What is naranjilla?
Naranjilla, scientifically known as Solanum quitoense, is a member of the nightshade family.
Naranjilla— This is the most commonly used name in Ecuador, Peru, and English-speaking countries when referring to the plant scientifically.
Lulo— This name is primarily used in Colombia and parts of Central America, where it is more popular in culinary contexts.
A fascinating fruit native to the highlands of South America. Hailed as the “golden fruit of the Andes,” naranjilla is prized not only for its unique, citrusy flavor but also for its ornamental foliage and attractive growth habit.
Although still relatively unknown in many parts of the world, interest in this exotic plant is rapidly growing among gardeners, botanists, and culinary enthusiasts.
Origin and Background
The naranjilla is a tropical to subtropical perennial shrub belonging to the nightshade (Solanaceae) family—the same family that also includes tomatoes, potatoes, eggplants, and peppers.
It is native to Peru, Ecuador, and southern Colombia, where it grows naturally in the cool, humid climates of the Andes Mountains.
The word “naranjilla” means “little orange” in Spanish, but it is also known as “lulo”, which comes from the local Quechua language.
The naranjilla fruit was first introduced to the United States in the early 1900s.
Seeds were brought from Colombia in 1913 and from Ecuador in 1914.
However, it gained worldwide recognition at the 1939 New York World’s Fair, where approximately 1,500 gallons of naranjilla juice were served.
Botanical Description
The naranjilla is a small, spreading shrub, usually 4 to 8 feet (1.2–2.4 m) tall.
Leaves: Large, heart-shaped, soft, and velvety; up to about 2 feet (61 cm) long.
The leaves often have a purple tinge when young.
Wild varieties have thorns on the stems and veins, but cultivated varieties are usually thornless (thornless), making them suitable for gardens.
Naranjilla Flowers:
The fragrant flowers bloom in clusters, each with five white petals and a purple spot below.
Naranjilla Fruit:
A round, golf ball-shaped fruit with fine brown hairs—which can be easily rubbed off.
Beneath the bright orange peel lies a green to yellowish, juicy pulp divided into thin membranes.
Naranjilla taste:
The taste of the naranjilla is what makes it unique.
It is reminiscent of a refreshing blend of pineapple, lemon, and rhubarb. Its balance of sweet and sour flavors makes it ideal for making juices, smoothies, and desserts.
Naranjilla Plant Growing Conditions
Weather and environment
Although Naranjilla is a tropical plant, it is not really thermophilic. Rather, it grows well in cool, humid and moderate temperature climates. It generally grows best at an altitude of 3,000 to 6,000 feet (900–1,800 meters) above sea level.
Ideal growing conditions:
Temperature: 17°C to 19°C (62°F – 66°F). Temperatures above 29°C (85°F) can be harmful to the plant.
Light: Partial shade required. Direct sunlight can burn the leaves.
Soil: Well-drained soil rich in organic matter is suitable. However, it is also tolerant of rocky or limestone soils.
Water: The soil should always be kept moist, but avoid waterlogging. High humidity is beneficial.
Cultivation in a closed environment:
In temperate regions, naranjilla is usually cultivated in greenhouses or conservatories, where temperature and humidity can be controlled. In open areas, it grows well only in frost-free, subtropical regions.
Reproduction methods
- Propagation by seeds
The naranjilla seeds are collected from ripe fruits and lightly fermented in a shaded place, so that the mucilage around the seeds is broken.
The seeds are then washed, dried, and stored by applying fungicides.
The seedlings should be started in a warm, humid environment. After a few leaves have grown, they should be transplanted to the main site.
They usually flower within 4-5 months and bear fruit in 10-12 months.
- Propagation by cuttings and air layering
To get faster fruiting, new plants can be created by cutting branches of mature plants or by air layering.
In this method, the tree can bear fruit quickly and the characteristics of the original plant are preserved.
Plant care and maintenance
- Protection from wind:
Since the leaves of naranjilla are large and soft, they are easily damaged by the wind. Therefore, they should be cultivated in a wind-proof place.
- Nutrition management:
The soil should be enriched regularly with organic fertilizers or balanced chemical fertilizers, especially if the soil is less fertile.
- Watering:
Keep the soil moist at all times. In drought, the tree becomes weak and the fruits may fall.
- Pruning:
Light pruning helps maintain the shape and air circulation of the tree. It also reduces the possibility of fungal infections. Remove dead or diseased leaves.
- Pest and disease control:
Among the common pests are aphids, whiteflies and spider mites. Powdery mildew or root rot can occur in humid environments. In such cases, quick action should be taken.
Naranjilla is a sensitive, but fruitful tree with proper care. It is possible to get good yields from it if cultivated in a suitable environment, regular care, and the right method.
Naranjilla Fruit Production and Harvest
In ideal conditions, a naranjilla tree can produce 100 to 150 fruits in its first year.
The best time to harvest the fruit is when the outer skin is bright orange and the fine hairs on the skin can be easily rubbed off.
The fruit is usually picked by hand.
Each tree produces fruit for an average of three years. After that, its production gradually decreases and the tree begins to die naturally.
For this reason, regular replanting is done to maintain a continuous harvest in the orchard.
Naranjila Juice
The naranjila or lulo is particularly popular for its versatile culinary uses, especially in Colombia and Ecuador.
Its sweet-sour juice is used to make “jugo de lulo” (lulo juice), which is very popular – it is served fresh, mixed with sugar, or chilled with ice.
The fruit is sometimes fermented into wine or liqueur
The seeds are edible, which add extra texture to the juicy pulp
Although it can be eaten raw, it is not very common to eat the whole fruit raw because the skin is hairy and the taste is quite sour.
Easy Naranjilla Juice Recipe
Ingredients:
Ripe Naranjilla Fruit – 4 (or 1 cup of pulp)
Cold Water – 2 Cups
Sugar – 2–3 tablespoons (to taste)
Ice – optional
Preparation:
- Wash the fruits thoroughly, cut them in half and remove the pulp
- Blend the pulp, cold water and sugar in a blender to make a smooth juice
- You can strain it if you want, especially if you want to remove the seeds or fibers
- Serve cold with ice