Solanum betaceum, commonly known as naranjilla or lulo in Colombia and Ecuador, is a tropical fruit native to the Andean region. It has a round to slightly oval shape, with smooth, thin skin that can range from bright orange to green when ripe. Inside, the pulp is juicy, translucent, and filled with small, soft seeds. It has a tangy, citrus-like flavor, often described as a mix between pineapple and lime, making it a popular ingredient in juices, smoothies, jams, and desserts. Nutritionally, lulo is rich in vitamin C, fiber, and antioxidants, contributing to immune support and digestive health.

Postharvest, lulo is highly perishable and should be stored at 7-10°C with high humidity to maintain freshness for up to two weeks. It is sensitive to low temperatures, which can cause chilling injury, leading to skin darkening and pulp deterioration. The fruit produces moderate ethylene, so it should be kept separate from ethylene-sensitive produce to avoid overripening. Due to its delicate skin, careful handling is necessary to prevent bruising, ensuring optimal quality for consumption and distribution.