Naranjilla
Solanum quitoense · Solanaceae · also known as Lulo, Little orange, Nuqui
The Andes' "little orange" — a fuzzy orange fruit with electric-green, intensely tangy pulp that makes one of South America's most refreshing juices, rhubarb-meets-lime-meets-pineapple in a glass.
At a glance
- Taste
- Vividly sour and citrusy — like rhubarb, lime, and pineapple at once — with green, seedy pulp. It is almost never eaten out of hand; its whole purpose is bright, tart juice.
- Origin
- The Andean highlands of Colombia, Ecuador, and Peru
- Grown in
- Colombia, Ecuador, Peru
- Peak season
- Year-round
- Notable varieties
- Common spiny, Spineless (Baker)
Sensory & practical profile
Taste fingerprint
- Sweetness
- Tartness
- Aroma
- Juiciness
- Firmness
Approximate, at peak ripeness · 0–5
- Ripe when
- Deep orange skin still wearing its fine fuzz, giving slightly to pressure.
- How to eat
- Not a snack — blend the green pulp with water and sugar and strain for lulo juice, or use it as a tart sauce.
- Typical price
- Everyday
Colombia (lulo) and Ecuador (naranjilla) both claim it as their national juice fruit.
How to select & store
Picking a ripe one
Choose fruit with deep orange skin still wearing its fine fuzz, giving slightly to pressure; rub off the fuzz before use (it can irritate skin).
Storing it
Keeps several days at room temperature and up to two weeks refrigerated. The strained pulp freezes well and is exported frozen for juice.
Practical uses
🍽️ Culinary
- Blended and strained into lulada and jugo de lulo, Colombia's beloved juice
- Sorbets, cocktails, and the tart filling for pies and mousses
- Made into jam and a green sauce for meats
🌿 Health & traditional
- A traditional Andean cooling, vitamin-rich food and folk digestive
🎎 Cultural
- Colombians call it lulo; Ecuadorians naranjilla — both fiercely claim the national juice
- So perishable and fuzzy to harvest that it stays a regional treasure, exported mainly as frozen pulp
Eating naranjilla: what to know
What regular consumption looks like
Naranjilla is a nutritious everyday fruit, best enjoyed as part of a varied diet. It is a good source of vitamin C (about 30 mg per 100 g), supporting immune function and helping the body absorb iron from plant foods.
Sensible amounts
A typical fruit serving is roughly a handful, one medium fruit, or about 80 g, and two or more varied fruit servings a day is a sensible everyday pattern.
Evidence & conditions
As a whole fruit, Naranjilla contributes fibre, vitamins, and beneficial plant compounds, but it has not been shown to treat or prevent any specific condition — so it is best enjoyed as part of a healthy diet rather than as a remedy.
Naranjilla: frequently asked questions
What does naranjilla taste like?
Vividly sour and citrusy — like rhubarb, lime, and pineapple at once — with green, seedy pulp. It is almost never eaten out of hand; its whole purpose is bright, tart juice.
When is naranjilla in season?
Naranjilla is available year-round in the regions where it grows.
How do you eat naranjilla?
Not a snack — blend the green pulp with water and sugar and strain for lulo juice, or use it as a tart sauce.
How do you know when naranjilla is ripe?
Deep orange skin still wearing its fine fuzz, giving slightly to pressure.
Is naranjilla good for you?
Naranjilla is a nutritious everyday fruit, best enjoyed as part of a varied diet. It is a good source of vitamin C (about 30 mg per 100 g), supporting immune function and helping the body absorb iron from plant foods.
How much naranjilla should you eat?
A typical fruit serving is roughly a handful, one medium fruit, or about 80 g, and two or more varied fruit servings a day is a sensible everyday pattern.
Slice open a naranjilla and the colours fight each other: a fuzzy orange skin over pulp the colour of green apple, seedy and gushingly juicy. The Andes call it the “little orange,” but it’s a Solanum — kin to the tomato — and it is grown for one thing above all: juice so bright and sour it tastes like rhubarb, lime, and pineapple blended together.
The national juice of two countries
In Colombia it’s lulo, whipped into lulada and jugo de lulo; in Ecuador it’s naranjilla — and both claim it as their own. Blended with water and a little sugar and strained, its green, tangy pulp makes one of South America’s most refreshing drinks, the kind that stops you in a market on a hot day.
Fuzzy, fragile, and worth it
Naranjilla resists easy commerce: the skin’s fine hairs must be rubbed off (they can irritate), and the fruit bruises and spoils fast, so it travels mostly as frozen pulp. That perishability keeps it a regional treasure — sharing the tart-tropical lane with passionfruit and the sour brightness of calamansi.
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