Cocona
Solanum sessiliflorum — Solanaceae
Italiano: Cocona / Orinoco apple
Description
Cocona (Solanum sessiliflorum) belongs to the Solanaceae family and is native to SouthAmerica. It thrives in Amazon lowland forest, secondary growth, gardens environments across regions including SouthAmerica. Botanically, Cocona is amazonian shrub producing large orange-red tomato-like fruits with a unique tropical flavor. Popular in Peruvian Amazon.. The edible parts include Fruits. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, October and September. Nutritionally, Cocona stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Cocona offers a Tangy, tomato-citrus, tropical, slightly smoky flavor profile. Peel and chop ripe fruit; use in sauces or juice. Common culinary applications include Sauces, Juice, Soups, Salsas, Aji de cocona. Popular preparations include Blend ripe cocona with onion, chili, and cilantro for sauce. For storage, refrigerate fresh parts. Safety note: Green fruit high in solanine; eat only ripe orange-red. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Blend ripe cocona with onion, chili, and cilantro for sauce
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Sauces, Juice, Soups, Salsas, Aji de cocona Storage: Refrigerate fresh parts
Recipes
- Blend ripe cocona with onion, chili, and cilantro for sauce
