El presente trabajo de investigaci?n, consiste en dar a conocer el lulo de paramo (solanumquitoensefo. Septentrionale), por medio de implementaciones gastron?micas, ya que de este fruto no se tiene mayor conocimiento. Se realiz? tres preparaciones basa las cuales son: mermelada, salsa de fruta y n?ctar a base del lulo de paramo aplic?ndolos en reposter?a y cocteler?a, se abordan aspectos generales tales como las caracter?sticas de la matar?a prima que se usa en la elaboraci?n y los procesos de obtenci?n en las preparaciones base, con el fin de promover e impulsar el consumo del lulo de paramo (solanumquitoensefo. Septentrionale) en estas ?reas ya que por medio de un recetario se busca incentivar a la comunidad para el consumo de esta fruta.The present work of investigation, consists in giving to know the lulo of paramo (solanumquitoensefo. Septentrionale), by means of gastronomic implementations, that of this fruit does not have greater knowledge. Three preparations were made based on the characteristics: marmalade, fruit sauce and nectar based on lime from paramo, applying them in pastry and cocktails, general aspects are addressed, such as the characteristics of the mother used in the elaboration and the obtaining processes. in the base of the preparations, in order to promote and promote the consumption of the lime of paramo (solanumquitoensefo. Septentrionale) in these areas since by means of a receiver seeks to encourage the community to consume this fruit.