-
Solanum quitoense,
known as
naranjilla (Spanish pronunciation: [naɾaŋˈxiʝa], "little orange") in Ecuador,
Costa Rica, and
Panama and as lulo ([ˈlulo],...
- leaves.
Cocona closely resembles a
number of
close relatives,
including naranjilla (S. quitoense) and
pseudolulo (S. pseudolulo.) It can be distinguished...
- in Ecuador. However,
other flavors include banana, strawberries, and
naranjilla. The
dessert represents a part of
Ecuadorian culinary heritage and is...
-
pseudolulo – lulo de
perro (Colombia)
Solanum quitoense – lulo (Colombia),
naranjilla (Ecuador)
Solanum sessiliflorum –
Cocona Section Melongena Solanum aculeastrum...
-
hybridize with a
number of
close relatives,
including the
South American naranjilla, pseudolulo, and
Solanum candidum,
along with the
Solanum lasiocarpum...
-
particularly at
lower altitudes,
including granadilla, p****ionfruit,
naranjilla,
several types of banana, uvilla, taxo, and tree tomato. The food is somewhat...
-
juices to make the hot ****tail canelazo, or
mixed with the
juice of
naranjilla and ****es for the hot ****tail draquita.
Locally or
artisanally made...
- cook the
chosen meat with some type of
sauce acid, such as chicha, beer,
naranjilla or vinegar. The
place where it was
created for the
first time is not known...
-
particularly at
lower altitudes,
including granadilla, p****ionfruit,
naranjilla,
several types of bananas, uvilla, taxo, and tree tomato,
along with a...
-
southwest Colombia, made with corn,
fruits (such as lulo, also
known as
naranjilla), pineapple,
quince or guanábana,
sweetened with
panela and
seasoned with...
