The naranjilla, whose scientific name is solanum quitoense, is a tropical and exotic fruit traditionally from Ecuador. It is also known in the country as "lulo" and "golden fruit of the Andes". It is cultivated in the humid forests of the Andean region, mainly in: Imbabura, Pichincha, Cotopaxi, Tungurahua, and Chimborazo, with an overall production average of 507 tons. The total planted area is 7,983 hectares in cool, shaded regions. The naranjilla in Ecuador is grown between 800 and 1,500 meters above sea level, in temperatures ranging from 16 to 24°C. The naranjilla plant grows as a small ornamental tree and is very popular in Latin America because its leaves and flowers are highly aromatic. Its popularity has spread throughout the continent, from Chile to Mexico, and it is also cultivated in countries like Peru, Colombia, Panama, Costa Rica, and Honduras.
Orange in color, but not an orange
According to some chroniclers, the juice of naranjilla was consumed by the Incas before the arrival of the Spaniards. In fact, this fruit was given the name naranjilla during the Inca era because they considered it a small type of orange with a good aroma. However, the only thing naranjilla shares with an orange is the color of its shell and its name; aside from that, they are completely different. The naranjilla has more physical similarities to guava and shares flavor profiles with pineapple, kiwi, and passion fruit, but it bears no resemblance to oranges or citrus fruits. The pulp of this fruit appears gelatinous, is green, yellow-orange, or deep green in color, contains many small seeds, and has a sweet-tart flavor that thoroughly quenches thirst. The naranjilla has a very delicate skin that spoils easily, so it must be chosen without bumps or blemishes on the shell.
Exotic, tropical, and natural flavor
One of the main uses of naranjilla is to prepare juices and smoothies, either using only the pulp or combined with other fruits. The juice is usually diluted with water because, in its natural state, its flavor is too acidic; it should also be consumed quickly as it oxidizes rapidly. Naranjilla is also used to make jellies, yogurts, jams, and a variety of dishes, from desserts like ice creams and tarts to savory dishes such as meat stews or goat dry. The latter is the most common dish in Ecuador that uses naranjilla. It is also excellent for making iconic Ecuadorian beverages such as canelazo, colada morada, and chicha, alongside tropical cocktails where this fruit plays a starring role.
Nutritional value of naranjilla
Naranjilla is rich in vitamin C and works as a diuretic. It helps lower cholesterol, eliminate uric acid, and boost the immune system, preventing illnesses like the flu. It has a high iron content, which is very beneficial for proper kidney function. It contains vitamin A, essential for good vision, as well as protein, phosphorus, and niacin. Naranjilla helps prevent hypertension and migraines, fights nervous system diseases, and improves sleep. Additionally, it helps strengthen nails and hair and keeps the skin healthy and firm. Its high calcium content makes it recommended for women, as it strengthens bones and prevents osteoporosis. When consumed as juice or smoothies, it helps regulate blood pressure and supports heart health. Experts also recommend taking it as an anti-inflammatory.
