Lulo Amazónico
Estimated Inventory, lb : 0
Description/Taste
Lulo Amazónico is a medium to large varietal, averaging 9 to 15 centimeters in diameter, and has an ovate, round, to cordate shape with a curved nature, similar in appearance to a tomato. The variety is considered one of the largest within the lulo species and can range from 90 to 450 grams in weight. The skin is thick, smooth, taut, and tough, ripening from green, yellow-orange, to red-brown with maturity. The skin also has a somewhat bitter taste and is often peeled and discarded before consumption. Underneath the surface, the flesh ranges in color from yellow to golden yellow-orange and is dense, tender, succulent, and aromatic, ranging in thickness between 0.2 to 2.5 centimeters. The flesh encases 4 to 8 locules, depending on the fruit’s size, and each locule is filled with an aqueous, jelly-like pulp. The pulp shares a similar golden-yellow hue, enveloping many tiny, flat, and oval seeds. Lulo Amazónico fruits contain around 1,700 edible seeds, and the fruits can be consumed raw or cooked when ripe. The aromatic fruits have a refreshing, fruity, tropical, and tangy taste with high acidity and sugar levels, creating a pleasant, balanced flavor reminiscent of a combination of lime, passionfruit, and pineapple.
Seasons/Availability
Lulo Amazónico is available year-round, with a peak season in April through October.
Current Facts
Lulo Amazónico, botanically classified as Solanum sessiliflorum Dunal, is a rare species belonging to the Solanaceae or nightshade family. The tropical fruits grow on herbaceous shrubs reaching 1 to 2 meters in height, and the shrubs have an upright, branching nature with limbs that are close to the ground. Lulo Amazónico is a species native to South America and has been growing wild for thousands of years. The fruits are traditionally foraged by indigenous communities in the Amazonian regions of Colombia, Peru, and Brazil and are utilized as a culinary and medicinal ingredient. Lulo Amazónico is only picked ripe and is typically gathered in the cooler parts of the day to ensure the fruits' flavor, appearance, and texture are optimal. Once harvested, the fruits are stored for a period of 8 to 15 days, depending on the degree of ripeness, before they are sold in local markets. Lulo Amazónico is also known as Lulo Chocoano in Colombia, Topiro and Tupiro in Venezuela, Cocona in Peru, and Cubiu in Brazil. There are several varieties found throughout South America, varying in color, size, shape, and flavor, and the name Lulo Amazónico is a general descriptor used to highlight the varieties foraged from the Amazon. In the modern day, Lulo Amazónico is a rare species not commonly found in commercial markets, but it is slowly increasing in popularity as more communities in South America are striving to bring notoriety to the fruits for their refreshing, distinct flavoring. Some growers are attempting to produce the species for expanded cultivation commercially, and the fruits are sold for fresh-eating and cooked culinary purposes.
Nutritional Value
Lulo Amazónico has not been extensively studied for its nutritional properties. Some studies mention the species is a source of vitamin C to boost the immune system, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and calcium to build strong bones and teeth. The fruits also provide fiber to regulate the digestive tract, phosphorus to assist in filtering waste in the kidneys, vitamin A to maintain healthy organs, and other nutrients, including niacin, thiamine, and carotene. The fruit’s sweet and sour taste is created from a combination of acids and natural sugars. It is said that Lulo Amazónico fruits contain high levels of ascorbic acid and citric acid, which give the fruits their refreshing, tangy, and sour taste. High levels of natural sugars help to balance the acidity, contributing to the fruit’s bright, balanced flavor.
Applications
Lulo Amazónico has a bittersweet taste suited for fresh and cooked preparations. Fresh Lulo Amazónico is typically peeled and discarded as the thick skin has a bitter taste, and the flesh can be consumed out of hand as a snack. The flesh can also be chopped and added to salsas, blended into dressings, sauces, and syrups, or incorporated into salads. Lulo Amazónico is occasionally made into a spicy condiment known as cocona uchu, made with ojo de pez peppers or aji charapita peppers. The hot chile peppers add citrus-forward notes to the tart, tropical Lulo, creating a sweet, fruity, and spicy taste. In Colombia, Lulo Amazónico is famously incorporated into fresh juices. The fruits are mixed with sugar and other fruits to create a refreshing, sweet-tart drink, and this beverage is thought to cleanse the body and eliminate waste. Lulo Amazónico juice is bottled and sold commercially on a small scale in South America. The fruits are also simmered to make jams, jellies, compotes, and creams, pureed and frozen into ice cream, or used as flavoring in candies and desserts. Lulo Amazónico is popularly added to gelatins or infused into batters for cakes, muffins, and pie fillings. In Peru, Lulo Amazónico is often used to add refreshing sweet notes to savory meat dishes, such as fish or beef, and the fruits can be pickled for extended use. Lulo Amazónico pairs well with herbs such as cilantro, parsley, mint, and huacatay, fruits such as pineapple, mango, passionfruit, coconut, and soursop, aromatics including garlic, ginger, and onions, and meats such as poultry, beef, and fish. Whole, unopened Lulo Amazónico will keep up to one week when stored in the refrigerator, depending on the degree of ripeness.
Ethnic/Cultural Info
Lulo Amazónico is an essential ingredient used in medicinal remedies among indigenous tribes in the Amazonian regions of Peru. The fruits are typically consumed fresh and are favored for their juice as a method to cleanse the body and assist in healing various ailments with the kidneys and liver. Lulo Amazónico is also consumed in natural remedies for lowering cholesterol and detoxing the digestive tract. Beyond internal treatments, the pulp and juice are used topically to soothe skin irritations and itchiness and applied to the scalp to get rid of lice or add shine to hair. Crushed leaves are also layered over burns and blisters as a cooling salve. Lulo Amazónico is primarily grown organically to keep the fruits and leaves as pure as possible and retain the most authentic flavor. The fruits are also incorporated into ritual dances, where dancers push the fruits into the center of the circle. These fruits are later cooked and eaten once the dance is finished.
Geography/History
Lulo Amazónico is native to South America and has been growing wild since ancient times. The rare species thrives in tropical climates and is primarily found in the Amazon rainforest between 1,600 to 2,500 meters in elevation, growing in moist soils along riverbanks, lakes, and other water sources. Historically, Lulo Amazónico has been a staple fruit among indigenous communities in Peru, Colombia, and Brazil and is harvested for culinary and medicinal purposes. Over time, these communities have planted the species in gardens, leading the fruits to expand throughout regions of South America and Central America. Today, Lulo Amazónico is still growing wild in the Amazon, and the species is being produced on a small scale for fresh markets. Interest in the fruits is slowly increasing as consumers are becoming aware of the fruit’s unique, refreshing taste and nutritional properties, and studies are being done to examine the potential for international export. Despite possibilities of export, Lulo Amazónico is currently sold through rural growers in their home markets and is a rare species. The fruits are offered through neighborhood grocers, roadside stands, and fruit markets. Fresh Lulo Amazónico can be seen in Colombia, Brazil, Peru, Ecuador, and Venezuela. In Peru, the species is mainly in the departments of Pasco, Loreto, Ayacucho, Ucayali, San Martin, Huánuco, and Junín. In Colombia, the fruits are grown in Valle del Cauca, Huila, Boyacá, and Nariño. Lulo Amazónico growers are hopeful the fruits may one day become a specialty export to countries including the United States, Germany, and Japan.
