Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Lulo looks like an orange on the outside and a tomato on the inside, the flavor is often described as more like pineapple, kiwi, lime, or rhubarb. When ripe the thick peel of the Lulo is bright orange with a leather like texture. The interior of the fruit is separated by membrane walls into four sections, each containing a juicy pulp that is vivid green to yellow in color and speckled with small pale yellow seeds. Oftentimes Lulo fruits will be covered in fine spiny hairs.
Lulo fruit is harvested in the winter. Pulp and juice are frozen and can be available year-round.
The Lulo, botanically named Solanum Quitoense, is also known as a naranjilla ("little orange") in Spanish. It belongs to the nightshade family, along with the tomato, potato, and eggplant. Like a tomato, a ripe Lulo is delicate and easily bruised, so they are generally harvested unripe.
Lulos contain Vitamin C.
Lulos can be eaten raw, out of hand, but should have the spiny fuzz rubbed off first. The most common use is for making juice. Lulos can be made into jams, jellies and sauces. The pulp can be used for filling in baked goods (where it is often paired with bananas) and to make ice cream or sorbet. Some Colombians enjoy fermenting Lulo juice into wine.
The Lulo is grown commercially in Colombia, Peru, and Ecuador. Efforts at widespread cultivation have not been successful to date.
Recipes that include Lulo. One is easiest, three is harder.
|My Colombian Recipes & International Flavors||Lulada|
|Cooking Diva||Molasses and Mango Bread|
|Laylita's Recipes||Ecuadorian Oatmeal Drink|