ecuador has great diversity of climate and environment in proportion to its size . from the volcanic galápagos islands to the cloud forests east of the andes , variety is the name of the game . from temperate climate fruits grown in the highlands to tropical fruits in the coast , there is a great deal of fruit there , some of which will grow nowhere else . it's a big part of the diet . there are many establishments that specialize in fruit drinks and serve little else , save perhaps some pan de yuca (cassava bread) or sandwiches . while we were visiting , i had many a fruit salad for breakfast , and a fruit juice , fruit shake or freshly made fruit yoghurt with every single meal .

babaco (carica pentagona) is reminiscent of star fruit and makes a wonderful fruit juice .

 

granadilla (passiflora ligularis)

chirimoya (annona cherimola )

 

guanábana (annona muricata) is popular for milk shakes and juice

guayaba (psidium guajava) or guava

 

limón or tahiti lime

mamey (pouteria sapota) popular for milk shakes . in LA you can get a batido de mamey (shake) at el cochinito and other cuban restaurants 

 

maracuyá or passion fruit (passiflora edulis flavicarpa)

naranjilla or lulo (solanum quitoense) in LA you can get naranjilla juice at el caserío 

pitahaya (hylocereus triangularis)

capulí (prunus serotina) an andean cherry

 

tomate de árbol or tamarillo (cyphomandra betacea) makes great juice .

tamarindo (Tamarindus indica)

  

grosella (phyllanthus acidus) is often eaten salted

pepino dulce (Solanum muricatum)

 

ají , the local chili peppers , used for the hot sauce of the same name

orito or baby banana , a dessert fruit

 

maduro or ripe plantain . often sliced , fried , and served as a sweet side with rice .

verde or green plantains , sliced or chopped and fried as a side (patacón , chifle) or as a mixture with meats (bolón de verde) or rolled into balls with meat for soup (caldo de bola de verde)