Naranjilla

What Is Naranjilla?

Naranjilla (Solanum quitoense) is a fruit native to the Andes (Ecuador, Colombia) from the same plant family as tomato and potato; it is also known in the region as “lulo.” On the outside it has an orange, slightly fuzzy peel resembling an orange.

Inside the peel is a green, juicy, jelly-like flesh containing many small seeds. Its taste is very tart and refreshing, likened to something between pineapple, lemon and strawberry. Because of this tartness, it is used more in juices and desserts than eaten fresh.

Nutritional Values of Naranjilla

With a very high water content, naranjilla provides around 25 kcal of energy per 100 grams; it is a low-calorie, refreshing fruit containing vitamin C. 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 information is general; naranjilla is a food, not a substitute for medical treatment.

How Is Naranjilla Chosen?

A ripe naranjilla has a vividly orange peel, yields slightly under light pressure, and is spotless. Greenish-hard ones are unripe, and darkened, bruise-spotted ones have gone past ripeness.

• Peel should be vividly orange
• Should yield slightly under light pressure
• Darkened or bruised specimens should not be bought

How Is Naranjilla Stored?

Unripe naranjilla is ripened at room temperature; since ripe fruit softens quickly, it is kept in the refrigerator for a few days and consumed soon or juiced.

Using Naranjilla in the Kitchen

Naranjilla is used mostly in juice (a beloved drink in the region), sorbet, jam and dessert sauces; also to add a tart note to some savory dishes. The flesh is scooped out and strained, the seeds separated, and it is usually balanced with sugar.

How Is Naranjilla Juice Made?

The peel is cut and the green flesh scooped out, blended with water and strained to separate the seeds; water and sugar are added to taste, giving a refreshing, tart drink.

Frequently Asked Questions

Why is naranjilla orange outside and green inside?

Its peel turns orange when ripe, while the jelly-like flesh inside stays green; this contrast is its distinguishing feature.

Is naranjilla eaten fresh?

It can be eaten, but since it is very tart, it is mostly processed into juice, dessert or sauce and balanced with sugar.

What does naranjilla's taste resemble?

It is likened to a refreshing, distinctly tart taste between pineapple, lemon and strawberry.