The lúcuma (Pouteria lucuma) is a subtropical fruit of Andean origin (sometimes known as lucmo in English), native to the dry subtropical Andean coastal valleys of Peru. It grows at temperate elevations, between 1,000-2,400 metres. The largest concentration of this fruit is found in the Peruvian regions of Cajamarca, Ancash, Lima, and Ayacucho.
Lucuma is a Peruvian fruit that is very nutritious. Lúcuma fruit is an excellent source of carbohydrates, fibre, vitamins and minerals. It has lots of beta-carotene, niacin (B3) and iron.
|
Nutritional Profile (in 100 gr Dry Lucuma Powder Maca) |
|
|
Energy (Kcal) |
329.0 |
|
Water (gr) |
9.3 |
|
Protein(gr) |
4.0 |
|
Fat (gr) |
2.4 |
|
Fiber (gr) |
2.3 |
|
Ash (gr) |
2.3 |
|
Calcium (mg) |
92.0 |
|
Phosphorus (mg) |
186.0 |
|
Iron (mg) |
4.6 |
|
Thiamine (mg) |
0.2 |
|
Riboflavina (mg) |
0.3 |
|
Ascorbic Acid (mg) |
11.6 |
The lúcuma is exported all around the world. In some countries it is one of the most popular ice-cream flavors.
Lúcuma is a popular flavoring for ice cream in its native range,
and in Peru even exceeds the demand for more globally popular
flavors such as strawberry, chocolate, and vanilla. It is exotic;
in Peru, the general consensus is there is no better flavor for
ice cream than lúcuma. Lúcuma is also used in cakes, drinks, and
other desserts.
Lucuma has been found on ceramics of
the indigenous people of coastal Peru. The Moche people had a
fascination with agriculture and often chose to represent fruits
and vegetables, including lucuma, in their art.
