TABLE OF CONTENTS
Best Chilean Tropical Fruit Types
Lúcuma is a fruit native to the Andean region of South America, most notably valleys of Peru, Chile, Bolivia and Ecuador. It is characterized by a high nutritional value, as it is full of calcium, protein, iron, zinc, and beta-carotene. Its flavor is best described as slightly sweet and similar to maple, making it an ideal ingredient for baked desserts and ice cream.
Originally, lúcuma was called gold of the Incas and was viewed as a symbol of fertility. Today, it can be found in most regional markets from January to April.
Mountain papaya is an evergreen softwood tree that’s native to the Andes from southern Colombia to central Chile, but it’s also cultivated in subtropical and cool mountain climates of Southeast Asia and Africa. The tree produces fruits that have soft flesh with many round brown seeds.
When fully ripe, the fruits are slightly tart and acidic with an intense aroma. They’re usually enjoyed fresh or sprinkled with sugar. The fruits are also used to produce jellies and marmalades. Mountain papaya can be stewed and served as dessert, while chunks of the fruit are sometimes preserved in syrup.
Tamarillo is a small shrub or tree that’s native to the Andean regions of Colombia, Ecuador, Peru, Bolivia, and Chile. The small egg-shaped fruits are succulent and have a slightly sweet to subacid flavor of the pulp. The flavors are often described as similar to kiwi and underripe tomatoes.
Tamarillo fruits are used in numerous sweet and savory dishes, beverages, salads, dips, spreads, chutneys, pickles, jams, and sweet or savory sauces. In Ecuador, cooks make a tamarillo sauce by mixing the fruits with garlic, onions, salt, hot peppers, and spices such as coriander.
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