Naranjilla

Description

Naranjilla (Solanum quitoense) belongs to the Solanaceae family and is native to SouthAmerica. It thrives in Andean cloud forest, subtropical highlands, 1200-2300m environments across regions including SouthAmerica. Botanically, Naranjilla is andean shrub producing fuzzy orange tomato-like fruits with a unique citrus-pineapple flavor. Major crop in Ecuador and Colombia.. 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 April, August, July, June and May. Nutritionally, Naranjilla 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 3.0g dietary fiber per 100g serving. In the kitchen, Naranjilla offers a Citrus-pineapple-tomato, tart, refreshing, unique flavor profile. Peel fuzzy skin; blend pulp with water and sugar; strain; serve over ice. Common culinary applications include Juice, Sauces, Desserts, Ice cream. Popular preparations include Peel; blend with water, sugar, ice; drink as lulada. For storage, refrigerate fresh parts. Safety note: Fuzzy skin is usually peeled; raw fruit is tart; sweeten for juice. 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.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Juice, Sauces, Desserts, Ice cream Storage: Refrigerate fresh parts

Recipes

• Peel; blend with water, sugar, ice; drink as lulada

Where It Grows