ENGLISH - LUCHO

Lulo is a plant and fruit typical of the Andes. It seems a rounded yellow tomato, but its flesh is typically greenish and tart taste.

For all its properties and taste this delicious fruit it is highly consumed and used in various forms such as drinks, juices, fruit concentrates and sauces, jams, preserves and ice cream. Consumer highly recommended for younger because their high energy content will help them develop their daily activities more effectively and improve performance.

The lulo frozen pulp has the taste, smell and color characteristic of the fruit is free of debris and seed. It is 100% natural, no chemicals, durable, food, vitamins, healthy and refreshing.

 

-          - It has diuretic properties, helps the body to waste toxins in the urine.

-          - Increase the quality and quantity in the formation of hair and nails, and strengthen bones.

-          - Slightly decreases the levels of bad cholesterol in the body for its acid content.

-          - Increases the defenses and intervened digesting food and passage through the digestive tract.

-          - The constant consumption helps fight disease and nerve and improves sleep quality levels.

-          - It is important source of iron, phosphorus, vitamin "A" vitamin "B" vitamin "C", calcium, potassium, fiber, unprocessed sugars, fats and proteins.

-          - It can cure diseases affecting the gums, toothache, dental scurvy and general weakness.

-          - Helps fight colds and diseases of the bronchi, mucus in the throat and reduces fevers.

-          - Decreased heartburn and constipation.

 

 

 

 

 

 

 

 

 

Ingredients:

Raw oats ¾ cup + 1 cup water
About 6 cups water, more or less according to your preference
3-4 cinnamon sticks
14 ounces frozen pulp of Lulo
½ lb - ¾ lb brown sugar or brown sugar, grated or chopped

                
Directions:

- Soak the oatmeal with a cup of water

- In a saucepan, combine 6 cups water, half of the lulo pulp, cinnamon sticks and brown sugar. Bring to a boil, reduce heat, and simmer for about 30 minutes.

- Remove from heat, and carefully not to burn, sift fluid lulo with cinnamon.

- Blend 2 cups of hot liquid with oats soaked and the rest of the lulo pulp.

- Sift the molten mixture of mixed oatmeal and combine with the remaining liquid lulo. Bring to a boil over medium heat, stirring occasionally. Simmer until it thickens and loses the taste of raw oats, about 5 minutes.

- Remove from heat and sift again - this last step is optional and depends on your preference.

- Serve hot oatmeal for breakfast or on cold days, and serve with ice cold on hot days or in the summer.

600 grams of tiger shrimp
Oil for frying
Salt and pepper

1 ½ cups cooked white rice
1 tablespoon chopped cilantro
1 large egg, lightly beaten
1 cup wheat flour

150 grams of frozen lulo pulp
1 cup water
1 cup brown sugar cut into small pieces
½ teaspoon finely chopped fresh ginger
1 ½ tablespoons butter
Salt and pepper

                 1. First prepare the sauce.
Blend the pineapple pulp with water.
Pour lulo juice in a pan and add the brown sugar.
Cook over medium heat until reduced to half the original portion.
Strain the sauce and put it back in the pan and the butter over medium heat integrate slowly.
Add salt and pepper to taste.

                    2. Heat oil.
Mix rice with cilantro.
Spice the shrimp with salt and pepper.
Dip each shrimp in flour, then rub with egg and finish covering with rice.
Fry in oil until they turn golden brown.

                  3. Serve shrimp with sauce accompanied.

Ingredients



125 g frozen pineapple pulp

125 g tamarind pulp frozen syrup

1 basil leaf

2 sheets of gelatin

4 tablespoons white chocolate ice cream

Directions:

Separately mix the lulo pulp and tamarind pulp a syrup made from the same amount of sugar water in a ratio of 3 parts of pulp by a syrup.

 

Pour it in a tray of ice, but has no divisions, covered with plastic wrap, put it in the freezer.

 

We juice with basil, making a tea with the leaves, but without allowing it to boil water, grind everything carefully and tagged, adding two sheets of gelatin per liter of water.

 

We took the tray from the freezer and scrape the surface with a knife to make granite chips.

 

Put granite chips on the plate with the gelatinized tea and white chocolate ice cream shake.