What is lulo (naranjilla) and how do you use it
The Andean fruit almost nobody in Canada knows, and that is on every table in Colombia.
3 min read
Lulo (Solanum quitoense) grows in the humid highlands of the Andes in Colombia and Ecuador. In Ecuador it is called naranjilla. From the outside it looks like a small fuzzy orange; inside it is green, juicy and full of tiny seeds.
What it tastes like
Tart and very aromatic. People trying it for the first time often describe it as somewhere between lime, rhubarb and pineapple. It is almost always drunk sweetened.
Why you rarely see it fresh outside the Andes
It is fragile and bruises easily in transport. Outside its growing region, the practical way to get it with its real flavour is as frozen pulp.
How to use it
- Lulo juice, made with water or milk.
- Lulada, the classic drink from Cali: pulp, lime, sugar and ice, stirred rather than blended.
- Desserts and sauces, where its acidity balances sweet or rich dishes.
If you run a Colombian or Ecuadorian restaurant in Canada, lulo is a menu item that is hard to source. That is the difference.
Using it in your business?
Volume pricing and a sample box for restaurants, juice bars and stores.