Chupo

Gustavia speciosa

fruit

Chupa: grown for the yellow pulp around the seed, eaten raw or cooked with meat or rice; at the Mariquita market twice a year.

Origin

Colombia

Season (United States)

all year round

Preparation

The yellow pulp comes away from the large seed, eaten raw with a spoon or cooked with rice or meat; the seed and skin are not eaten.

Molecules

In small amounts, not counted Pectins · Insoluble fibers

Did you know?

Chupa comes from chupar, to suck: you suck the pulp around the seed.