Exploring the Different Varieties of Naranjilla

Naranjilla, also known as lulo, is a fruit native to South America that has been gaining popularity in recent years due to its unique flavor and health benefits. While most people are familiar with the common variety of naranjilla, there are actually several different types of this fruit, each with its own distinct characteristics. In this article, we will explore the various varieties of naranjilla and learn more about what makes them special.

The Common Naranjilla

A ripe common naranjilla fruit on a white background

The common naranjilla, or Solanum quitoense, is the most widely cultivated variety of this fruit. It is native to the Andean regions of Colombia, Ecuador, and Peru, but is now grown in other parts of South America as well. The fruit is roughly the size of a small orange and has a green and spiky exterior that resembles a tiny pineapple. The flesh of the fruit is juicy and slightly acidic, with a flavor that is often compared to a mix between pineapple and lime. The common naranjilla is commonly used to make juice and is also eaten raw or cooked in various dishes.

The Sweet Naranjilla

A golden yellow sweet naranjilla fruit on a tree branch

The sweet naranjilla, or Solanum sessiliflorum, is a close relative of the common naranjilla but has a sweeter taste and a smoother texture. It is sometimes referred to as "Amazonian tomato" and is native to the Amazon basin of Brazil, Colombia, Ecuador, and Peru. The fruit is egg-shaped and can range in color from light green to golden yellow when ripe. The sweet naranjilla is rich in vitamin C and is often used to make smoothies, jams, and desserts.

The Badea Naranjilla

A badea naranjilla fruit cut open to reveal its yellow interior

The badea naranjilla, or Passiflora quadrangularis, is a larger and less-common variety of naranjilla. It is native to the Caribbean and parts of South America and has a rough, green exterior that looks similar to a cucumber. The flesh of the fruit is sweet and creamy, with a flavor that is often compared to a mix of banana, pineapple, and passionfruit. The badea naranjilla is a good source of fiber and is sometimes used to make ice cream and other desserts.

The Mountain Naranjilla

A mountain naranjilla fruit on a wooden table

The mountain naranjilla, or Solanum hirtum, is a smaller and more tart variety of naranjilla that is native to the high-altitude regions of the Andes in South America. The fruit is round and usually no bigger than a cherry tomato, with a bright orange exterior that is covered in small hairs. The flesh of the fruit is juicy and sour, with a flavor that is often described as a cross between lemon and tomato. The mountain naranjilla is sometimes used to make salsa and other savory dishes.

As we can see, there are many different varieties of naranjilla, each with its own unique characteristics and uses. Whether you prefer the sweetness of the Amazonian tomato or the tartness of the mountain naranjilla, there is a naranjilla variety out there for everyone. So why not try them all and discover your favorite?

Lulo, Amazonian tomato, badea naranjilla, mountain naranjilla