Lulo pulp

What is lulo pulp?

Lulo pulp is the fruit of the lulo (Solanum quitoense) — pulped and frozen the same day it arrives at our Bogotá plant, with no added water, no sugar and no preservatives. Lulo is one of Colombia’s most beloved fruits and one of its best-kept secrets abroad: a green-fleshed Andean fruit with an intense citrusy tang that fresh markets outside Colombia almost never see, because the fruit is far too delicate to travel.

Frozen pulp solves that. At Alimentos Pronalfrut we have been making it since 1997, working with growers from the Colombian Andean highlands and freezing the fruit at peak ripeness, so a bar in Miami can pour the same lulo juice you would drink in Bogotá.

Uniquely Colombian, impossible to replicate

Lulo grows on cool Andean hillsides, under highland sun and mountain mist, and it simply does not thrive outside those conditions. There is no US-grown lulo — no domestic crop, no domestic competition — which makes frozen lulo pulp one of the most distinctive ingredients a distributor can put in front of a chef or beverage director.

Demand is already there. Latin communities across Florida and the US know lulo from home and actively look for it, while gourmet restaurants and craft cocktail bars are discovering it as a flavor their guests have literally never tasted before.

Flavor profile: bright, tart and unmistakably tropical

Lulo tastes like a cross between citrus, green pineapple and kiwi, with a clean, assertive acidity and a vivid green pulp dotted with tiny edible seeds. Blended, it turns silky and almost creamy, with a color that needs no artificial help.

That natural tartness is a working tool behind the bar and in the kitchen: it brightens sweet drinks, balances rich dishes and gives cocktails a sharper, more aromatic edge than plain lime.

Nutrition in every serving

Beyond flavor, lulo delivers: it is a source of vitamin C, provides fiber from its pulp and seeds, and is naturally low in calories — a strong fit for the better-for-you beverage segment. Because we freeze the fruit the day it is received, much of that nutrition arrives intact in the glass.

Uses in foodservice, bars and hotels

• Juices: classic lulo juice and lulada, Colombia’s signature crushed-lulo drink.
• Cocktails: lulo sours, margaritas and spritzes; its acidity replaces citrus and adds aroma.
• Culinary sauces: tart vinaigrettes and reductions for fish, pork and poultry.
• Specialty drinks: lulo lemonades, craft sodas, frozen slushes and kombucha bases.

In hospitality, lulo is an instant menu differentiator. We have supplied Solar Hotels & Resorts in the Caribbean since 2011, along with GHL Sunrise and Casablanca in San Andrés — operations where a lulo juice at breakfast or a lulada at the pool bar signals authentic Colombian flavor.

Why frozen beats “fresh” for lulo

Fresh lulo bruises easily, oxidizes fast and loses its acidity within days — which is exactly why it never reaches US produce aisles in good shape. By pulping and freezing the fruit on harvest day, we lock it at its best: quick freezing forms small ice crystals that preserve the pulp’s structure, green color, aroma and nutrients. The result is consistent, year-round lulo with zero waste, because you only thaw what you use.

Pronalfrut quality, export-ready

Our plant operates under Colombian INVIMA sanitary permit PSA-0002698-2020 with processes standardized since 1997. Stored at -18 °C (0 °F), lulo pulp keeps its characteristics for more than 12 months. Formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon for high-volume operations.

Let’s talk business

If you import or distribute frozen fruit in Florida, or run hotel, restaurant or beverage programs anywhere in the US, we will build a supply program around your volumes — export-ready cases, retail-friendly formats and an unbroken cold chain from Bogotá. Message us on WhatsApp or write to sales@pronalfrut.com for a same-day quote.