Naranjilla
A tropical Andean fruit also known as lulo, producing orange-skinned fruits with tangy green pulp used in juice and desserts.
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Meet Naranjilla
A tropical Andean fruit also known as lulo, producing orange-skinned fruits with tangy green pulp used in juice and desserts. Plants prefer partial shade and cool tropical conditions between 60 and 75 degrees Fahrenheit, mimicking cloud forest habitats. The large fuzzy leaves are ornamental but armed with small spines. In temperate zones, grow in a greenhouse or as a seasonal container plant brought indoors before frost.
When to plant Naranjilla
Use fresh seed for best results, as naranjilla seed viability declines quickly. Sow seeds on the surface of moist, well-draining seed-starting mix and press gently without covering. Maintain consistent warmth of 70 to 75 degrees Fahrenheit and high humidity by covering trays with clear plastic. Germination takes 14 to 30 days. Provide bright indirect light once seedlings emerge. Transplant to individual 4-inch pots when the first true leaves appear, and grow on in warm, humid conditions until plants reach 6 to 8 inches tall before moving to final containers.
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Used once to set your season · never sharedHow to grow Naranjilla
Naranjilla is a subtropical to tropical plant that requires consistent warmth and humidity but not intense heat. Ideal growing temperatures range from 60 to 75 degrees Fahrenheit, replicating the cool cloud forest conditions of its native Andes. Provide dappled shade or morning sun with afternoon protection, as intense direct sunlight can scorch the large, velvety leaves.
Start seeds in a warm, humid environment using fresh seed for best germination rates. Sow seeds shallowly in moist seed-starting mix and maintain temperatures around 70 degrees Fahrenheit. Germination can take 2 to 4 weeks. Transplant seedlings into rich, well-drained soil amended with plenty of organic matter once they reach 4 to 6 inches tall.
In temperate climates, grow naranjilla in large containers of at least 10 gallons that can be moved indoors or into a heated greenhouse before temperatures drop below 50 degrees Fahrenheit. Water consistently to keep soil evenly moist but never waterlogged. Feed every 2 to 3 weeks with a balanced liquid fertilizer during the active growing season. Plants typically begin fruiting 9 to 12 months after germination.
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Pick a bed size and PlotMyGarden spaces your Naranjilla at 120 cm, counts how many fit, and lays the block out before you buy a single seed.
Naranjilla's best neighbours
Naranjilla benefits from the shade of taller tropical plants like banana or papaya, which replicate its natural understory habitat. Basil planted nearby helps repel aphids and whiteflies. Avoid planting near other solanaceous crops like tomatoes and peppers to reduce shared disease pressure. Leguminous ground covers like clover fix nitrogen and maintain soil moisture around the root zone.
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Feed it well
Naranjilla prefers rich, well-drained soil with high organic matter content and a pH between 5.5 and 6.5. Amend planting areas with generous amounts of compost, aged manure, and leaf mold to mimic the humus-rich forest floor of its native habitat. Feed every 2 to 3 weeks with a balanced liquid fertilizer during active growth. Supplement with calcium and magnesium to prevent blossom end rot and support healthy leaf development.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Seed Germination
Naranjilla seeds are slow and erratic germinators, taking 15-30 days to emerge. The tiny seeds require light for germination and should be surface-sown on moist media and kept at 20-25°C (68-77°F). Seedlings first appear as small, unremarkable sprouts with rounded cotyledons.
Seedling Development
True leaves emerge with the characteristic fuzzy texture and purple veining that distinguish naranjilla from other Solanum species. Seedlings grow slowly at first, developing a sturdy central stem and broad, velvety leaves. The root system establishes during this critical phase.
Vegetative Growth
Plants grow rapidly into bushy shrubs 1.5-2.5 meters tall with enormous lobed leaves up to 60 cm across. Stems develop a woody base and multiple lateral branches. The dramatic purple-veined foliage makes the plant highly ornamental during this phase. Some varieties develop soft spines on stems and leaf veins.
Flowering
Clusters of fragrant white flowers with purple undersides appear at branch junctions. Flowers are approximately 3 cm in diameter and are primarily self-pollinating, though insect visits improve fruit set. Each cluster can produce 5-10 flowers over several weeks.
Fruit Development
Round green fruits covered in dense brown hairs develop from pollinated flowers. Fruits grow to 4-6 cm in diameter over 8-12 weeks, gradually losing their hairy coating as they mature. The internal pulp develops its characteristic bright green color and complex citrus-like flavor.
Harvest
Fruits ripen from green to bright orange over 1-2 weeks, becoming slightly soft to gentle pressure. The brown hairs fall away naturally on ripe fruit, revealing smooth orange skin. In tropical climates, a single plant produces fruit continuously for 2-3 years, with peak production during the first 18 months.
