Naranjilla Fruit contains lots of Vitamins A, C, B also iron, phosphorus, beta-carotene, magnesium, and calcium.
The leaves and stems of the plant are covered in short purple hairs. Naranjilla are delicate plants and must be protected from strong winds and direct sunlight.
They grow best in partial shade. The naranjilla plant is attractive, with large elongated heart or oval-shaped leaves up to 45 cm in length.
The family is more commonly known as the nightshade family.
Members of the Solanaceae family are often herbs or shrubs, whose flowers are usually bright in colour.
To eat, cut the fruit in half and scoop out the two, white fleshy halves.
The fruit can be eaten raw, or it can be cooked. However, it is most popularly added to jams, jellies, pies, and other desserts, as well as in ice cream flavouring and as the main ingredient in certain fruit juices and wines.
The carotenoids found in naranjilla, including vitamin A and beta carotene, help to neutralize the free radicals that cause oxidative stress on certain ocular cells, including the macular lutea.
This can reduce your chances of macular degeneration, cataracts, and other vision issues.
Strong bones are important at all stages of life, so a fruit like naranjilla, which has a rich diversity of minerals, including calcium, phosphorous, and iron, can significantly improve the density of bone tissue, thereby preventing conditions like osteoporosis and even arthritis as we age.
The shells may be stuffed with a mixture of banana and other ingredients and baked.
But the most popular use of the naranjilla is in the form of juice. For home preparation, the fruits are washed, the hairs are rubbed off, the fruits cut in half, the pulp squeezed into an electric blender and processed briefly; and then the green juice is strained, sweetened, and served with ice cubes as a cool, foamy drink.