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Ambato, Ecuador. Although the capuli is known throughout Latin America, and probably originated in Mexico, it is in the Andes where the best types in size, color, and flavor are found. Great quantities appear in native markets, especially in Ecuador, where the capuli is an important food, not only of the Indians, but of all the inhabitants. After the Conquest, it was at times a mainstay of the invading Spaniards. The best capuli cherries (right) have dark maroon skins, firm texture, juicy greenish-brown flesh, and a flavor resembling that of the common cherry. (D. Endt)

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