Lucuma

Definition

The botanical name which is Lúcumo Lucuma obovata HBK is a fruit native to the Andean region. In this area Eco Lúcumo types still grow wild in Peru. 

According to chroniclers and historians, the use of Lucuma in earlier times comes from the Inca Empire (Inca Empire). It is evident in images molded into vessels of the Mohican culture that it was developed on the north coast of Peru. This corroborates an ancient use as part of the diet in these and other populations that settled in villages along the coast and highlands of Peru. 

This delicious fruit which was left for us by the pre-Inca cultures contributes to increasing the level of hemoglobin iron content. Therefore Lucuma is energizing and rich in niacin, or vitamin B3 that stimulates the functioning of the nervous system and is therefore an ally against depression. 

Lucuma fruit is rich in fiber, iron, and carotene. It is a high-energy food that is eaten fresh and is even used to make delicious ice cream, desserts, cocktails and endless presentations. 

Lucuma Flour

It has good quality and quantity of pulp, which is processed, dried and powdered as a flavoring for food or feedstock for the manufacture of other end products, managing to satisfy the market demand at times when there is no fresh fruit. 

Lucuma flour is finely grounded and has a golden yellow color. It is sweet with a rough texture. Lucuma pulp is mostly used industrially in the form of flour to produce ice cream, cakes and pastries (flan, milkshakes, pudding, custard and porridge, ice cream, etc.). Mainly.