Ingredients

A Fruit like Nothing You Have Tasted Before, Lúcuma

Lúcuma for PLeasure

With a flavor that is deep and reminiscent of meat, while still sweet and fruity, the native Andean fruit called lúcuma or lucma in the Andes is gaining ever more attention.

Not only are people around the world becoming interested in this fruit whose powder provides an essential tartness, the fruit itself is more and more valuable for export. The Peruvian government has named it a signature fruit of Peru.

This fruit has a benefit. Unlike many others, it is not easily cultivated outside its home range because of the trees precise requirements for light, temperature, and season. Its greatest commercial production is in the Peruvian regions of Ayacucho, Huancavelia, Cajamarca, and Lima. While other departments of the country also grow lúcuma, their production does not reach the quantities of the other four regions.

It is grown fro 1500 to 3000 meters above sea level in land that is well drained and is a bit salty. Lúcuma has a soft, fragrant, and substantial pulp around a large stone. The flesh tends to be colored yellow-orange and the fruit has a peel that is bronze-ish yellow.

In gastronomy the lúcuma has become most known internationally. It is used to produce a range of foods such as the famous lúcuma powder, pastries, drinks, cookies, pies, smoothies, sweets, ice-cream, etc. It adds a delicious flavor and intensity that is both tasty and irresistible.

Not only does it have an amazing flavor it also possessed properties such as carbohydrates, calories, vitamin B1, thiamine, iron, etc. To eat it is very healthful. You can find it in a huge diversity of products.

Besides packaged, industrial foods, you can find the fruit in season in our markets such as San Pedro, and Vino Canchón. It also makes its way into the super-markets of the city.

Named a signature (bandera) food of Peru, the lúcuma is becoming ever more known in international cuisine. As a result we Peruvians are very proud and hope that the products that grow in the rich soils of our Andes become evermore known.

 

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