Overview
Naranjilla (Solanum quitoense) is a subtropical perennial fruit native to northwestern South America. The fruit has a citrus-like flavor, often described as a combination of rhubarb and lime. Its green juice is commonly used as a beverage.
Origin and history
Naranjilla is native to the Andean regions of Colombia, Ecuador, and Peru. It has been cultivated in these areas for centuries, with the name “naranjilla” meaning “little orange” in Spanish, though the fruit is not botanically related to oranges. In Colombia, it is more commonly called lulo. The plant was introduced to other tropical regions but remains most prominent in its native range [1].
Varieties and aliases
- Lulo (common name in Colombia)
- Naranjilla (common name in Ecuador)
- Solanum quitoense (scientific name)
- No widely recognized named cultivars are documented in standard references.
Culinary uses
The fruit is typically juiced, and the green juice is used to make beverages, including fresh drinks, smoothies, and cocktails. It is also used in desserts, ice creams, and sorbets. The fruit is rarely eaten raw due to its tartness and the texture of its skin. In Colombia, lulo is a common flavor for aguas frescas and is sometimes used in savory sauces.
Cross-cuisine context
Naranjilla has no widely recognized analogue in Mexican cuisine. Its tart, citrus-like profile is functionally similar to that of the Mexican fruit tejocote (Crataegus mexicana) or the green mango used in aguas frescas, but the flavor is distinct. In broader Latin American cooking, it occupies a role similar to maracuyá (passion fruit) as a tart fruit used primarily for drinks and desserts.
Notes for cooks
- Naranjilla is highly perishable and should be refrigerated and used within a few days of purchase.
- The fruit’s skin is covered in small, fuzzy hairs that can irritate the skin; washing or peeling is recommended before juicing.
- Frozen pulp is a common commercial form and works well for beverages and desserts.