What is lucuma?

Lucuma (Pouteria lucuma) is a fruit native to the Andean valleys of Peru, Ecuador, and Chile. It is a member of the Sapotaceae family and is also commonly known as eggfruit due to its creamy, custard-like texture.

Lucuma has been cultivated in the region for thousands of years and holds great cultural and culinary significance. The fruit has a unique appearance, with a round or oval shape and a green or yellowish-green skin that is rough and bumpy. It typically grows to be about 10-15 centimeters in diameter and weighs around 200-500 grams.

The flesh of lucuma is bright orange or yellow and has a sweet, distinctively maple-like flavor. This flavor profile has earned lucuma the nickname "Gold of the Incas" and it is often used as a natural sweetener in various traditional Peruvian desserts, ice creams, smoothies, and beverages.

In addition to its delicious taste, lucuma is also highly nutritious. It is a good source of vitamins including niacin, iron, and carotene, as well as various minerals and antioxidants. Lucuma is also believed to have numerous health benefits, such as supporting healthy digestion, boosting the immune system, and improving skin health.

Lucuma is generally harvested during the fall and winter months, and it is primarily consumed fresh or in processed forms like powders, extracts, and jams. It has gained popularity beyond the Andean region in recent years, being exported to various countries for its unique flavor and nutritional properties.

Overall, lucuma is a versatile and delicious fruit that offers both culinary and health benefits, making it a beloved component of traditional Andean cuisine.