeding, and creates a protective barrier over damaged tissue. Traditional use for digestive complaints (including ulcers) likely benefited from astringent tissue-protective effects combined with antimicrobial and anti-inflammatory properties.

Antimicrobial:
Phenolic acids, tannins, and ellagic acid demonstrate antimicrobial activity against bacteria and potentially fungi. Tannins denature microbial proteins and disrupt cell membranes, which in turn provides bacteriostatic effects, which in turn prevents bacterial proliferation in wounds and infections. Studies on A. chilensis berries show antibacterial activity against multiple strains including Aeromonas hydrophila, Listeria innocua, and others. While specific antimicrobial research on A. serrata is limited, the similar phytochemical profile suggests comparable properties. Traditional use for infected wounds, sore eyes, and digestive infections reflects empirical understanding of antimicrobial effects.

Neuroprotective & Cognitive Support:
Delphinidin-type anthocyanins cross the blood-brain barrier and accumulate in brain tissue, which in turn provides direct antioxidant protection to neurons, which in turn protects against age-related cognitive decline and neurodegenerative processes. Research on A. chilensis shows anthocyanins protect photoreceptor cells from blue light damage by suppressing ROS production and reducing oxidative stress markers, which in turn prevents light-induced cell death – mechanisms likely applicable to other neural tissues. Antioxidant and anti-inflammatory effects may support memory, learning, and overall brain health. Studies on maqui berry show improvements in cognitive function and reductions in oxidative stress markers in the brain.

Photoprotective (Skin Protection from UV):
Anthocyanins provide significant protection against UV-induced skin damage. They absorb UV radiation directly, which in turn reduces the amount of UV reaching deeper skin layers. Anthocyanins also upregulate endogenous antioxidant systems (superoxide dismutase, catalase, glutathione), which in turn enhances the skin’s natural defense against UV-induced ROS, which in turn protects against DNA damage, premature aging, and UV-induced inflammation. Studies on A. chilensis show maqui extracts reverse UV-induced DNA damage in keratinocytes, reduce lipid peroxidation, and downregulate inflammatory cytokines in UV-exposed skin. Both internal consumption and topical application provide photoprotective benefits.

Anti-diabetic & Metabolic Support:
Research on A. chilensis demonstrates anthocyanins improve glucose metabolism through multiple pathways: they decrease hepatic glucose production by down-regulating gluconeogenic enzymes (glucose-6-phosphatase), which in turn reduces blood glucose from liver sources; they enhance insulin-stimulated glucose uptake in muscle cells, which in turn improves glucose clearance from bloodstream; they improve insulin sensitivity, which in turn enhances the body’s response to insulin. Studies show oral administration of maqui anthocyanins dose-dependently decreases fasting blood glucose in diabetic mice and improves glucose tolerance. While research specifically on A. serrata is lacking, the similar anthocyanin profile suggests comparable metabolic benefits.

Main Use

Makomako’s primary traditional use in rongoā Māori is as a topical vulnerary for burns, wounds, and skin conditions. Infusions or decoctions of leaves and bark were applied as washes, baths, or poultices to treat burns (particularly effective), infected wounds, cuts, skin irritations, sore eyes, and inflammatory skin conditions. The astringent, antimicrobial, anti-inflammatory, and tissue-protective properties create comprehensive wound healing support. Makomako was highly valued for burn treatment – the cooling astringent wash provided immediate relief while supporting healing and preventing infection. Traditional practitioners developed extensive expertise in preparing and applying makomako for dermatological conditions.

Internally, makomako leaves and bark were used traditionally for digestive complaints including stomach aches, ulcers, and diarrhea, likely benefiting from astringent, anti-inflammatory, and antimicrobial properties that soothe irritated digestive tissues and combat digestive infections.

The berries were eaten fresh as a food source (particularly by children) and squeezed to make a sweet drink. While traditional use focused primarily on food rather than concentrated medicine, modern understanding of the exceptional anthocyanin content suggests significant health benefits from regular berry consumption – particularly for cardiovascular health, antioxidant protection, anti-inflammatory support, and metabolic health. The berries provide some of the highest antioxidant capacity of any New Zealand native fruit.