Do not bury seeds — press gently onto the surface of moist seed-starting mix and cover with clear plastic to maintain humidity. Use bottom heat at 22-25°C (72-77°F). Patience is essential; germination is slow and uneven over 2-4 weeks.
Caring for Naranjilla month by month
What to do each month for your Naranjilla
July
You are hereContinue regular feeding and deep watering. Pinch growing tips when plants reach 1 meter to encourage side branching and a bushier form. Remove any suckers from the base. Provide shade cloth if temperatures consistently exceed 35°C (95°F).
Harvesting Naranjilla
Naranjilla fruits are ready to harvest when they turn from green to bright orange and the fine hairs on the skin can be easily rubbed off. Fruits should feel slightly soft when gently squeezed, similar to a ripe tomato. Cut fruits from the plant with a short stem attached using pruning shears. Harvest every few days as fruits ripen unevenly over several weeks. Fruits picked slightly underripe will continue to ripen at room temperature over 3 to 5 days.
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Storage & Preservation
Fresh naranjilla fruits store for about 1 week at room temperature or up to 2 weeks refrigerated. For longer storage, scoop out the pulp and freeze in ice cube trays for up to 6 months. The pulp makes excellent juice, smoothies, and sorbets when blended and strained. Naranjilla can also be preserved as jam or jelly with added pectin. Dehydrated slices make a tangy snack but lose some of the fresh citrus-like flavor.
What goes wrong — and the fix
Root-Knot Nematodes
PestStunted growth, wilting during warm days, yellowing leaves, and galled or knotted roots.
Whiteflies
PestClouds of tiny white insects when foliage is disturbed, yellowing leaves, and sooty mold on honeydew.
Anthracnose
DiseaseDark sunken lesions on fruit, leaf spots with concentric rings, and premature fruit drop.
Bacterial Wilt
DiseaseSudden wilting of the entire plant without yellowing, brown discoloration of vascular tissue when stems are cut.
Troubleshooting Common Problems
The most significant challenge is providing the cool tropical conditions naranjilla requires, as it suffers in both cold and extreme heat. Temperatures above 85 degrees Fahrenheit cause flower drop and poor fruit set. Root-knot nematodes are a major problem in tropical soils and can devastate plants. The spiny varieties can be difficult to handle during harvest. Short day length in temperate winter greenhouses may reduce flowering and fruit production.
Growing Tips
- Provide filtered or dappled light rather than full blazing sun. Unlike most fruiting plants, naranjilla evolved in the understory of Andean cloud forests and performs best with morning sun and afternoon shade, or under 30-50% shade cloth in hot climates.
- Keep temperatures cool for a tropical plant. Naranjilla fruits best at 17-28°C (62-82°F) and actively struggles above 35°C (95°F). In hot climates, grow on the east or north side of a building where afternoon shade provides relief.
- Use extremely rich, organic soil. Naranjilla is a heavy feeder that thrives in composted, humus-rich soil with excellent drainage. Mix generous amounts of aged compost, worm castings, and aged manure into the planting site.
- Protect from wind at all costs. The enormous leaves act like sails and are easily shredded by strong gusts, dramatically reducing the plant's ability to photosynthesize. Plant near a wall, fence, or windbreak.
- Grafting onto disease-resistant rootstock is the single most impactful technique for serious growers. Solanum torvum (turkey berry) rootstock provides excellent resistance to root-knot nematodes and bacterial wilt, which are the primary killers of naranjilla plants worldwide.
- Maintain consistently moist but never waterlogged soil. Naranjilla's shallow root system is sensitive to both drought and standing water. Mulch heavily with organic material to moderate soil moisture and temperature.
- Pinch the growing tip when the plant reaches about 1 meter tall to force lateral branching. Naranjilla naturally grows as a single-stemmed plant, but pinching creates a bushier form with more flowering points and significantly higher fruit yields.
- In temperate climates, treat naranjilla as a large container plant that overwinters indoors. Use a pot of at least 40 liters (10 gallons) on casters for easy movement. The plant makes a stunning tropical houseplant even if fruiting is limited.
Pick your Naranjilla
Solanum quitoense var. quitoense
The standard spiny variety with the most intense flavor, preferred for commercial juice production.
Solanum quitoense var. septentrionale
A spineless variety that is easier to handle and harvest, with slightly milder flavor.
Baeza
A high-yielding Ecuadorian selection with large fruits and good disease resistance.
Puyo
A Colombian cultivar known for vigorous growth and adaptability to slightly warmer conditions.
Fresh naranjilla is extremely rare in North American and European markets, and when available at specialty Latin American grocery stores, individual fruits sell for $1-3 each. Frozen naranjilla pulp (the most common form outside South America) costs $5-10 per 500g package. A single productive naranjilla plant can yield 50-150 fruits annually, representing a value of $50-450 per year at specialty market prices. Given the near-impossibility of finding fresh naranjilla outside of South America, the true value of growing your own is access to a flavor experience money simply cannot buy in most of the world.
