Drinks
Jugo de Naranjilla
The Quirky Foodster Team
Ingredients
- 500g (1.1 lb) Naranjilla fruit, halved
- 750ml (3 cups) Cold water
- to taste 80-100g (1/3-1/2 cup) sugar
- to serve Ice
Method
- Scoop the pulp and seeds from the naranjilla halves into a blender, discarding the tough outer skin.
- Add the cold water and blend on high speed for 1-2 minutes until fully broken down.
- Strain the mixture through a fine mesh strainer or cheesecloth into a jug, pressing to extract as much liquid as possible while leaving the seeds behind.
- Stir in sugar to taste until dissolved.
- Serve well chilled over ice.
Introduction: Jugo de naranjilla is a refreshing chilled juice made from the tart Andean naranjilla fruit, one of Ecuador's most distinctive native fruits.
Cultural Background: Jugo de naranjilla is a refreshing chilled juice made from the tart Andean naranjilla fruit, one of Ecuador's most distinctive native fruits. Served everywhere from home kitchens to juice bars, its bright, tangy flavour — somewhere between citrus and rhubarb — makes it a beloved daily refreshment.
Tips: Naranjilla seeds are edible in small amounts but are traditionally strained out for a smoother juice — press firmly on the strainer to extract maximum juice.
Variations: Some versions blend the juice with a little milk for a creamier drink called naranjilla con leche. Already vegan as written.
Storage: Refrigerate in a sealed jug for up to 2 days; the juice will separate slightly and should be stirred before serving.
Reheating: Not applicable — this is a cold beverage.
Nutrition: Approx. 90 kcal, 1g protein, 0g fat, 22g carbohydrates per serving.
FAQs:
Q: What does naranjilla taste like?
A: Naranjilla has a tart, tangy flavour often described as a cross between citrus fruit and rhubarb, with a slightly floral note.
Q: Can I find naranjilla outside Ecuador?
A: Fresh naranjilla is rare outside South America, but frozen pulp is often available in Latin American grocery stores.
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