jugo de lulo

I first wrote about jugo de lulo at the end of our first day in Bogotá, when Juancho served us a tall glass with a lunch of stewed red beans and rice. I raved about it again when Seth and I blended it with a couple of ripe mangoes. Since that first fateful taste, we have made any and every possible excuse to incorporate more of the delightfully tart fruit into our diets.

Behold our latest creation, jugo de lulo (lulo juice). Rather than sweeten the blended fruit with panela or refined sugar as most restaurants and seasoned cooks do, we decided to embrace its tropical origin and swap out the grainy, raw sweetener for some ice-cold coconut water. When beaten aggressively, the juice and the water combined to yield a velvety texture that was so smooth that I thought I was sipping liquid ice cream.

Ingredients (serves 6)

  • 6 lulos
  • 3 cups (2 cans) agua de coco con pulpa, chilled


  • Cut the lulos in half using a sharp knife.
  • Scoop the insides, seeds and all, into a blender. Blend on high until smooth.
  • Strain the juice.
  • Add the coconut water and stir gently.
  • Pour into glasses and serve immediately. Between sips, observe the mixture as it gradually settles into two gorgeous layers of juice and foam.

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