For the aromatics: In a large covered pot, boil all the aromatic ingredients with the exception of the bay leaves and the lemon verbena for 20 minutes.
Turn off the heat and add the bay leaves and the lemon verbena. Cover and let it rest for 5 minutes.
Strain this liquid and discard all the spices and aromatics. Pour the liquid back in the large pot (the aromatics pot).
For the fruits: In another large pot, boil the blueberries, the blackberries and the allspice in the water for 30 minutes. Strain the berries and add the liquid to the aromatics pot.
In a blender or food processor, blend the fruits with the naranjilla pulp and strain to remove the seeds. Add the fruit puree to the aromatics pot. Add the dissolved cornstarch to the aromatics pot and stir constantly to ensure that the cornstarch doesn’t become lumpy. Bring the liquid to a boil.
Once boiling, add the pineapple and cook for 5-10 minutes until the cornstarch is cooked. Add the strawberries and cook for another 5 minutes until it returns to a boil. Turn off the heat and remove from the stove.
Serve lukewarm or cold.