Times have changed and with it, so must we and if it gives you the best experience, then we’ll do it with a big smile on our face. With that being said, we’d like to introduce you to your new Brunch. It’maracuya everything you love about a vibrant Saturday afternoon with COYA with the added layer of relaxation because it’s a fully seated experience. This just means more time for you to sit back and let us take care of you.
It’s the new COYA Brunch experience and we know you’ll love it. 2 1-2 1a3 3 0 01-2-1 3 3 0 01-1-2l. 1 1a3 3 0 01-2-1l-7 4. Ecuador produces the banana, the pineapple, the coconut, the mango, the watermelon, and the papaya, but it also features a world of more exotic fruit. Try some of these wonderfully diverse sweet treats the next time you visit.
Foreigners are more inclined to call it a gooseberry, this yellow-to-orange colored fruit is a very tart berry. This has nothing to do with the fish, being that the Spanish word for the latter is atún. Rather, this cactus-fruit, also known to travelers as a prickly pear, can make your hands sting if you don’t remove the peel with caution, but it is deliciously sweet, juicy and with its little seeds, crunchy. Oblong in shape, and yellow, red, or orange in color, it is extremely tart and is generally consumed only as a beverage after being processed in a blender with sugar and water. This belongs to the dragon-fruit family. Unlike other varieties, however, this is yellow, not pink on the outside, and on the inside it’s white, and one of the sweetest fruits in the country.
The combination of tiny seeds and high-fiber pulp also means you should resist eating more than one a day, unless for digestive reasons you really need to. Pronounced nah-rahn-hee-yah, and yet another example of the linguistic confusion many visitors to Ecuador may experience in getting to know Ecuadorian fruit, naranjilla has a name similar to naranja, which means orange, but only because of its color. However, unlike tomate de árbol, this is actually a relative of the tomato. The mora is Ecuador’s blackberry, often mixed with sugar and water to make juice, or paraffin to make jam. Further compounding the lingual lunacy for travelers, Ecuador has both guava and guayaba, which are two distinct fruits not at all related to each other.