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Capulin is a cherry species. Native to Central America, Capulin has been cultivated since early times and is extensively naturalized over much of western South America. In Peru Capulin is mostly grown in subtropical and subtemperate areas as well as in the Andes.
The ripe fruits are red to dark purple in color 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.
