(Click on any image to view it in high resolution.)<\/em> The fresh fruit is green when unripe, orange when ripe (like these), and although you can eat the fruit out of hand (squeeze out the juice and discard the shell), it\u2019s more commonly incorporated into a batido or liquado, a shake, either milk- or water-based or ice cream. Some report that the flavor is a cross between rhubarb and lime (well, yes, but…). Suffice it to say that it\u2019s tart (you\u2019ll want to add sugar), the color of the juice is greenish even when ripe, and because it\u2019s not overly sweet (I know how important that is to some of you) it\u2019s an easily customized drink. Pro tip: Don\u2019t go on a Sunday \u2013 restaurants, bakeries, markets and bars are open, but most other shops are closed. (I know, I know, what else would a foodie be interested in there anyway?)<\/p>\n Watch for my upcoming post about that day\u2019s visit to a rod\u00edzio style churrascaria. Naranjilla only seems like it would mean “little orange”. Read on…. Continue reading
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\nThis post, however, is concerned with produce, specifically the fruit known as naranjilla in Ecuador and Panama and lulo in Colombia. Even a nodding acquaintance with high school Spanish (and I remember a student who did indeed nod off in that class) would lead you to believe that it\u2019s a \u201clittle orange\u201d but although the fruit is little and orange, it\u2019s not in the citrus family. It\u2019s a cinch to track down at one of the five (count ’em, five!) Seabra\u2019s markets in the area, all within walking distance of each other. (Next visit.) In NYC, you can readily find the pulp frozen and sold in pouches in many Latin American markets.<\/p>\n
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\nThe first photo shows it cut across its equator. In the second photo, I\u2019m holding a quarter-inch slice in front of what passes for a window in my apartment in an effort to capture a schmancy, backlit view.<\/p>\n
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