It has large leaves, velvety, covered with short purple hairs, 30 to 45 cm long. They are oval oblong, with wavy edges and with a petiole up to 15 cm, with obtuse or sharp insertion angles, to capture the light that passes through the forest.
In Ecuador and Colombia the ripe fruit is consumed. It is appreciated for its vitamin C content. Processed in shell, it has a higher content of minerals (such as calcium and phosphorus) and fiber. It is used to prepare desserts, juices or shakes.
The fruit has a citrus flavour, sometimes described as a combination of rhubarb and lime. The juice of the naranjilla is green and is often used as a juice or for a drink called lulada, beverage with pieces of lulo, crushed ice and condensed milk.
In Ecuador, this fruit is used in emblematic drinks of the culture, such as canelazo, purple dressing and chicha. It is also used to make juices in Colombia.
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