Description/ Taste of lulo fruit
Lulo fruit is small, round, about 6 cm in diameter, with a persistent tail at the top. When ripe, the soft tissue is bright orange, smooth like leather, and covered with fine, spiky hairs that are easy to brush in.
The green is divided into four layers and is jelly-like and small, pale yellow seeds. The taste is sweet and slightly sour with notes of citrus, pineapple and kiwi. Ripe lulus are soft and easy to peel.
What are Other names of lulo fruit ?
Lulo, Naranjilla, Quito-Orange, Obando, Cocona, Nuqui.
Season/availability of lulo fruit
Lulo is available year-round, with peak season in the winter months
Let’s know the facts about lulo fruit
The lulo, or naranjilla, which means “little orange” in Spanish, is the seed of a large tropical plant, the palm tree. They are also known as Naranjilla de Quito and are identified as Solanum quitoense in plants.
Lulo is a member of the nightshade family and is related to eggplants, tamarind and tomatoes. The plant is characterized by fuzzy leaves and fruit with some having inch-long yellow veins on the leaves and stems to protect the fruit during travel, Lulo is usually only harvested. when it is half green and not very mature, and remove its fuzzy covers before it reaches the market.
Valuable nutrients of lulo fruit
Lulo is a good source of fibre, vitamins A, C and K, as well as carotene and phosphorus. It contains calcium, a small amount of B-complex vitamins and iron. Aside from the citrus flavour, oranges are an excellent source of nutrients, vitamins and minerals.
120 grams of orange juice provides 17.5 micrograms of vitamin K, 1.74 mg of vitamin B3, 0.128 mg of vitamin B6, 0.9 mg of vitamin E, 7.08 grams of carbohydrates, 0.264 mg of vitamin B5, Provides 42 mg of iron, 240 mg of potassium, vitamin A 34 µg and 0.054 mg vitamin B1.
Lulo is usually eaten raw, the fruit cut in half, salted, squeezed and the skin discarded. Unripe fruits will take up to a week to ripen, darken the skin and become dull in appearance. It is widely used for flavouring purposes. Lulos can be made into jams, jellies and sauces.
The pulp is used as a filling for baked goods, often with bananas, and for ice cream, sherbet, or sherbet. It is used in savoury meatballs and seco. In Colombia, Lulo is brewed. Lulo spoils a lot once cooked, and once cooked will only keep for a day or two at room temperature. Unripe fruit will keep in the refrigerator for up to a month.
Fresh lulo fruit and juice were included in exhibits at the New York World’s Fair in 1939. Enthusiasm was generated for quite some time, with the seeds going to the United States Department of Agriculture and failing despite gaining US interest.
Agriculture has grown in Colombia and many companies there produce vegetables and juice, which are sold fresh or frozen and available year-round online and in Latin markets
Geography/History of lulo fruit
The lulo fruit is native to the low mountains of western South America and was first described in records from Ecuador and Colombia in the mid-17th century and today is grown year-round in South America in Colombia, Peru and Ecuador, and Central America in Panama, Costa Rica and Guatemala.
There are four types of plants that characterise this plant: smooth, thorny, forest (sela) and red (chonto morado). Domesticated species lack few spines on stems and leaves. Most commercial fruit is grown in Ecuador. Lulo is rare outside of South America, although it can be found in South Florida and Australia
Health Benefits of Lulo Fruit
Boosts the immune system: Lulo is rich in vitamin A and vitamin C, which help boost the immune system. Vitamin C is a natural antioxidant that fights free radical damage. It stimulates the production of white blood cells that fight disease and infection.
Improves eye health:
Carotenoids including beta carotene and vitamin A in Lulo help neutralize free radicals that cause oxidative stress in eye cells
Promotes a healthy heart:
The dietary fibre in Lulo helps eliminate bad fats from the body. The presence of vitamins and minerals can help improve the functioning of the cardiovascular system reducing the chances of heart attack and stroke
Improves bone health:
Containing minerals like calcium, iron and phosphorus,lulo fruits can help prevent diseases like arthritis and osteoporosis by strengthening bone tissue.
Lulo fruits are naturally carcinogenic due to the presence of vitamins and antioxidants that fight free radical damage
Lowers blood pressure:
The presence of compounds such as polyphenols and carotenoids, control blood pressure levels. These compounds, along with pectin and soluble fibre, keep bad cholesterol intact and promote heart health.
Lulo is known to remove excess toxins from the kidneys, relieve stress from the liver and expel excess salt, water and fat from the body
Lulo is rich in anthocyanins that prevent inflammation caused by pain, inflammation and redness. Polyphenols and other antioxidants in Lulo , treat problems such as bronchial inflammation.
Pushing for sleep disorders:
Lulo berries contain B vitamins, magnesium and melatonin, which are linked to hormonal changes and can enhance mood or mood
Treatment for Diabetics:
This fruit fiber helps in regulating the absorption of glucose in the blood. These fibers are beneficial for diabetics
Lulo fruit contains an important fiber called pepsin which is beneficial for the digestive system and promotes digestion. Pepsin is one of the best chemicals for stomach health.
How you can eat lumo fruit ?
Ripe, hairless oranges can be cut into halves of the fruit and placed in your mouth or pierced with a spoon to serve the flesh and eaten from the hand. Some locals eat the fruit with salt. Cooked flesh with seeds in it, can be taken out and added to ice cream mixes, made into a sauce for many native dishes or used in baked goods such as pies.
A small amount of Naranzilla jelly and jam is made in Cali, Colombia. You can serve an empty fruit basket mixed with mashed bananas and so on. In its native countries, lulo is widely used and is often used in its sweet and nutritious juice ‘ jugo de lulo’ , especially refresco or orange smoothies, mixed with meat and then filtered, flavoured and ice is used.
Sorbet is also made by mixing strained orange juice with sugar or corn syrup, water and a few drops of lime juice, then partially freezing and then evaporating and refreezing.
Overall, the Lulo fruit is an interesting and nutritious addition to the culinary world, providing a rich and vibrant flavor that can be enjoyed in a variety of ways and can provide many health benefits.
DESCLAIMER: – The information included at this site is for educational purposes only and is not intended to be a substitute for medical treatment by a health care professional. Because of unique individual needs, the reader should consult their physician to determine the appropriateness of the information for the reader’s situation.