Lulo juice is one of the most delightful, providing energy and quenching thirst; it should be drunk chilled.
In the 1760s, Juan de Santa Gertrudis Serra the Majorcan missionary wrote of the lulo fruit: The fruit is very fresh in water with sugar, makes a freshening drink of which I may say it is the most delicious that I have tasted in the world.
The fruit should be of a good size. It can be used either green or ripe but if it is too green, there will be no juice.
The lulo, like most fruit in Colombia, is consumed in the form of juice. It also forms the base for champus and luladas, both delightful of Cali and Popayan.
Lulo sorbet is something of national drink in Colombia and it is made like lemonade: the freshly extracted juice is beaten with sugar into a foamy liquid that is green, heavy bodied, and sweet sour in flavor.
In large scale processing the fruit is processed into yellow juice which has a Brix of 8-9° and is quite acid with a Brix/acid ration between 3 and 5, pH 3.6.
Lulo juice
