Lucuma: The Best Kept Secret in Superfood Cuisine

Lucuma is an ancient, exotic sweet Peruvian fruit that comes from the genus Sapotacae. Lucuma evergreen trees (Pouteria obovata or Lucuma obovata), are native to the Andes and unique in their ability to produce fruit year round. This fruit is known by many names, eggfruit, mamey sapote, canistel, siguapa, zapotillo, and huevo vegetal. The fresh fruit is divine; it is subtly sweet with rich maple undertones. Some say it tastes like custard and a bit like pumpkin.

Benefits of Lucuma

Lucuma is a nutritionally dense fruit; it contains high levels of fiber, niacin, iron, carotene, vitamin B3, and other B vitamins. Its sweet flavor gives it the important trait of being a healthy alternative sweetener. For those conscious of higher glycemic sweeteners such as agave nectar or honey, lucuma is a dream come true.

Lucuma Uses in Recipes

Lucuma's gentle, sweet and exotic flavor makes it extremely versatile in many types of cuisines seeking rich maple and caramel tones.

You may have heard that lucuma is a popular ice cream flavor in the Andes. We also love using lucuma as a thickening agent or "flour" in raw food dishes, custards and puddings. Of course, you can always use lucuma as a nutritious boost to your daily superfood smoothie.