Lulado, A Colombian-Style Fruit Juice

The first time I tried lulado, I wasn’t prepared for how boldly tart and refreshing it would be. My friend handed me a glass during a stifling summer heatwave, and I remember watching the pulp float and swirl through the ice like lime green confetti. It was tangy, citrusy, and faintly herbal.

When I set out to make lulada myself, I had no roadmap. Just a vague idea of how it should taste and a packet of frozen lulo pulp from a Latin market. My first few tries were too watery, or too smooth. I’d overblend the pulp, or under-sweeten it. But eventually, I found the rhythm: a short thaw, a gentle pulse in the blender, sugar added slowly, always tasting.

The key was texture! Those pulpy strands suspended in icy water make it what it is. Now, I keep a stash of frozen pulp in my freezer, always ready to mix up a glass of something that’s tart, slushy, and completely transportive.

What Is Lulado and Where to Find It

Lulado (or lulada) is a traditional Colombian refresher, similar to something like pomelo juice or a pomelo mocktail, made from the pulp of the lulo fruit, botanically known as Solanum quitoense. Native to the highlands of the Andes, lulo has been cultivated for centuries and prized for its unique flavor profile.  Think a vibrant blend of citrus, pineapple, and rhubarb, with subtle vegetal notes that give it depth. 

In Colombia, vendors pour freshly blended lulada over ice at street stalls alongside other drinks like hot chocolate with cheese (yes that is a thing) and panela lattes in the cooler months, while families prepare it for dinners and picnics. The drink’s signature slushy texture comes from minimal blending, preserving pulp fragments that provide a satisfying mouthfeel and visual appeal.

Sourcing Lulo Pulp in North America

Your best bet is frozen lulo pulp, available at Latin American markets, specialty online retailers, or larger grocers in the international aisle. Brands like Goya and small-batch importers sell it in 4–6 ounce plastic containers or vacuum-sealed pouches.

Alternatively, you can you fresh fruit (if you can find it). Rare in North America, but if you spot fresh lulo at a farmers’ market, pick firm, unblemished fruits—these will yield the brightest flavor when juiced.

Equipment Needed:

Here is the equipment you'll need to get started:

• Blender
• Spoons
• Strainer (optional)

How to Make Lulado at Home

This approach gives you consistent control over every element: temperature, sweetness, pulp concentration, and garnish.

Thaw the Pulp:

Let frozen lulo pulp sit on the counter for 8–12 minutes; it should be soft enough to scoop but still cold. Over-thawing yields a watery blend.

Blend the Ingredients

Measure water-to-pulp ratio: I use roughly a 2:1 ratio (water to pulp), but you can adjust between 1.5:1 for a thicker slush or 3:1 for a lighter juice.

Next, start with three tablespoons per cup of pulp. Pulse, taste, then add small increments—lulo’s acidity can vary by harvest.

Use short 1–2 second bursts to break up the pulp without turning it smooth. Aim for streams of green flecks rather than solid liquid.

Prepare Ice and Serve

Crush ice finely: either in a blender with a handful of ice cubes or using a mallet in a sealed bag. Fine ice chills quickly and suspends pulp evenly.

Pour half the blend over ice, stir gently, then add the rest. Mint sprigs or a lime wheel aren’t just decorative—they release aromatic oils that complement the drink’s tart edge.