One dinner we had while in Quito (end of December 2011) was at the Theatrum Restaurante & Wine Bar. The restaurant space was once a theater and the inside still retains some of the theater feeling with dramatic lighting and plush curtains. We had the tasting menu with many good dishes, presentations, and flavors, but it was the dessert that we remember the most because of the fruits we had not tried before.
Guanábana, Annona muricata L. The preparation in the dessert was guanábana froth. Later, in the Galápagos we would have juices made all or partly of guanábana. In Campo Duro in the Isabela highlands, we sampled a fresh guanábana. The flesh was chewy but tasty.
Babaco, Vasconcellea x heilbornii. The preparation in the dessert was a babaco compote.
Guayaba, Psidium guajava. The preparation in the dessert was a guayaba jam.
Naranjilla, Solanum quitoense. The preparation in the dessert was a naranjilla sorbet. The genus Solanum includes the food crops S. lycopersicum (tomato), S. tuberosum (potato), and S. melongena (eggplant). We had fresh squeezed naranjilla juice several times during our stay in the Galápagos.
Chirimoya, Annona cheirimola Mill. The preparation in the dessert was a chirimoya ice cream.
The Theatrum Fruit Dessert
Guanábana Fruit at Campo Duro (Isabela Island, Galápagos)
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