We did the fruit experiment: bought one piece of each fruit we didn’t recognize: pitahaya, lulo tomate de arbol, curuba, and for good measure, mangostino. (Mangosteens, because I love them. Apparently they were introduced to Colombia about ten years ago, through a telenovela wshere this character ate a lot of them.) It turns out that I picked ones that weren’t fully ripe, and were a bit on the sour side. Carolina told me most of these fruits are usually made into juice, with sugar added.
Pitacaya: inside it looks like dragonfruit, and pretty much tastes like dragonfruit. So the peel is orange/green in Colombia, but pink/green in Asia
Lulo: Similar to passion-fruit, with lots of little seeds in pulp. There is a subtle fragrance to it. You don’t eat the skin.
There’s also granadilla (which Joe posted a photo on instagram), and maracuya (another passion-fruit like fruit.) I like passion-fruit very much, so all these variations are fun for me. One thing I miss about Australia is that you can get passion-fruit as a ‘standard’ type of fruit yogurt, the way strawberry yogurt is very common in the US.
Tomate de arbol: (Tree tomato?): Looks like a pointy plum, smooth skin. The flesh is like a cross between cantaloupe and plum, and was sour. The seeds were crunchy, and Carolina told me you were supposed to eat the seeds, not the flesh!
Curuba: A core of little seeds in orange pulp, like that in passionfruit, in what looks like a pickle cucumber-sized si qua. Rather sour, the seeds were a bit bitter when you crunched them.