Lucuma

Other Name(s):

Pouteria lucuma; Lucuma obovata

Pouteria lucuma is native to the Andean regions of Peru, Ecuador, and Chile where it grows at very high elevations above sea level. These 20 meter tall trees give life to beautiful, tear-drop shaped fruit similar in appearance to unripe mangoes.

Is Lucuma Faithful to Nature?

Depends.

Lucuma is a natural ingredient with an ancient history of traditional use in Peru. It has a delicious, natural flavour unlike any other and is a source of dietary fibre.

Benefits: Why is Lucuma used?

Sweet Flavour

Lucuma tastes similar to a combination of caramel and sweet potato and may be useed as a natural sweetener and sugar alternative.

High in Fibre

2.5 tablespoons of Lucuma Powder can provide up to 39% of the daily recommended intake of dietary fibre for adults.

High in Nutrients

Lucuma has a high content of calcium, beta-caroten, zinc, vitamin C and iron.

High in Antioxidants

Lucuma apart from being high in Vitamin C has also a high content of polyphenols and carotenoids.

Learn more about Lucuma:

On the Shelf: Which Products Use Lucuma?

Lucuma Powder can be found on store store shelves as a single ingredient product but is also occasionally used to sweeten baked goodies and nutritional supplements.

Production: How is Lucuma Made?

Ripe Lucuma fruit are harvested from trees by hand. They’re then cut into small segments and the stones are removed. The fruit segments are then slowly dehydrated at temperatures not exceeding 45°C. The dried fruit is then pulverised into a fine powder.

Interesting Fact: Lucuma

According to European Union legislation, lucuma is a ‘foodstuff with sweetening properties’ and not a ‘food additive’. Therefore, lucuma does not have an E-number.

Lucuma contains naturally occuring sugar alcohol inositol. As such, excessive consumption may have a laxative effect.

Lucuma is Peru’s most popular ice cream flavour.