Bolivian Fruits: Exploring The Country's Top Exports

Bolivia's ecological biodiversity means that it is home to a wide range of unique fruits. The country's fertile agricultural lands and favourable climate support the cultivation of high-quality fruits, some of which are exported. In 2018, Bolivia produced 700,000 tons of bananas, and in 2021, Colombia, Peru, Chile, Ecuador and the Netherlands were among the top partner countries to which Bolivia exported food products.

Passion fruits like Tumbo, Maracuya, and Granadilla

Maracuya, also known as passionfruit, is another extremely acidic fruit found in Bolivia. It has a thick outer skin that shelters numerous black seeds inside, which are covered in a thick mucous-like membrane. While it cannot be eaten raw due to its intense acidity, blending, straining, and adding sugar transforms it into a delicious and refreshing juice.

Granadilla, also known as Giant Tumbo or Giant Granadilla, is a tropical species of passionfruit native to South America. It is the largest fruiting species within the genus Passiflora, with fruits ranging from 10 to 30 cm in length and weighing between 1.5 to 4 kg. The thick flesh of the Giant Tumbo is prepared like a vegetable and is commonly used in both fresh and cooked culinary preparations. This versatile fruit can be steamed, boiled, sauteed, or fried, and is a good source of vitamins A and C, potassium, fibre, calcium, and iron.

Achachairú, also known as the Bolivian mangosteen

The Achachairú is just one of the many fruits grown and consumed in Bolivia. The country boasts a diverse range of fruits, including common varieties such as apples, oranges, lemons, limes, grapefruit, tangerines, peaches, nectarines, apricots, grapes, strawberries, raspberries, pineapple, figs, dates, plums, cantaloupe, watermelon, honeydew melon, pears, kiwi, mangoes, and bananas. However, Bolivia is also home to more exotic and unusual fruits, such as the achachairú, that are sure to delight any fruit enthusiast.

The country's unique geography and climate contribute to the availability of a wide variety of fruits. Bolivia's high-altitude regions, for example, provide ideal conditions for the cultivation of quinoa, a nutrient-rich grain-like crop that has gained global popularity for its superior quality and nutritional value. Additionally, the country's tropical lowlands offer the perfect climate for growing exotic fruits like the achachairú.

The abundance of fruit in Bolivia not only contributes to the country's export industry but also enhances its cultural heritage and culinary traditions. For instance, the carambola fruit, known in English as star fruit due to its distinctive shape, is a favourite among Bolivians and is often blended and strained to make a fabulous, slightly acidic juice. Another example is the chirimoya fruit, which has a tough exterior that gives way to an extremely soft and creamy interior, making it perfect for ice cream.

The diversity of fruits in Bolivia showcases the country's natural wealth and the ingenuity of its people in utilising the land's bounty. From the highland regions to the tropical lowlands, Bolivia offers a plethora of delicious and nutritious fruits that not only satisfy the taste buds but also contribute to a healthy and vibrant lifestyle.

Lima, a cross between lemon and lime

Bolivia exports a variety of fruits, including oranges, limes, grapefruit, tangerines, lemons, peaches, nectarines, apricots, grapes, strawberries, raspberries, pineapple, figs, dates, plums, cantaloupe, watermelon, honeydew melon, pears, kiwi, mangoes, bananas, plantains, papayas, and more.

Now, let's talk about the Lima fruit.

Lima, a unique citrus fruit, is a hybrid between a lemon and a lime, as its name suggests. It combines the characteristics of both fruits, resulting in a distinct flavour and aroma. While the exact origin of Lima is unclear, it is commonly associated with Latin American countries, particularly Mexico and Peru. In Mexico, the term "lima" refers to a small, pale green citrus fruit with a floral aroma and a sweet-tart taste. This variety is native to southern and central Mexico and is distinct from the limes typically found in the United States. On the other hand, in Peru, "lima" refers to a medium-sized citrus fruit with a thick yellowish skin that can be peeled and eaten like an orange. This Peruvian variety is slightly sweet and less acidic than the typical lime.

