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Oriente (Amazonian Ecuador), Brazil
A palm fruit native to the Colombian Pacific and Amazon, with orange-red skin and starchy yellow flesh. Eaten with salt or honey, a staple of Pacific cuisine. On Cali streets the boiled fruit is sold in paper bags with salt and lime (chontaduro con sal).
Colombia
Taxo
A Colombian banana-passion fruit, with yellow-green skin and orange, seedy pulp. Used in juices and desserts, a highland specialty, tart and aromatic.
Ecuador
Granadilla
A sweet Ecuadorian passion relative with a hard orange shell and gelatinous, seed-filled pulp. Eaten by scooping the insides.
Guadeloupe
Guanábana
A Panamanian tropical soursop fruit, eaten fresh or in juices and desserts
Colombia
Naranjilla
A Colombian tropical fruit (naranjilla) with orange, fuzzy skin and green, tart pulp. Used in juices, champús, and desserts, a national favorite.
Colombia
Tomate de árbol
A red-orange Andean tamarillo with tart seed-filled flesh, used for juices, ají, and desserts in Colombia and Ecuador.