Fruit Trees of Ecuador

Ecuador has a privileged, since it has a tropical climate that varies according to altitude and regions, so the production of fruit trees in the country is immense. The production of fruit trees extends in the Coast, the Sierra, the East and the Galapagos Region.

Sweet Cucumber Tree

The sweet cucumber tree is a perennial shrub that produces a sweet berry, which can be consumed ripe and is ideal to regain strength after physical exertion, since it has high nutritional values and its high concentration of water. It can be consumed fresh or in sweet preparations.

Tree tomato

The tree tomato is native to the Andes and its cultivation dates back many years, it is an evergreen tree that can reach between 3 and 4 meters in height. Its fruit can be consumed raw when ripe, however it is necessary to remove the shell since its taste is very bitter. In the kitchen of the area it is used to prepare traditional dishes that include sweet sauces or stews. It is considered one of the most profitable fruit crops in Ecuador and the areas with the highest production are Tungurahua, Pichincha, Imbabura, Cotopaxi, Chimborazo, Azuay and Loja.

Papaya tree of Monte

This tree is a family of papaya from tropical areas that grows in more robust trees, with greater production and size. It is common to find it in gardens of family homes as an ornamental tree and for the delicious fruit it produces. It is a small tree of the perennial type, which can reach 10 m in height. Its fruits have a size of between 6 to 15 cm and 3 to 8 cm, similar to papaya that is consumed fresh or cooked in various preparations and contains digestive enzymes beneficial to the body.

Chirimoya Tree

This tree is native to Ecuador that grows very fast in temperate or subtropical climates but can tolerate low temperatures if they are moderate. The custard apple fruit has a conical shape and the pulp surrounding the seeds is sweet in taste and very juicy. It is currently grown in the northern part of Ecuador as an alternative product to other fruits with a view to extending production throughout the country. Its production is located in the provinces of Carchi, Imbabura, Salinas, Urcuqui, Pichincha, Tumbaco, Tungurahua, Azuay, Paute and Loja.

Toronche Tree

These fruit trees have an extensive variety in Ecuador, distinguishing 22 species in the south of the mountain range. Its fruit is yellow when ripe and green when it is not, it is consumed fresh, in juices and desserts. The province with the highest production of Toronche is Loja. The taste of the fruit is acidic, similar to the taste of babaco but of different size.

Lulo Tree

This fruit tree is also known as naranjilla is a herbaceous shrub 2.5 m high, with thick stems, thorny in the wild variety and without thorns the cultivated. The fruit is round or oval-rounded, with a translucent or yellowish green pulp, very juicy, slightly acidic and its flavor is similar to the combination of pineapple with lemon. It is frequently used in the preparation of juices, ice creams and jams, although fresh is delicious.

The cultivation of this fruit tree is carried out in the Amazon region, mainly in Napo, Pastaza and Morona Santiago, as well as in Sucumbíos, Zamora Chinchipe and Orellana, Tungurahua, Pichincha, Imbabura, Carchi and Santo Domingo de los Tsáchilas, although on a smaller scale.

Orange Tree

This fruit tree is medium, although in optimal conditions it can reach 13 meters in height, it is of the perennial type, with a large crown and occurs in warm and tropical areas. The largest orange crops in Ecuador are located in Bolívar, Manabí, Tungurahua, Santo Domingo, Esmeraldas, Guayas and Los Ríos.

Of the different varieties of oranges existing, in Ecuador the white ones are produced whose main characteristic is that they lack a navel, have a lower acidity than other varieties and do not have a bitter taste in their juice, which is commonly used to consume it fresh or in dishes.

Grapefruit Tree

This tree is also known as Grapefruit. It is a tree of tropical climate and its fruits are yellow, which are grouped in clusters. The pulp of the fruit is light yellow, covered by a shell. In Ecuador three varieties are produced, the Ducan that has seeds, Marsh Seedleff that has no seeds and the Red Blush that has a characteristic red pulp. Grapefruit crops in the country are located on the Coast.

Apple tree

The apple tree does not require much care. In Ecuador, the production of the apple tree is carried out in Chimborazo, Cotopaxi, Azuay, Cañar and Tungurahua and among the varieties of the area are Emilia, Rome Beauty or Johnny, Golden Delicious or Delicia, Red Delicious or Roja, Granny Smith or Verde and Royal Gala. Fruits are consumed fresh, in sweets, salads, laundry, jams, liqueurs and other preparations.

Capulí Tree

This fruit tree, grows freely in the wild, is leafy, with branches that hang the bunches of the fruit and requires little care. It can reach 12 meters in height and the harvest of the fruit is carried out once a year. The fruit, small, very sweet, pleasant taste, round and black and red colors, source of vitamins, minerals and calcium, is used for the preparation of juices, jams, desserts, preserves and can be consumed fresh.

The Capulí tree begins to produce fruits after four years of growth and its lifespan extends up to 80 years. Its production in the country extends through the areas of Chimborazo, Cotopaxi and Andignato, Tamboloma, Tungurahua, Pichincha and Azuay.

Other fruit trees of the country, which are produced in different regions are mandarin, lemon, lime, peach or peach, taxo, lucuma, granadilla, guaba, babaco, plum Claudia, avocado, pitahaya, uvilla, kiwi and blackberry.

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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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