Preparations

Leaf/Bark Infusion (Topical Wash): 2-3 fresh leaves or 1-2 teaspoons dried leaves (or small amount of dried bark) per cup boiling water. Steep covered 15-20 minutes. Strain well. Allow to cool to comfortable temperature. Apply as wash to affected skin 2-4 times daily, or use as compress by soaking clean cloth in infusion and applying to burns, wounds, or inflamed skin. Traditional method: boil leaves or bark for 5-10 minutes to create a stronger decoction, then cool and apply.

Poultice (Fresh Leaves or Bark): For acute treatment, crush or bruise fresh leaves to release juices. Apply crushed leaf material directly to wounds, burns, or skin irritations. Cover with clean bandage. Replace every few hours. Alternatively, apply fresh bark (from fallen branches) that has been soaked in water and bruised to soften. Traditional protocols varied by practitioner – some preferred fresh preparations, others used decoctions.

Bath (For Widespread Skin Conditions): Prepare strong decoction using a large handful (30-40g) of leaves and/or bark in 1-2 liters water. Boil 10-15 minutes. Strain and add to bath water. Soak affected areas for 15-30 minutes. Particularly beneficial for eczema, widespread skin irritation, or general skin health.

Eye Wash (For Sore Eyes): Bark infusion soaked in cold water (traditional preparation). Use only well-strained, very clean preparation. Apply with clean cloth to closed eyelids. Never pour directly into eyes without professional guidance. Modern practice: consult healthcare provider for eye conditions; other herbs (eyebright, chamomile) have more established safety profiles for eye use.

Tea/Infusion (Internal): 1-2 teaspoons dried leaves per cup boiling water, steep 10-15 minutes. Drink 2-3 cups daily for digestive support. Flavor is mildly astringent and pleasant. Can combine with other digestive herbs (peppermint, chamomile) for palatability.

Tincture (Leaves or Bark): 1:5 in 40-50% alcohol (dried material). Macerate 2-4 weeks, shaking daily. Strain. Dose: 2-4mL, 2-3 times daily for internal use (digestive support, anti-inflammatory). Limited traditional use of tincture form – decoctions and infusions were primary preparations.

Berry Juice: Crush ripe berries and strain through fine cloth or jelly bag to remove seeds (seeds are bitter). Fresh juice can be consumed immediately (1-2 tablespoons daily as antioxidant tonic) or diluted with water as a beverage. Juice is highly perishable – use fresh or preserve through freezing. Berries can also be cooked briefly with minimal water and strained to create juice concentrate.

Berry Syrup/Preserve: Combine berry juice with honey or sugar (equal parts or 2 parts juice to 1 part sweetener). Warm gently to combine (do not boil to preserve anthocyanins). Bottle and refrigerate. Take 1-2 tablespoons daily for antioxidant/cardiovascular support. Early European settlers made jam, jelly, and wine from makomako berries.

Fresh Berries: Eat fresh ripe berries as food (small handful daily). Sweet-tart flavor. Highly perishable – consume within 1-2 days of harvest. Can freeze whole berries for later use in smoothies or cooking.

Dried Berries: Dry at low temperature (35-40°C) to preserve anthocyanins. Store in airtight container. Use in teas, add to cereals, or rehydrate for cooking. Drying concentrates anthocyanins while extending shelf life.

Infused Oil (Leaves – Topical): Pack fresh slightly-wilted leaves into jar, cover with olive or sweet almond oil. Let sit in warm place (not direct hot sun) for 4-6 weeks, shaking daily. Strain. Use as healing oil for minor burns, wounds, or dry skin conditions. Can use as base for salve by combining with beeswax.

Bark Dye: Traditional non-medicinal use: bark bruised and steeped in water produces blue-black dye for textiles and materials.

