Solanum quitoense, commonly known as naranjilla in Ecuador, Costa Rica, and Panama and as lulo in Colombia, is a tropical perennial plant native to the Andean regions of northwestern South America. The name “naranjilla,” meaning “little orange,” refers to its small, bright orange fruit, while its scientific epithet quitoense signifies its association with Quito, the capital of Ecuador. Despite belonging to the same family as tomatoes and eggplants, lulo stands out for its unique appearance and exotic, tangy flavor.
Lulo plants can be propagated by seeds, grafts, or cuttings. They are herbaceous, shrub-like perennials that typically grow 1–1.5 meters tall but may reach up to 2.5 meters under favorable conditions. The large, oblong-ovate leaves can measure up to 60 centimeters long and 45 centimeters across, often covered in fine hairs that give them a velvety texture. Some varieties bear spines along the stems and leaves, while others are spineless, depending on the cultivar.
Adapted to cool tropical climates, lulo thrives at elevations between 1,000 and 2,500 meters where temperatures range from 17°C to 25°C. It performs poorly in hot, lowland environments and is sensitive to frost. Optimal growth occurs in fertile, well-drained soils rich in organic matter with a slightly acidic to neutral pH (6.5–7). Consistent rainfall of about 1,500 millimeters per year supports vigorous growth, as prolonged dry periods can hinder fruit development.
Nutritionally, lulo fruit is an excellent source of vitamin C and minerals such as potassium, calcium, and magnesium. It also contains high levels of bioactive compounds, including carotenoids, flavonoids, and phenolic acids, which provide antioxidant, antimicrobial, and anti-inflammatory benefits. These properties, combined with its refreshing flavor, have attracted growing interest in international markets. In Europe and North America, lulo is increasingly used in tropical fruit blends, functional beverages, and specialty foods.
Because of its tartness, lulo is seldom eaten fresh. Instead, it is prized for its juice, which is used to make nectar, preserves, desserts, and even wine. Lulo nectar, prepared by blending pulp with water and sugar, showcases the fruit’s vibrant aroma and distinctive tropical tang, making it one of South America’s most treasured fruits.Lulo: A Tropical Fruit of the Andes
