Naranjilla is a staple fruit in Ecuador and Colombia, where is known as lulo. Its name can be misleading given that the fruit does not resemble the flavor or texture of naranja (Spanish for orange). The best way I can possibly describe the flavor of naranjilla would be a combination of passion fruit and soursop! Delicious!
Cut open naranjilla and you will find a greenish kiwi-like appearance. It is mostly used in cold and hot beverages such as Coladas or juices. Surprisingly, it is also used to boost the flavor of savory dishes such as Seco de Chivo (goat stew).
In a medium saucepan, place the naranjillas and cover with water, simmer until soft (about 15 minutes). Once they are soft, let them cool and peel. Reserve the cooking liquid.
While naranjillas are simmering, prepare the milk mixture. In a small saucepan and over low-medium heat, bring the evaporated milk to a simmer stirring constantly with a wooden spoon. Dissolve the cornstarch in 2-3 tablespoons of cold water. Reserve.
When the milk is very hot but not boiling, pour the cornstarch. Stir well and remove from heat. Let cool and reserve.
Place the peeled naranjillas in a blender. Add 2 cups of cooking liquid and sugar. Blend on high speed and pass through a strainer.
Combine milk and naranjilla mixtures and pour into popsicle molds. Freeze and enjoy.