Dosage

Topical Wash/Compress (Leaf or Bark Infusion): Apply to affected area 2-4 times daily until healed

Poultice (Fresh Leaves/Bark): Apply to wounds or burns, replace every 2-4 hours

Bath (Strong Decoction): Soak in medicated bath 2-3 times weekly for skin conditions

Eye Wash (Cold Bark Infusion): Apply to closed eyelids as needed (consult healthcare provider for eye conditions)

Internal Tea (Dried Leaves): 1-2 cups daily for digestive support

Tincture (1:5, 40%): 2-4mL, 2-3 times daily

Berry Juice (Fresh): 1-2 tablespoons daily as antioxidant tonic

Berry Syrup: 1-2 tablespoons daily

Fresh Berries: Small handful (15-30g) daily as food

Dried Berries: 1-2 tablespoons daily in food or tea

Duration: Can be used safely short-term for acute conditions (wounds, burns) until healed, or long-term for chronic support (antioxidant, cardiovascular). No known tolerance or dependency issues.

Safety & Drug Interactions

Scientific Evidence

Traditional Use Well-Documented: Extensive traditional use in rongoā Māori for burns, wounds, skin conditions, sore eyes, and digestive complaints is well-documented in ethnobotanical literature (Riley 1994, Best 1902, 1942, various historical accounts from Māori informants). Consistent use patterns across different iwi (tribes) and regions support efficacy of traditional applications.

Phytochemical Analysis – Limited for A. serrata: Chemical analysis of A. serrata has identified indole alkaloids in leaves (aristoteline, aristotelinone, serratoline, serratolenone, peduncularine, aristomakine – novel compounds unique to Aristotelia genus), β-sitosterol and ellagic acid in bark, and confirmed presence of tannins. Berry composition assumed similar to A. chilensis based on botanical relationship, visual appearance (deep purple-black berries indicating high anthocyanin content), and traditional use patterns, but comprehensive anthocyanin profiling of A. serrata berries has not been published in peer-reviewed literature.

A. chilensis Research Provides Insight: Aristotelia chilensis (Chilean maqui berry) is a close botanical relative in the same genus. Extensive research on A. chilensis provides strong evidence for likely properties of A. serrata:

Exceptionally High Antioxidant Capacity: Multiple studies confirm A. chilensis has among the highest ORAC values of any berry (194-241 μmol TE/g DW in one study, even higher in others), surpassing açai, blueberries, and other “superfruits”

Anthocyanin Composition: A. chilensis berries contain 3-4% anthocyanins (dry weight), predominantly delphinidin glycosides: delphinidin 3-glucoside-5-glucoside (most abundant, 50-59% of total anthocyanins), delphinidin 3-sambubioside-5-glucoside, with smaller amounts of cyanidin derivatives

Anti-inflammatory Activity: In vitro and animal studies show significant anti-inflammatory effects through COX-2 inhibition, cytokine reduction, and NF-κB modulation

Cardiovascular Benefits: Human clinical trial showed A. chilensis extract (162mg anthocyanins 3x daily for 4 weeks) reduced oxidised LDL and urinary F2-isoprostanes (oxidative stress markers) in healthy adults, overweight individuals, and smokers

Anti-diabetic Effects: Animal studies demonstrate A. chilensis anthocyanins improve fasting glucose, glucose tolerance, hepatic glucose production, and muscle glucose uptake in diabetic mice; isolated delphinidin 3-sambubioside-5-glucoside showed dose-dependent glucose-lowering effects

Neuroprotective Effects: A. chilensis anthocyanins protect photoreceptor cells from light-induced damage, reduce ROS production, prevent mitochondrial fragmentation, and improve cognitive function in oxidative stress models

Photoprotective Effects: Topical and oral maqui extracts protect skin from UV damage, reverse UV-induced DNA damage in keratinocytes, reduce lipid peroxidation, upregulate antioxidant enzymes, and reduce inflammatory cytokines in UV-exposed skin

Antimicrobial Activity: A. chilensis berry extracts demonstrate antibacterial activity against multiple bacterial strains including Aeromonas hydrophila, Listeria innocua, and others

Safety Profile: Clinical trials up to 3 months show excellent safety with no significant adverse effects at therapeutic doses

Wound Healing Mechanisms: While specific wound healing studies on A. serrata are lacking, the traditional use is strongly supported by phytochemical composition – tannins (astringent, antimicrobial, tissue-protective), phenolic acids (anti-inflammatory, antimicrobial), and potential tissue-regenerative effects justify traditional burn and wound applications. The consistent, repeated traditional use across generations provides empirical evidence of effectiveness.

