Colombia’s Most Exotic and Rare Fruits

The diversity of Colombia’s landscape, and its privileged location surrounded by mountains and rainforests, along with its tropical climate, make the country perfect for the production of a variety of luscious foods, including some rare and exotic fruits.

Several of these fruits – which are difficult to find in big cities and well-known tourist haunts – are used to prepare meals, while also serving as key ingredients in certain exotic drinks and side dishes.

The rare and exotic fruits available in Colombia

Maraco

This chocolate-producing fruit is produced in both the Amazon and Pacific regions of Colombia, and is typically eaten fresh, or used to make sorbets, jams and sauces. It is known to be a rich source of vitamins, amino acids, minerals, fiber and carbohydrates, with an acidic flavor and a strong aroma. Its almonds are used to produce a chocolate called bacalate.

Medlar

The potato-shaped fruit named Medlar is found in the Colombian Pacific region and boasts several health benefits, such as providing vitamins A, B, C, as well as magnesium, potassium and calcium. It too is used to make jams and other preserves, as well as juices, and make a simple, tasty snack too.

Corozo

Mainly produced in the Caribbean region, these small orbs, reminiscent of plums, can be consumed in juice form, as well as wine and chichas (alcoholic beverage emerging from the Andes and Amazonian regions). This fruit is bursting with healthy oils, proteins, vitamins and antioxidants.

Cannon

One of the rarest fruits in Colombia, this juicy morsel is also known as the ‘star fruit’, and its pulp is fibrous, acidic and a little bit crunchy. It harbors a lot of water, and is low in fat, as well as being rich in vitamins C and A. It is well-known for its nutritional value, but reportedly is best avoided by those suffering from kidney stones.

Cupuacu

Growing in the north of caqueta and Guaviare, and to the south of Putumayo and the Amazan, this fruit is also known as ‘white cocoa’, and its bark is used as fertilizer. It is used to make nectars, jams, sweets, ice creams, juices, jellies, and allegedly contributes to the immune system as well as reducing cholesterol levels in the blood. Its flavor has been describe as a cross between chocolate and pineapple.

Camu Camu

This fruit reportedly has one of the highest amounts of vitamic C of any fruit grown in Colombia, which is evident in its acidic, sharp flavor. It is used to make juices, smoothies, yoghurts, and also jams and ice creams.