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.

Foragers should collect naranjilla during Apr, May, Jun, Jul and Aug. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically andean cloud forest, subtropical highlands, 1200-2300m. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional SouthAmerica communities have long valued naranjilla as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, naranjilla pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

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