Lucuma is a fruit native to Peru, it grows in the inter-Andean valleys up to 2500 m. It is a fruit considered a superfood, rich in fiber, iron and carotene; a highly energetic food that is consumed fresh, even used to make delicious ice creams, desserts, cocktails and endless presentations. It has a thin shell, green color and its pulp is yellow-orange; It has a very sweet flavor and a mild aroma.
The consumption of lucuma goes back to the pre-Columbian cultures, finding indications of its presence in the Nazca and Moche cultures. In excavations carried out, representations of lucuma have been found. Huacos, textiles and ceramics, show that it was a regular part of the diet of the ancient Peruvians.
BENEFITS OF THE LUCUMA
- Few people know that lucuma is recommended against depression, due at its high content of niacin, a substance better known as vitamin B3, which collaborates very efficiently in the metabolism of proteins and in the process of producing body energy. The intake of Lucuma stimulates the proper functioning of the nervous system and acts as an extraordinary energizer.
- Niacin, present in this fruit, helps reduce the level of cholesterol and triglycerides in the blood. Therefore it is of vital importance for the treatment of innumerable diseases, especially obesity and cardiovascular discomforts.
- Carotene acts as an antioxidant, reducing the effects of aging; It helps against the diseases that affect the eyes such as cataracts and the loss of vision due to the degeneration of the retina. It considerably reduces the chances of heart attacks, in addition to increasing the effectiveness of our immune system.
The exotic taste of lucuma has achieved international recognition as a high-level gastronomic product. Its presentation as flour is the most used in the preparation of products such as ice cream, pastry, cookies, pudding and cakes.