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Capulin is a cherry species. Native to Central America, Capulin has been cultivated since ancient times and is extensively naturalized over much of western South America. In Peru, Capulin is mostly grown in subtropical and subtemperate areas and in the Andes.
The ripe fruits are red to dark purple with a thin, tender skin. The pale green, juicy flesh is rather sweet with a taste of wild cherries. Capulin is mostly eaten row or stewed, made into a jam or dessert. Very refreshing are also capulin milk shakes.