Evidence Level: Traditional use extensively documented and consistent; phytochemical composition partially characterised; close botanical relative (A. chilensis) has strong modern scientific evidence for antioxidant, anti-inflammatory, cardiovascular, metabolic, and neuroprotective properties; specific clinical research on A. serrata essentially absent but traditional applications supported by phytochemistry and related species research.

Western Energetics

Temperature: Cooling. The astringent, anti-inflammatory properties clear heat from tissues – particularly useful for “hot” inflammatory conditions including burns, infections, and inflammatory skin eruptions. Berry antioxidants reduce inflammatory “heat” systemically.

Moisture: Drying. The pronounced astringent tannin content dries excessive dampness – weeping wounds, diarrhea, excessive secretions. However, berries provide some moistening through their juicy nature and vascular-supportive properties.

Tissue State: Primarily for Heat/Excitation (acute inflammation, burns, infections, hot skin conditions) and Damp (weeping eczema, diarrhea, excessive secretions). The astringent cooling properties address hot, damp, inflammatory conditions particularly well. Berry antioxidants also benefit Atrophy/Depression (depletion, oxidative stress, degenerative conditions) through nourishing, protective effects.

Taste

Astringent: The dominant taste of leaves and bark, reflecting tannin content and tissue-tightening properties

Slightly Bitter: Present in leaves, bark, and seeds, indicates digestive-stimulating and antimicrobial properties

Sweet-Tart (Berries): Fresh ripe berries have pleasant sweet-tart flavor from natural sugars balanced by organic acids and anthocyanins, making them palatable as food

The astringent-bitter profile of leaves/bark supports their traditional use for burns and wounds (astringent protective effects), while the sweet-tart berry flavor makes them acceptable as food and medicine.

Plant Lore

The name “makomako” comes from te reo Māori, while “mako” is a shortened form. The name “wineberry” was given by European settlers who observed the deep purple juice and used the berries to make wine, though this was never a traditional Māori practice.

The botanical name Aristotelia honors the ancient Greek philosopher Aristotle, one of history’s greatest polymaths and early naturalist, connecting this New Zealand native to the classical tradition of natural philosophy. The species epithet serrata comes from Latin meaning “saw-toothed,” describing the distinctly serrated leaf margins that make makomako easy to identify.

Māori had extensive traditional uses for makomako beyond medicine. The bark provided a beautiful blue-black dye when bruised and steeped in water – this dye was used for coloring textiles and sometimes achieving khaki shades. The lightweight but somewhat brittle wood was used for specific applications: poles served as handles for light fishing nets (though tānekaha or mānuka were preferred for heavy nets due to greater strength), young saplings were fashioned into stilts for children, and the sticks were used in poi rākau, a traditional Maori game played by Ngāti Porou and other iwi involving rhythmic throwing and catching of sticks.

The berries were a traditional food source, particularly enjoyed by Māori children who would feast on the sweet-tart fruit during the fruiting season (late summer to autumn). The berries could be squeezed and strained to produce a thick, sweet drink similar to the process used for Tūtū berries (though without the toxicity concerns of tūtū). This practice demonstrates ingenious food processing – extracting juice while avoiding the bitter seeds.

Early European settlers quickly recognised makomako’s value, adopting the berries for jams, jellies, and particularly wine-making (hence the common name “wineberry”). The deep purple wine made from makomako berries was apparently quite palatable, though commercial production never developed. One historical quote captures makomako’s versatility: “It is hard to believe that one common native plant could produce such a diverse range of goods: lightweight bird spears, net floats, soothing medications to treat sore eyes, burns or rheumatism; jams, jellies; a first rate wine, and even gunpowder.”

The tree plays a crucial role in forest ecology as a pioneer species – it’s among the first natives to colonise disturbed forest areas following landslips, tree falls, or clearings. This rapid colonisation creates shelter and enriches soil for slower-growing forest species to establish, making makomako essential for native forest regeneration. The abundant flowers (which change color from pale cream to pink to dark red as they age, creating a beautiful multicolored display) support native pollinators, while the prolific berry crop provides critical food for native birds – particularly kererū (New Zealand wood pigeon), tūī, and bellbirds – who in turn disperse the seeds throughout the forest, continuing the regeneration cycle.

