Naranjilla

What it is

The round fruit grows to about 6.25 cm (2½ in) across. Inside, four compartments hold translucent pulp and many small, hard seeds. A coat of brown hairs covers the skin; the hairs rub off easily when the fruit is fully ripe.

Those hairs can irritate sensitive skin, so they come off before preparation. Fully ripe naranjillas soften and ferment quickly. Their most popular use is as juice.

Where it comes from

Naranjilla comes from northwestern South America, with its home centred on Peru, Ecuador and southern Colombia. Lulo is its familiar Colombian name. Seeds reached the United States from Colombia in 1913. In Florida, grafted plants meant to stand up to wind were set out in 1949 and fruited well.

How it's eaten where it grows

Colombia’s lulada keeps pieces of lulo in the glass. Water, sugar and lime juice join the fruit, sometimes over ice; those little chunks distinguish it from smooth lulo juice.

In Ecuador, colada de avena con naranjilla brings the tart fruit together with oats, cinnamon and panela, or brown sugar. It is a breakfast and after-school drink, served warm or cold.

How it's grown

Naranjilla grows as a spreading shrub up to 2.5 m (8 ft) tall, with soft stems that turn woody as they age and large woolly leaves. It favours partial shade and well-drained ground. In Panama, plants grown from seed begin bearing in about ten to twelve months.

When and where you'll find it

In its native habitat, naranjilla usually bears through the year. Florida plants fruit mainly in winter. For US cooks, Latin grocery freezers are a route to whole frozen naranjillas or frozen pulp. The label may say lulo; GOYA Europe also uses both names for its frozen pulp.