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Naranjilla

Andean citrus with green pulp; intense aroma for premium nectars.

Naranjilla (Solanum quitoense) is native to Ecuador and one of the country's most representative fruits. Its green acidic aromatic pulp is the base of naranjilla nectar, the national beverage. Exported as fresh fruit, frozen pulp, and concentrate. Requires careful handling due to delicate skin; packed with individual separators.

Origin: Pichincha, Napo & Morona Santiago, Ecuador
Harvest season: March – November
Export specifications: Diameter 5–7 cm · IQF pulp available · Brix 7–9

Ideal for

Gourmet retail, premium pulps, desserts, ice cream, functional beverages, and fine dining.

Storage & handling

4–10 °C, individual protection against bruising. Avoid ethylene exposure and direct light.

Preparation

Ripen at room temperature if needed; wash, split, and extract pulp with sanitized tools. Ideal for IQF or immediate fresh use.

Vitamins & minerals

Vitamin C, B vitamins, iron, calcium, and phenolic antioxidants.

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Naranjilla

Ideal for

Storage & handling

Preparation

Vitamins & minerals

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