The flowers are botanically interesting as the trees are dioecious – male and female flowers occur on separate plants, with some bisexual flowers occasionally appearing among the males. This means berry production requires both male and female trees in the area for pollination to occur. The flowers are described as looking like small versions of Elaeocarpus flowers (another genus in the same family), with deeply three-lobed petals and numerous stamens arising from a glandular disk.

Conservation efforts for native birds like kererū often include planting makomako because the reliable, abundant berry crop provides essential seasonal nutrition when other food sources may be scarce. Department of Conservation recommends planting makomako (along with other berry-producing natives) specifically to support kererū populations, demonstrating the tree’s recognised ecological value.

Additional Information

Related Species: Aristotelia fruticosa (mountain wineberry) is a closely-related smaller species found at higher elevations (subalpine zones) throughout New Zealand. It grows as a small shrub (up to 2 metres) with smaller, hairier leaves and similar but smaller berries that can range from white to pink to bright red to black. While traditionally used similarly to A. serrata, it is less common and less extensively documented.

Botanical Relationship to Maqui Berry: Aristotelia chilensis (Chilean maqui berry) is a botanical cousin in the same genus, native to southern Chile and Argentina. It has become a commercially important “superfruit” due to its exceptional antioxidant properties and is now available as dietary supplement worldwide. The extensive scientific research on A. chilensis (hundreds of studies) provides strong evidence for likely properties of A. serrata, as both share the Aristotelia genus and produce similar dark purple berries rich in anthocyanins. However, A. serrata remains largely unstudied by modern science despite its traditional importance in Aotearoa New Zealand.

Ecological Importance: Makomako is classified as “Not Threatened” and plays vital ecological roles: pioneer species in forest regeneration, food source for native birds (kererū, tūī, bellbirds, silvereyes), nectar source for pollinators during flowering, nurse plant providing shelter for slower-growing forest species. Supporting makomako populations supports entire forest ecosystems.

Commercial Potential vs Cultural Considerations: While makomako berries have potential as a New Zealand native “superfruit” similar to Chilean maqui berry (exceptional antioxidants, unique indigenous plant, growing interest in native foods), any commercial development must prioritise Māori rights, traditional knowledge, and cultural protocols. Consultation with iwi, benefit-sharing arrangements, and respectful recognition of rongoā Māori knowledge are essential if commercial interest develops.

Growing for Home Use: Makomako makes an excellent addition to native gardens, food forests, and permaculture systems. Fast growth provides quick establishment, prolific flowering attracts beneficial insects and native birds, abundant berries provide food for both humans and wildlife, pioneer characteristics support companion plantings of slower-growing natives. Trees are short-lived (15-25 years) but regenerate readily from bird-dispersed seed. Plant both male and female trees (or multiple trees to ensure both sexes present) for berry production. Readily available from native plant nurseries throughout NZ ($15-25 for small plants). Can be pruned to maintain manageable size for berry harvesting.

Seed Dispersal & Regeneration: The relationship between makomako and native birds is mutualistic – birds get nutritious berries, makomako gets seed dispersal. Kererū in particular consume large numbers of berries and disperse seeds widely through their droppings, which come packaged with fertiliser for successful germination. This bird-plant relationship has existed for millions of years and highlights the interconnectedness of native ecosystems.

Bark as Water Vessels: Traditional Māori sometimes used makomako bark for small water vessels, demonstrating the bark’s toughness and impermeability when properly prepared. This was not a primary use (other materials were preferred) but demonstrates resourcefulness and comprehensive plant knowledge.

Lightweight Wood Applications: The wood is described as very lightweight (low density), which made it suitable for applications where weight mattered – bird spears, net floats, stilts – but the wood’s brittleness meant it was unsuitable for structural applications or tools requiring strength. Haase (1990) suggested makomako could potentially be of interest to the pulp and paper industry or used in restoration of mining sites due to its fast growth, though these applications have not been commercially developed.

