Lucuma, Fruit of Peru (II)

As it was wrote in the post before, the presence of the lucuma in the imaginary pre hispanic one can be verified in many miths and legends, like the mith that explained the origin of the Pachacamac’s island, At front of Lurin’s coasts, Lima. Where the god Kon Iraya (Cuniraya) use a lucuma for to engender a son of the princess Cavillaca (Cahuiyaca). (Only spanish)

Likewise, the lucuma is represented in ceramics Nazca and Moche. These last mentioned, used technologies of irrigation and intensive cultivation to produce big quantities of lucuma.

Nowadays, Peru produce lucuma mainly in Lima, Ayacucho, La Libertad, Cajamarca and Huancavelica. The lucuma’s tree produces for more than 60 years and gives good results, up to 500 fruits per crop.


Few people know that the lucuma is recommended against the depression, for his high place contained of niacin, a substance more known as vitamin B3, which collaborates very effectively in the metabolism of the proteins and in the process of production of the corporal energy.

In addition, different studies demonstrate that the niacin also helps to reduce the level of cholesterol and triglicéridos in the blood. The caroteno, for your part, can diminish considerably the probabilities of heart attacks, beside increasing the efficiency of our immunological system.

Uses In The Gastronomy

The exotic flavor of the lucuma has reached international recognition as gastronomic high-level product. Its presentation like flour of lucuma is one of most used in the elaboration of products as ice creams, pastry, cookies, pudding and cakes.

To obtain the flour a process is realized of dehydrated  for later to be ground. As soon as the flour is had, this one is packed and stored for his distribution. The flour of lucuma can be stored for years without losing its original characteristics.

The lucuma has been incorporated as flagship product of Peru and is also an ambassador of the “peruanidad”. Its flavor already this conquering to the world.