Quick recipes
Lulada (Colombian Naranjilla Drink)
10 minColombia's beloved iced naranjilla drink — ripe pulp is mashed (not blended) with sugar and lime, then served over crushed ice for a refreshing, chunky beverage with an explosive citrus-tropical flavor unlike anything else.
6 ingredientsNaranjilla Sauce for Grilled Meat
15 minA tangy, vibrant sauce that pairs exceptionally well with grilled chicken, pork, or fish. The natural acidity of naranjilla cuts through rich flavors while adding a complex citrusy brightness that bottled sauces cannot replicate.
7 ingredientsNaranjilla Mousse
25 min + 4 hr chillA light, ethereal dessert that showcases naranjilla's unique citrus-pineapple flavor. The vivid green color of the pulp creates a stunning presentation that tastes as extraordinary as it looks.
7 ingredientsCulinary Uses
Naranjilla pulp has a unique citrusy, slightly tart flavor often described as a blend of pineapple, lime, and rhubarb. It is most commonly used to make lulada, a refreshing Colombian beverage. The pulp also works beautifully in smoothies, ice cream, sorbet, and cocktails. Cook it into sauces for fish or chicken, or use it in ceviche as an acid component.
What's inside
Health Benefits
- Rich in vitamin A and carotenoids that support eye health, immune function, and skin cell regeneration — particularly valuable for maintaining night vision and protecting against age-related macular degeneration.
- Contains significant antioxidant compounds including phenolic acids and flavonoids that neutralize free radicals and may help reduce the risk of chronic diseases including certain cancers and cardiovascular disease.
- The high water content (approximately 90%) combined with electrolytes including potassium makes naranjilla juice an excellent natural hydration drink, especially in hot climates.
- Pectin and soluble fiber in the pulp support healthy digestion, promote beneficial gut bacteria growth, and may help regulate blood cholesterol levels by binding bile acids in the intestine.
- Contains pepsin-like enzymes that aid protein digestion — traditional Andean medicine has long used naranjilla juice as a digestive aid after heavy meals.
- Low glycemic index and minimal caloric content (25 calories per 100g) make naranjilla suitable for blood sugar management and weight-conscious diets while providing essential vitamins and minerals.
Where Naranjilla comes from
Naranjilla (Solanum quitoense) is native to the cloud forests and mountain slopes of the Andes in Colombia, Ecuador, and Peru, where it grows naturally at elevations between 1,200 and 2,400 meters in the cool, humid understory of subtropical forests. The species name 'quitoense' references Quito, the capital of Ecuador, reflecting the plant's deep connection to Andean culture. Archaeological and botanical evidence suggests that naranjilla was cultivated by indigenous peoples of the Andes long before European contact, prized for its intensely flavored juice and its ease of growth in the cool mountain climate.
Spanish colonizers encountered naranjilla in the 16th century and named it 'naranjilla' (little orange) for its appearance, though the fruit bears no botanical relation to citrus. The plant became a commercial crop in Colombia and Ecuador during the 20th century, where its juice became one of the most popular beverages in both countries. In Colombian markets, lulo (as it is known locally) is as common as oranges or apples are in temperate countries, and 'jugo de lulo' appears on virtually every restaurant menu and street vendor cart.
Despite its popularity in its native range, naranjilla has proven stubbornly resistant to commercial cultivation elsewhere. The plant's extreme susceptibility to root-knot nematodes, bacterial wilt, and various soil-borne diseases has frustrated attempts to establish large-scale production outside the Andes. Researchers at institutions across Central and South America have worked for decades on grafting naranjilla onto resistant rootstocks of related wild Solanum species, with some success. Small-scale cultivation has spread to parts of Central America, Southeast Asia, and subtropical regions of Australia, but naranjilla remains a rarity in global commerce. For home gardeners in frost-free and subtropical climates, naranjilla represents a fascinating opportunity to grow one of the world's most flavorful yet least-known tropical fruits.
Naranjilla: did you know?
Fascinating facts about Naranjilla
Naranjilla means 'little orange' in Spanish, but the fruit is actually a member of the nightshade family (Solanaceae) and is more closely related to tomatoes and eggplants than to any citrus fruit — its bright orange exterior is entirely coincidental.
Naranjilla questions, answered
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What hardiness zones can Naranjilla grow in?
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What soil does Naranjilla need?
Can I grow naranjilla in a temperate climate?
Why does my naranjilla plant wilt and die even with adequate watering?
How do I know when naranjilla fruits are ripe enough to harvest?
What does naranjilla taste like?
How long does it take for naranjilla to produce fruit from seed?
Is naranjilla the same as the fruit called 'lulo'?
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From the “Overview” sectionPlant these alongside Naranjilla
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