Fruit Is the Ultimate Delight in Bogotá

Few places on earth rival Colombia when it comes to enjoying fruit. Positioned on the equator, the country benefits from a perpetual growing season and a climate perfect for vibrant, aromatic, and exotic tropical fruits. As the heart of Colombia, Bogotá’s markets offer a dazzling array of the country’s diverse produce, highlighting the finest fruits from every corner of the nation.

At the bustling Mercado de Paloquemao, a labyrinth of stalls reveals a central hub stacked high with elongated tomates de árbol (tree tomatoes), piles of spiky guanábanas, and bins brimming with wrinkled passionfruits and golden lulos. While this sight is a commonplace delight for locals, it becomes a vibrant showcase of kaleidoscopic salads, fresh juices, smoothies, and both sweet and savory creations for those less familiar with this fruit abundance.

For tourists, Paloquemao is a hidden gem, drawing curious visitors far from the usual tourist trails. You’ll see groups of travelers capturing the spectacle of exotic fruits with their cameras, intrigued by the rich and colorful selection that embodies Colombia’s fruity treasures.

Pitaya

The native yellow variant of the pink dragon fruit from Southeast Asia features a sweet, white flesh dotted with tiny black seeds known for their potent laxative properties (consume in moderation). To enjoy, cut the fruit in half and scoop out the creamy pulp. The seeds add a delightful crunch to the subtly flavored interior, which combines notes of kiwi, grape, and lychee.

Gulupa

This purple fruit, closely related to the maracuyá (passionfruit), is packed with crunchy seeds encased in a gel-like, yellowish-orange pulp. Its charm lies in both its texture and its sweet-tart flavor, making it a common ingredient in Colombian juices, smoothies, desserts, and even some savory dishes.

Guayaba

Externally, the local guava resembles a small green pear, but inside reveals a striking hot-pink flesh that is highly prized in Colombian cuisine. While it is delicious eaten fresh, it is also a key ingredient in desserts such as casquitos de guayaba (guava in syrup), jams, juices, and the popular fruit paste bocadillo, a cherished Colombian treat.

Granadilla

Break open the hard shell of this speckled orange fruit to reveal its translucent, slippery pulp and seeds, which you can enjoy in one go. The floral sweetness makes it a fantastic addition to juices and cocktails. When selecting a granadilla, choose one that feels heavy and has smooth, blemish-free skin.

Uchuva

Resembling a grape in size and shape but with the texture of a cherry, uchuva — also known as physalis or ground cherry — offers a unique sweet-and-sour taste. Packed with antioxidants, it’s considered a superfood. Enjoy it fresh, or find it featured in cocktails, savory sauces, and various preserves and desserts throughout Colombia.

Curuba

Curuba's elongated form earns it the nickname 'banana passionfruit.' While its exterior resembles a cucumber, the interior reveals vibrant neon-orange pulp that is both tangy and dotted with crunchy, edible seeds. Curuba tends to be more acidic than regular passionfruit, so a touch of sugar can balance its sharpness if eaten fresh. In Colombia, it’s commonly enjoyed blended into juices with milk and sugar or transformed into a classic Bogotan dessert: curuba mousse with vanilla custard.

Lulo

Undoubtedly, lulo is Colombia’s quintessential fruit. Its tangy, citrus-like flavor is a staple in sauces, desserts, and beverages across the country. When juiced, lulo produces a distinctive white foam, and its sliced appearance reveals a unique tomato-like pattern. It's ready for consumption when its fuzzy skin turns a vibrant orange.

Guanábana

With its intimidating spiky skin and substantial size (individual fruits can weigh up to 11 pounds), guanábana might seem daunting, but its creamy, white flesh offers a delightful blend of pineapple and banana flavors, accented by a floral aroma and a texture akin to ice cream. Typically mixed into juices with milk or water, it’s also delicious eaten raw—just be cautious of the large black seeds. It’s best enjoyed when it feels soft to the touch, and it’s a popular ingredient in desserts like guanábana merengón, a meringue-based treat similar to pavlova.

Limón mandarino

This citrus fruit, a cross between a lime and a tangerine, features a rugged green skin that gives way to vibrant orange segments. While its juice leans more towards sour than sweet, it's perfect for seasoning fish, adding zest to meat empanadas, or enhancing Colombian-style lemonade.

Mora

The Andean blackberry, though similar in appearance, differs significantly from the North American variety. Its deep purple hue interspersed with raspberry red reflects its higher acidity compared to sweetness. This tangy quality makes it ideal for brightening rich meat dishes and fresh cheeses, but it also means mora juice is often diluted with water or milk and sweetened with sugar. It’s also commonly found in jams and dulce de moras, delicate preserves that complement creamy mousses and cheesecakes beautifully.

Mangostino

Although mangosteen hails from Southeast Asia, it has firmly established itself in Colombia since its introduction at the close of the 19th century. The fruit’s tough exterior can be challenging to crack open, but the effort reveals a white, cotton-like flesh that’s well worth it. With its tangy, juicy flavor reminiscent of lychee and stone fruits, mangosteen is a rare treat in the U.S., adding an element of exotic allure.