Place the pineapple skins and core, cinnamon, spices and panela or brown sugar in a large pot with 8 cups of water. Boil for about 20-25 minutes.
Add the lemon verbena, lemongrass, and orange peel.
Reduce heat and simmer for 10 minutes. Remove and strain.
In a separate pot, add 4 cups of water with the blueberries and blackberries, boil for about 20 minutes. Remove from heat, let cool down until safe to handle, blend and strain.
Mix the cup of the purple corn flour with 1 cup of the spice pineapple liquid until well diluted.
Add the strained berry mix, the naranjilla juice, the spiced pineapple liquid and the diluted purple flour mix to a large pot.
Cook over medium heat, stir constantly to keep it from sticking, bring to a boil.
Add the pineapple chunks and reduce to simmer for about 10 minutes.
Remove from the heat, add the strawberry slices (and any additional fruits). Serve warm or cold.