Peruvian Lucuma Fruit, the Gold of the Incas

Ancient Moche ceramics with lúcuma designs are a testament to this Peruvian fruit's enduring popularity. Today, it's still the country's most popular ice cream flavor and Starbucks even offers a lúcuma frappucino.

The lúcuma fruit is one of Peru’s favorites; it’s the country’s most popular ice cream flavor, and Starbucks even offers a lúcuma frappucino. This preference has a long history: ancient Moche ceramics with lúcuma designs have been uncovered along the Peruvian desert coast, and the fruit is often referred to as the ‘gold of the Incas’.

In the English-speaking world, it’s sometimes called eggfruit due to the resemblance between the flesh and a hard-boiled egg’s yolk. Native to the subtropical valleys where the Peruvian Andes descend into the Amazon basin, the ovular lúcuma’s dry green exterior hides a bright yellow, fibrous flesh resembling that of a pumpkin. Some describe the flavor as reminiscent of butterscotch, and refer to it as ‘nature’s caramel’. It’s clear that you’d be best off trying it for yourself!

Despite its popularity in Peruvian desserts, the fruit itself is not eaten that often. Don’t let that deter you, however. Stop by any of the main markets in Lima, Arequipa, Cusco, Puno, Iquitos, etc, and you’ll find it in the fruit section. Or, visit a juice stand for a lúcuma milkshake. Finish off your exploration of this fruit by sampling a few desserts, such as the popular lúcuma mousse. Even the novo-Andean fusion creations boast a flavor that speaks unmistakably of Peru.

Fecha de Publicación: 26/08/2014