It is always fascinating to see fruits here in Peru that I hadn’t seen before moving here. One such fruit is cocona. Cocona is a tropical plant from the Solanaceae family. The fruit is a yellow-orange color and the leaves of the plant are large and hairy. The pulp is typically used for nectar, jams, candies, other sauces and most commonly for juice. (Information from Wikipedia.)
The cocona was first seen in 1760 in an Indian garden alongside maize and beans. In the 1940’s, seeds from the upper Amazon were planted at the Experiment Station in Tingo Maria, Peru! The majority of the production here is in the jungle at an altitude between 3,000-4,000 ft. However, in Florida and Trinidad it is grown on the coast.
Here in Peru, the plant is grown for commercial use. The canned juice is being exported to Europe. It is said cocona production is being encouraged by Gerber Baby foods. (Information from Purdue.)
Fresh juice is always so much better than pre-packaged or juice from concentrate. Cocona juice is rather easy to prepare but does require a few steps to make a delicious, fresh juice.
Cocona Juice
Makes 2 Liters
4 cocona fruits
1 cup of sugar
Place 4 cocona fruits in a pot and cover them with water. Bring to a boil and allow them to simmer until the color changes from yellow to slightly brown (about 15-20 minutes).
Drain and allow to cool slightly.
Remove the stem and place the entire fruit in the blender and puree. (I usually start by pureeing 2 and then add the remainder one at a time.)
Strain the pureed cocona to remove the seeds and the peel. Place the strained pureed cocona into a 2 liter pitcher and stir in 1 cup of sugar. Fill with water to reach 2 liters, stirring to combine well.
Chill and serve. Enjoy!
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Cocona Juice is being served up for Weekend Herb Blogging. WHB was created by Kalyn of Kalyn's Kitchen and this week hosted by Gay from A Scientist in the Kitchen. Check out the round up soon!!
Friday, May 16, 2008
WHB - Cocona Juice
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22 comments:
Thank you so much for this post. I can't tell you how much I envy your situation, having a kitchen in the middle of what's arguably the world's greatest food pantry. I had Cocona juice two years ago in the Iquitos area and it was a revelation! I can't wait until this summer, when I'll be in Peru and will be able to have some again.
Okay, here's an offbeat question for you: are you familiar with Pepian? The most common type is Pepian de Choclo, but I once had a Pepian de Garbanzo in Lambayeque. Apparently it's a regional variation. But it was outstanding and I've been dying to make it at home. You wouldn't happen to have a recipe for it would you?
Thanks!
Don
Don, I have worked on the pepian de choclo recipe a few times without deciding on a final version. The pepian de garbanzo, I have not tried. I think I have a recipe in one of the cookbooks I have here, you are welcome to email me and I can try to get that typed up for you. I am not as familiar with the cuisine of the north as I am with others.
Very interesting! I've never seen or heard of this type of fruit.
Is it similar to a persimmon? It sort of looks like one.
Julie, Good question. That was what I had thought for a while. But, based on their scientific families they are different. Cocona comes from the Solanaceae family (nightshade family includes potatoes, eggplant, tomato, capsicum) and the persimmon from the Diospyros family. The cocona grows on a plant or shrub and the persimmon on a tree. I admit the cocona looks like the Hayicha persimmon, but I don't think they are the same thing.
Gretchen, I always learn something new whenever I read your blog! This definitely sounds intriguing and I'll be on the lookout for coconas.
Hi Gretchen, I am truly fascinated with this post and the other food items. Wonderful site.
Thank you for this interesting post, I've never heard of this fruit before.
What an interesting post! I have never heard of a cocona before. Now that you mention it, I can see the resemblance to an eggplant or tomato.
I have never heard of this fruit. It looks amazing though!! Great Job!
Gretchen that looks really beautiful. I would love to try this. I always wonder when I've not seen or heard of something when I go to look will I find it's always been there or will I not be able to find it at all.
how interesting!
This looks really interesting Gretechn - is a conona like a persimmon?
I've never seen those before, how interesting :)
Most importantly, what does it TASTE like?
I have never seen a cocona before. It sounds really interesting!
How would you describe the taste? I once worked with a guy who kept talking about them but I never tried them. I love that despite our actions to mess it up, nature is still a giant food pantry :)
There are so many interesting, naturaly foods in the world.... We get such a small sampling here.
I need to travel more.
Very interesting post!
We call this fruit naranjilla in Ecuador, it also known as lulo in Colombia. I can find them frozen whole or frozen pulp here in the US,it would be awesome if these become popular and we could actually get fresh ones.
I have absolutely never seen one of these before! I will have to try one if I see one somewhere.
This is all new to me. Thanks :)
Came from WHB roundup.
I've never seen or heard about this fruit before, but it sounds very interesting. Would love to know what it tastes like. Is it similar to any other fruit?
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