Seasonal Availability: Berries ripen sequentially over several weeks in late summer/early autumn (February-April typically in New Zealand), providing an extended harvest window but requiring regular checking for ripe fruit. Leaves and bark can be harvested year-round, though spring/summer growth is most vigorous.

Comparison with Other NZ Natives: Among New Zealand native berries, makomako likely ranks among the highest for antioxidant content (based on deep purple color indicating high anthocyanins), alongside koromiko berries (also purple-black when ripe). Other native berries (karaka, kohekohe, tawa, taraire, etc.) serve primarily as food sources for birds rather than having established traditional medicinal uses.

Sources

Riley, M. (1994). Māori Healing and Herbal: New Zealand Ethnobotanical Sourcebook. Viking Sevenseas NZ Ltd.

Best, E. (1902). Notes on the Art of War as Conducted by the Māori of New Zealand. Journal of the Polynesian Society, 11(1).

Best, E. (1942). Forest Lore of the Māori. Dominion Museum Bulletin No. 14. Government Printer, Wellington.

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Cambie, R. C., & Ash, J. (1994). Fijian Medicinal Plants. CSIRO Publishing. (Contains information on Aristotelia alkaloids)

Knox, J. (2013). The Forager’s Treasury: The Essential Guide to Finding and Using Wild Plants in Aotearoa New Zealand. Penguin Random House NZ.

Crowe, A. (2004). A Field Guide to the Native Edible Plants of New Zealand. Penguin Books.

de Lange, P. J. (2023). Aristotelia serrata Fact Sheet. New Zealand Plant Conservation Network. https://www.nzpcn.org.nz/flora/species/aristotelia-serrata/

Herb Federation of New Zealand. (2021). Makomako (Wineberry). Prepared by Phil Rasmussen, Phytomed. https://herbs.org.nz/herbs/makomako-wineberry/

Céspedes, C. L., El-Hafidi, M., Pavon, N., & Alarcon, J. (2008). Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui. Food Chemistry, 107(2), 820-829.

Ruiz, A., Hermosín-Gutiérrez, I., Mardones, C., Vergara, C., Herlitz, E., Vega, M., Dorau, C., Winterhalter, P., & von Baer, D. (2010). Polyphenols and antioxidant activity of calafate (Berberis microphylla) fruits and other native berries from Southern Chile. Journal of Agricultural and Food Chemistry, 58(10), 6081-6089.

Fredes, C., Yousef, G. G., Robert, P., Grace, M. H., Lila, M. A., Gómez, M., Gebauer, M., & Montenegro, G. (2014). Anthocyanin profiling of wild maqui berries (Aristotelia chilensis [Mol.] Stuntz) from different geographical regions in Chile. Journal of the Science of Food and Agriculture, 94(13), 2639-2648.

Genskowsky, E., Puente, L. A., Pérez-Álvarez, J. A., Fernández-López, J., Muñoz, L. A., & Viuda-Martos, M. (2016). Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry. Journal of the Science of Food and Agriculture, 96(12), 4235-4242.

Reyes-Farias, M., Vasquez, K., Ovalle-Marin, A., Fuentes, F., Parra, C., Quitral, V., Jimenez, P., & Garcia-Diaz, D. F. (2015). Chilean maqui berry (Aristotelia chilensis): An review of its anti-diabetic effects in preclinical and clinical studies. Food & Function, 6(9), 2903-2910.

Tanaka, J., Kadekaru, T., Ogawa, K., Hitoe, S., Shimoda, H., & Hara, H. (2013). Maqui berry (Aristotelia chilensis) and the constituent delphinidin glycoside inhibit photoreceptor cell death induced by visible light. Food & Function, 4(11), 1602-1609.

Brauch, J. E., Buchweitz, M., Schweiggert, R. M., & Carle, R. (2016). Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice. Food Chemistry, 190, 308-316.

Romanucci, V., D’Alonzo, D., Guaragna, A., Di Marino, C., Davinelli, S., Scapagnini, G., Di Fabio, G., & Zarrelli, A. (2016). Bioactive compounds of Aristotelia chilensis Stuntz and their pharmacological effects. Current Pharmaceutical Biotechnology, 17(6), 513-523.

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