page_title: Colombian cuisine
section_title: Fruit
hierarchical_section_title: Colombian cuisine / Dishes and foods / Fruit
caption_attribution_description: Melicoccus bijugatus bought at the Visserijplein market in Rotterdam, The Netherlands
context_page_description: Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
context_section_description: Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as:
  Aiphanes horrida (corozo)
  Bactris gasipaes, peach-palm (chontaduro)
  Banana passionfruit (curuba)
  Banana (banano)
  Borojoa patinoi (borojó)
  Carambola, starfruit (carambolo)
  Cherimoya (chirimoya)
  Feijoa, Pineapple guava
  Guayabamanzana, Guava-apple hybrid
  Inga edulis, ice-cream-bean (guama)
  Manilkara huberi (níspero)
  Lulo (Naranjilla)
  Mamey sapote (mamey)
  Mamoncillo, Spanish lime
  Mandarin orange (mandarina)
  Mango
  Murrapos, mini-bananas
  Orange (naranja)
  Passiflora edulis, passion fruit (maracuyá)
  Physalis peruviana, Cape gooseberry (uchuva)
  Piñuela
  Pitaya, Dragon fruit (pitahaya)
  Quararibea cordata (zapote)
  Rubus glaucus, similar to blackberry (mora)
  Soursop (guanábana)
  Strawberry guava (arazá)
  Strawberry (fresa)
  Sugar-apple (anón)
  Sweet granadilla (granadilla)
  Syzygium jambos, Malabar plum (pomarrosa)
  Tree tomato,  tamarillo (tomate de árbol)
  ((Cucku conado))
caption: Spanish lime (Melicoccus bijugatus)
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