Naranjilla, also known as Lulo fruit in Quechua, literally means “little orange” in Spanish. It is a sub-tropical fruit, once very commonly grown in the Andes and into the Amazon, especially in Ecuador (as well as Peru and Columbia). In more recent times, its production as well as consumption has gone down. But it is still a favorite for locals and tourists alike!
Naranjilla are considered in the nightshade family. When cut in half, the interior does indeed resemble a tomato. The flavor, while acidic, is more fruity, perhaps resembling lime or rhubarb. It is most commonly used in juice or sauces- both sweet, like jams, and savory, like marinade or hot sauce.
The naranjilla bush has a thick stem and large leaves with hairy fuzz covering the stem and fruits. Once ripe, the green fruit turns yellow and then orange and the remaining fuzz can be easily rubbed off to reveal a brightly colored, smooth skinned fruit, about 2-3 inches in diameter.
How to use naranjilla
The house we moved into at the Yachana Lodge in Ecuador has several naranjilla plants. I was at first pretty intimidated by the spiky, hairy appearance of the green fruit on the plant, but have learned to really love and appreciate this unique fruit. It is delicious in colada and great for the “tang” in a good aji. It is usually best used by first cutting it in half and scooping out the fleshy pulp. There are lots of tiny seeds that are better strained out before consuming.
While pretty readily available also in the fresh markets in town, outside of the local area it can be a hard one to find. When visiting the United States, I have found it as a juice concentrate in the frozen foods section of the Latin grocery store.
Laylita’s website is my go-to for so many traditional Ecuadorian recipes, and are available in both English and Spanish! Check out her Colada de Avena con Naranjilla!
