Champús Valluno: Traditional Colombian Lulo and Corn Drink
Champús Valluno is a refreshing, exotic, and incredibly unique Colombian fruit and corn drink that perfectly represents the vibrant gastronomy of the Valle del Cauca region. If you want to experience a true explosion of tropical flavors and textures, this traditional beverage is an absolute must-try. Unlike standard fruit juices, this iconic drink combines the tart, citrusy notes of the native lulo fruit and sweet pineapple with the hearty, chewy texture of cooked white hominy corn, all brought together by a richly spiced panela (unrefined cane sugar) syrup.
The secret to a perfect batch of Champús lies in the contrast of its elements: a fragrant syrup infused with cinnamon, cloves, and citrus peels mixed with freshly blended fruit juice and chunks of softened corn. Served ice-cold on a hot afternoon, it is a masterclass in Latin American culinary ingenuity. Ready in under two hours, this large-batch recipe is perfect for parties, family gatherings, and holiday celebrations, bringing the sweet, vibrant spirit of the Colombian Pacific coast right to your glass!
Champús Valluno (Colombian Fruit and Corn Drink)
Ingredients
- 1 lb White hominy corn maíz blanco pilado
- 1 Block of Panela unrefined cane sugar, substitute with dark brown sugar
- 1 Medium pineapple
- 24 Ripe Lulos Naranjilla fruit
- 15 cups Water
- Sugar to taste
- Cinnamon sticks
- Whole cloves clavos de olor
- Orange tree shoots or leaves cogollos de naranja, optional
- Green lime peels cascaritas de limón verde
Instructions
- Cook the corn: Place the white hominy corn in a large pot with plenty of water. Boil for approximately 1 hour, or until the corn kernels are completely soft and tender. Drain and set aside.
- Make the spiced syrup (melao): In a separate saucepan, melt the panela block with a little water. Add the cinnamon sticks, cloves, green lime peels, and orange shoots. Simmer until it forms a thick, deeply fragrant syrup. Strain out the spices and reserve the liquid.
- Prep the fruit: Peel the pineapple and dice it very finely. Peel all 24 lulos. Take exactly 12 of the lulos and cut them into thin slices.
- Candy the pineapple: In a small pan, place 2 cups of the finely diced pineapple with a little bit of sugar. Cook over low heat for a few minutes until the pineapple softens and releases its sweet juices.
- Blend the juice base: Take the remaining diced pineapple, the remaining 12 whole lulos, and the 15 cups of water. Blend them together to create a fresh, tart fruit juice base.
- Assemble the Champús: In a very large pitcher or serving bowl, combine the freshly blended pineapple-lulo juice, the softened cooked corn, the strained spiced panela syrup, the candied pineapple, and the 12 sliced lulos. Toss in a few fresh green lime peels for an extra touch of aromatic flavor. Stir everything together thoroughly.
- Chill and serve: Serve the Champús immediately in tall glasses generously filled with chunks of ice. Make sure every glass gets a good spoonful of the fruit chunks and corn!
Video
Notes
- A Temperature Divide: Champús is a beverage that is also heavily consumed in neighboring Ecuador and Peru. However, the Colombian version is distinctly unique because it is always served ice-cold to combat the tropical heat, whereas the Peruvian and Ecuadorian versions are traditionally served hot!
- Mysterious Origins: The exact origin of the drink is widely debated. Some culinary historians argue it has deep indigenous roots due to the use of corn and native lulo, while others believe it has African origins, brought to Latin America by enslaved populations during the conquest.
- What is a Lulo?: Also known as Naranjilla in other parts of South America, the lulo is a tangy, citrus-like fruit that looks like a small orange on the outside but resembles a green tomato on the inside. It is the absolute flavor backbone of this drink!
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