Naranjilla

What Is Naranjilla?

Naranjilla (Solanum quitoense) is a fruit native to the Andes, including Ecuador and Colombia, and belongs to the same plant family as tomatoes and potatoes. It is also known in the region as lulo. Its orange rind is slightly fuzzy and resembles that of an orange.

Inside the rind is green, juicy, jelly-like flesh containing many small seeds. It tastes very tart and refreshing, with notes reminiscent of pineapple, lemon, and strawberry. Because of its tartness, it is more often used in juice and desserts than eaten fresh.

Naranjilla Nutrition Facts

Naranjilla has a very high water content and provides about 25 kcal of energy per 100 grams; it is a refreshing, low-calorie fruit that contains vitamin C. The values are approximate, based on a similar profile.

What Are the Benefits of Naranjilla?

With its high water content, low calories, and vitamin C, naranjilla can be part of a balanced diet as a refreshing fruit.

This is general information; naranjilla is a food, not a medical treatment.

How to Choose Naranjilla

A ripe naranjilla has a vivid orange rind, yields slightly when pressed, and is free of blemishes. Greenish, firm fruit is underripe, while darkened fruit with rotten spots is past its prime.

• The rind should be vivid orange.
• It should yield slightly when pressed.
• Do not buy darkened or rotten fruit.

How to Store Naranjilla

Let unripe naranjilla ripen at room temperature. Because ripe fruit softens quickly, store it in the refrigerator for a few days and use it soon or juice it.

Using Naranjilla in the Kitchen

Naranjilla is most often used in juice (a popular regional drink), sorbet, jam, and dessert sauces; it is also used in some savory dishes to add tartness. The flesh is scooped out and strained to remove the seeds, and its tartness is usually balanced with sugar.

How to Make Naranjilla Juice

Cut the rind and remove the green flesh. Blend it with water and strain out the seeds; add water and sugar to taste for a refreshing, tart drink.

Frequently Asked Questions

Why is naranjilla orange on the outside and green inside?

Its rind turns orange as it ripens, while the jelly-like flesh inside remains green; this contrast is one of its distinctive features.

Can naranjilla be eaten fresh?

It can be, but because it is very tart, it is more often used in drinks, desserts, or sauces and balanced with sugar.

What does naranjilla taste like?

Its refreshing, distinctly tart flavor is described as somewhere between pineapple, lemon, and strawberry.