{"id":3641,"date":"2013-05-22T01:17:18","date_gmt":"2013-05-22T01:17:18","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=3641"},"modified":"2013-06-09T03:32:10","modified_gmt":"2013-06-09T03:32:10","slug":"la-naranjilla","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/la-naranjilla\/","title":{"rendered":"La Naranjilla"},"content":{"rendered":"<p>La Naranjilla es un fruto originario de Ecuador. Se le conoce como Lulo en Colombia, y es de la familia de las solan\u00e1ceas: o sea, es primo del tomate.<\/p>\n<p>Se utiliza principalmente en jugo, el que tiene un tono verde. Hay otras preparaciones.<!--more--><\/p>\n<p>Antes de zambullirnos en las distintas preparaciones, nunca est\u00e1 de m\u00e1s comentar que la naranjilla tiene vitaminas A, B y C; adem\u00e1s de calcio, f\u00f3sforo y hierro.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3646\" data-permalink=\"https:\/\/le-fort.org\/cocina\/la-naranjilla\/naranjilla\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/naranjilla.jpg?fit=600%2C450&amp;ssl=1\" data-orig-size=\"600,450\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"naranjilla\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/naranjilla.jpg?fit=600%2C450&amp;ssl=1\" class=\"aligncenter size-full wp-image-3646\" alt=\"naranjilla\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/naranjilla.jpg?resize=600%2C450&#038;ssl=1\" width=\"600\" height=\"450\" \/><\/p>\n<p>Lo usual es pelar la naranjilla y echarla con agua o con leche \u2013y el endulzante de turno\u2013 a la licuadora.<\/p>\n<p>Para simplificar las cosas (y perder parte del aroma) en Ecuador se encuentra pulpa de naranjilla congelada, al igual que una serie de jugos m\u00e1s o menos naturales de la misma.<\/p>\n<p>Otras recetas de naranjilla que pueden ser de inter\u00e9s son: el seco de pollo con naranjilla, una fritada de cerdo a la naranjilla \u2013con esa cosa agridulce que tan bien va con el cerdo\u2013 y una salsa de aj\u00ed con naranjilla, todas naturales del Ecuador, al igual que la fruta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Naranjilla (Solanum Quitoense) es una fruta oriunda de Ecuador y Colombia, donde se la denomina Lulo. \u00bfQu\u00e9 se puede hacer con ella? \u00bfcu\u00e1les son sus propiedades?<\/p>\n","protected":false},"author":1,"featured_media":3644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[44],"tags":[121,359],"class_list":["post-3641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredientes","tag-frutas","tag-ingredientes","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/05\/hd-naranjilla.jpg?fit=600%2C225&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-WJ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":15061,"url":"https:\/\/le-fort.org\/cocina\/proyecto-origenes-asociacion-de-chefs-del-ecuador\/","url_meta":{"origin":3641,"position":0},"title":"Proyecto Or\u00edgenes, de la Asociaci\u00f3n de Chefs del Ecuador","author":"Le-Fort.org","date":"2 de Octubre, 2020","format":false,"excerpt":"El Proyecto Or\u00edgenes, de la Asociaci\u00f3n de Chefs del Ecuador entrega un hermoso libro para descarga gratuita con lo mejor de la cocina del Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/origenes-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/origenes-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/origenes-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/origenes-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/origenes-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":12185,"url":"https:\/\/le-fort.org\/cocina\/cacao-blanco\/","url_meta":{"origin":3641,"position":1},"title":"El Cacao Blanco o Patas Muyo","author":"Le-Fort.org","date":"27 de Marzo, 2018","format":false,"excerpt":"Te contamos algo sobre el cacao blanco, uno de los alimentos de la gastronom\u00eda amaz\u00f3nica, particularmente apreciado en la provincia de Orellana, en Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11637,"url":"https:\/\/le-fort.org\/cocina\/barras-de-limon-frutas\/","url_meta":{"origin":3641,"position":2},"title":"Barras de Lim\u00f3n (o de otras frutas)","author":"Le-Fort.org","date":"2 de Febrero, 2018","format":false,"excerpt":"Las barras de lim\u00f3n (lemon bars) son unas galletas del tipo galletas de lata, debido a que se hornean en una lata y se cortan una vez fr\u00edas. La base de estas galletas es la preparaci\u00f3n escocesa conocida como Shortbread: tradicionalmente es az\u00facar mantequilla y harina en proporci\u00f3n 1:2:3. En\u2026","rel":"","context":"En &quot;General&quot;","block_context":{"text":"General","link":"https:\/\/le-fort.org\/cocina\/categoria\/general\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/barras-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/barras-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/barras-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/barras-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/02\/barras-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":10770,"url":"https:\/\/le-fort.org\/cocina\/hot-dogs-chilenos-cuenca\/","url_meta":{"origin":3641,"position":3},"title":"Hot Dogs Chilenos en Cuenca","author":"Le-Fort.org","date":"13 de Diciembre, 2017","format":false,"excerpt":"Parte de nuestra b\u00fasqueda para preparar hot dogs chilenos en Cuenca, Ecuador. Es una historia con final feliz.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/hot-dog-chileno-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/hot-dog-chileno-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/hot-dog-chileno-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/hot-dog-chileno-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/hot-dog-chileno-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11954,"url":"https:\/\/le-fort.org\/cocina\/mapa-gastronomico-del-ecuador\/","url_meta":{"origin":3641,"position":4},"title":"Mapa Gastron\u00f3mico del Ecuador","author":"Le-Fort.org","date":"6 de Marzo, 2018","format":false,"excerpt":"Sesi\u00f3n de producci\u00f3n fotogr\u00e1fica para el Mapa Gastron\u00f3mico del Ecuador del MINTUR, con el apoyo de la Asociaci\u00f3n de Chefs del Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/mintur-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":558,"url":"https:\/\/le-fort.org\/cocina\/haciendo-pan-para-sanguches-en-casa\/","url_meta":{"origin":3641,"position":5},"title":"Haciendo Pan para S\u00e1nguches en Casa","author":"Maestro Sanguchero","date":"13 de Diciembre, 2012","format":false,"excerpt":"Debido a la flojera que nos da salir, nos hemos especializado en preparar s\u00e1nguches en casa, y f\u00edjense que es una actividad muy placentera, jejejeje. El pan nos ha tomado un poco de tiempo en su entendimiento y perfeccionamiento, y a continuaci\u00f3n les contamos nuestras conclusiones al respecto: Actualizaci\u00f3n, cinco\u2026","rel":"","context":"En &quot;Cavilaciones&quot;","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/12\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=3641"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/3641\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/3644"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=3641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=3641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=3641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}