Behold, the Lulo:

How is it that this exquisite fruit is not more popular outside of Colombia? Wikipedia claims the fruit is indigenous to Ecuador as well, but I don’t recall seeing it during my time there. (Although I didn’t visit the Ecuadorean coast, perhaps it is more popular there than in the mountains.)

Lulo is most commonly served in juice, and when blended with ice and milk is delicious. Colombians wince when they see me take a ripe lulo, cut it in half, and eat it with a spoon. They don’t know what they’re missing. Lulos are also excellent scooped onto granola or muesli in the morning, and their sweet-tart tang would add a unique flavour to desserts.

If ever you come to Colombia and go shopping in the supermarket, don’t be surprised to see people picking up lulos with the inside of a plastic produce bag. Lulo skin is covered in fuzz, only it’s prickly fuzz that hurts and sticks in the skin. I don’t mind it and I use my fingers, but if it bothers you, you can get rid of the spikes by running your fingers through your hair — the oil in your hair will lift the prickles from your fingertips.