The confusion surrounding the names of citrus fruits, such as limes and lemons, is not uncommon, as evident in the varying terminology used in different regions. In some Latin American countries, including Mexico, Colombia, and Cuba, "limón" is used for both limes and lemons, with "lima" being a completely different fruit. In contrast, in Spain, Argentina, and some other Latin American countries, "lima" refers to the green lime, while "limón" is the yellow lemon. This discrepancy can be attributed to regional variations and the diverse range of citrus fruits available in different areas.

The Lima fruit, being a hybrid, exhibits characteristics of both lemons and limes. While it has a sour-sweet flavour, it is less acidic than a typical lime, making it more suitable for direct consumption. The fruit is typically yellow or light green in colour and may vary in size. The taste and aroma of Lima are distinct, earning recognition among culinary enthusiasts worldwide.

In conclusion, Lima, the hybrid fruit, combines the best of lemons and limes, offering a unique flavour profile that has gained popularity among those seeking a balance between sweetness and acidity. While the exact origin and distribution of Lima are unclear, it holds a prominent place in Latin American cuisine and culture, particularly in Mexico and Peru. The varying terminology used for citrus fruits across regions can be confusing, but understanding the local context is essential to navigating this complex linguistic landscape.

Tamarillo, or the vine/tree tomato

The tamarillo, or tree tomato, is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is native to the Andes of South America and can be found growing in Ecuador, Colombia, Peru, Chile, Argentina, and Bolivia. The tamarillo is a fast-growing tree, capable of reaching 15 feet in height, but often remains much smaller and is well-suited to container growing. These trees are known to thrive and produce fruit for up to 12 years.

The ripe tamarillo fruit is a firm, yellow, orange, or red colour, with a distinct tomato flavour and a tart, bright quality. The fruits are egg-shaped and about 4-10 centimetres long. Their colour varies from yellow and orange to red and almost purple. Sometimes they have dark, longitudinal stripes. Red fruits are more sour, while yellow and orange fruits are sweeter. The flesh has a firm texture and contains more and larger seeds than a common tomato. The skin and the flesh near it have a bitter taste and are not usually eaten raw. The tamarillo is very high in vitamins and iron and low in calories (only about 40 calories per fruit).

Tamarillo trees are adaptable and very easy to grow. They prefer a subtropical climate, with rainfall between 600 and 4000 millimetres and annual temperatures between 15 and 20°C. They are intolerant of frost (below -2°C) and drought stress. Tamarillo trees grow best in light, deep, fertile soils, although they are not very demanding. However, soils must be permeable since the plants are not tolerant of water-logging. They grow naturally on soils with a pH of 5 to 8.5.

Propagation is possible by using seeds or cuttings. Seedlings first develop a straight, about 1.5 to 1.8-metre-tall trunk, before they branch out. Propagation by seeds is easy and ideal in protected environments. Plants grown from cuttings branch out earlier and result in more shrub-like plants that are more suitable for exposed sites. Cuttings should be made from basal and aerial shoots and should be free of pathogenic viruses.

The tamarillo tree is quite resistant to pests in general. However, to reduce the risk in intensive production systems, some pests, such as aphids, greenhouse whiteflies, and tomato worms, need to be controlled to avoid major crop damage. Tamarillo trees can also occasionally become infested with fruit flies, and treating the trees with neem oil is a good way to address this issue.

Tamarillos are suitable for growing as indoor container plants, although their swift growth, light, water, and humidity requirements, and large leaves can pose a challenge for those with limited space. The trees require a continuous supply of water due to their shallow root system, and drought stress results in a decrease in plant growth, fruit size, and productivity. Recommended fertiliser rates per hectare are 170kg of nitrogen, 45kg of phosphorus, and 130 to 190kg of potassium for intensive production systems.

Common fruits like bananas, apples, pears, and grapes

Apples, pears, and grapes are also grown and exported by Bolivia and are commonly found in the country's markets. These fruits are enjoyed by locals and visitors alike and are often sold alongside more exotic fruits native to the region, such as the achachairú, maracuya, and granadilla, which are all part of the passion fruit family.

While Bolivia exports these common fruits, it also has a diverse range of unique fruits that are less well-known outside of South America. The country's ecological biodiversity supports a wide range of edible plant life, including tropical fruits found in Eastern Bolivia. The country's markets offer a fascinating mix of familiar and exotic produce, providing a delightful experience for locals and tourists alike.

Frequently asked questions