Because of its unique climate, the richness of its Andean soils and its culinary tradition, Peru has contributed to the World with many extraordinary and different food products and the Lucuma is another outstanding example. This fruit is native to the Andean valleys of Peru, Ecuador and Chile and can be found growing from sea level to 3000 metres above sea level. Lucuma is an excellent source of carbohydrates, fibre, vitamins and minerals including high concentrations of beta-carotene, niacin and iron.
The use of the Lucuma began before the times of the Inca civilisation, demonstrated by the fact that representations of the fruit have been found amongst ceramics and textiles un-buried from Pre- Incan tombs in Peru.
Lucuma flour is made from carefully selected lucuma harvested at their optimum point of ripeness, in order to process them at their best and capture the full flavour and colour, so characteristic of the fruit. During the processing, the pulp of the Lucuma is dehydrated and pulverized in such a way that all the unique characteristics of this exquisite fruit are preserved in the Lucuma flour.
In the countries where the lucuma grows, it is considered to be the favourite flavour for the preparation of ice-creams and desserts and over-takes the demand for other popular flavours such as strawberry chocolate and vanilla. The lucuma will make it easy for you to surprise and delight your friends with its new and exotic flavour.
Peru’s exports of Lucuma increased by 46.3% in 2006, compared with the previous year, demonstrating the increase in popularity this fruit is having on international markets.
High nutritional value: Lucuma contains vitamin B1,B2, C. Iron, Fibre, and phosphorous.
Versatile: can be used in the preparation of a wide variety of desserts, ice-creams, bread, biscuits, yogurt etc.
One kilo of fresh Lucuma is equivalent to using 4 spoons of Lucuma flour. When the Lucuma flour is rehydrated, it is mixed with triple the quantity of cold water and left to stand for 2 to 3 hours. The resulting puree can then be used to prepare a variety of different desserts.
Why not try the following great recipe idea for a nutritious vitamin rich desert that’s actually good for you!
Ingredients: 200g Lucuma flour (Rehydrate by mixing carefully with 600ml water. Beat lightly until a smooth soft paste is obtained and let stand for 2 hours ), 250g of rice, 400ml of water, 400ml of evaporated milk, 1 cinnamon, 4 cloves, 125g of sugar, Raisins,soaked Red fruit. Preparation: Put the rice in a casserole together with the water. Add the cinnamon, cloves and sugar. Heat until it boils, then reduce flame to minimum, cover and cook slowly until rice is tender (al dente). Add the evaporated milk, the Lucuma paste and the raisins. Continue cooking, stirring gently until the desired consistency is acquired. Serve and decorate with red fruit, cinnamon and leaves of mint. The above quantities serve 10 portions; use half the quantities of ingredients if considered convenient. The intensity of the flavour of the Lucuma flour can vary slightly from batch to batch. As such, the amount used in the recipe can be increased or decreased according to taste and depending on the intensity of flavour desired. Remember to rehydrate with water in the proportion of 1:3.