Top 4 Colombian Tropical Fruits

Naranjilla or lulo (lat. Solanum quitoense) is a tropical fruit native to the Andes mountains in South America, particularly found in countries like Ecuador and Colombia. The name "naranjilla" translates to "little orange" in Spanish, a nod to its appearance, although it is not closely related to oranges or other citrus fruits. Instead, it belongs to the nightshade family, which also includes tomatoes, potatoes, and eggplants. The fruit is about the size of a small orange or large tomato, with a round shape. The outer skin is green and may turn a yellow-orange color when ripe, covered in a fine, fuzzy layer. Inside, the fruit contains a green, acidic pulp filled with small seeds, similar in texture to a tomato. The flavor of naranjilla is unique and often described as a mix between lime and rhubarb or a combination of citrus and pineapple with a hint of earthiness. Naranjilla is used in a variety of culinary applications, particularly in the form of juices, jams, and desserts. The fruit's tangy flavor makes it a popular ingredient for refreshing beverages in South American cuisine. Cultivating naranjilla outside of its native habitat can be challenging due to its sensitivity to low temperatures and certain diseases, which has limited its commercial production and availability in other parts of the world.Expand

Peach palm fruit is the edible fruit of the peach palm tree (lat. Bactris gasipaes). This tropical palm is cultivated for both its fruit and its heart of palm, making it an important crop in various parts of Central and South America. The fruit itself is small, typically about the size of a large olive or small peach, and has a hard, thick skin ranging in color from yellow to orange to red when ripe. Nutritionally, peach palm fruit is rich in carbohydrates, dietary fiber, vitamins A and C, and contains some protein. Its flesh is dense and starchy, with a texture and taste that can be compared to a combination of pumpkin, potato, and chestnut. Because of its hard flesh, the fruit must be cooked before it can be eaten, usually boiled in salted water for an hour or more until it becomes soft. Once cooked, it can be consumed on its own, often with a dab of mayonnaise or lime juice, or used as an ingredient in various dishes.Expand