The Lúcuma (Pouteria Lucuma) is a tree with rough bark and thick green leaves which grows naturally in the Andean valleys. Its fruit has a greenish/brown skin with yellow/orange flesh, soft and sweet. The fruits are very unusual. They resemble a large green acorn, without the cap, and have a dry powdery orange flesh on the inside. It is processed like flour (Lucuma flour) to satisfy the population’s needs during the seasons when it is not available as a fresh fruit. As flour, it is easily canned and exported and is mainly used to make ice creams, shakes, desserts and combined with milk. In the Pre-Hispanic worldview, the Lucuma was connected with fertility. They are an excellent source of carbohydrates, fiber, vitamins, and minerals, and contain especially high concentrations of beta carotene, niacin, and iron.
Pouteria Lucuma was known as the “Gold of the Incas”, because of its excellent source of carbohydrates, fiber, vitamins, and minerals including plentiful concentrations of beta-carotene. Though this fruit is very popular and economically important in the areas of its nativity, it has not spread outside South America. It is actually not allowed to be exported as a whole fruit. Instead, the powder is being exported and used to create delicious recipes. This is not a fruit you would want bite into Oh no, no. Lucuma naturally falls to the ground at maturity. The delicious, fragrant flavor of this fruit blends well with yogurts, baby foods, and a wide range of desserts. Organic Lucuma powder can be used as a flour in cooked and raw pies, cakes, pastries, and food bars. It can also be added to smoothies, energy drinks, and nut milk.
Lucuma cultivation took place at the time of the Moche culture, around the second century BC, who used techniques of irrigation and intensive farming to produce unprecedented amounts of product. During pre-Hispanic times, Lucuma was one of the main ingredients of the diet of the aborigines of the valley, along with corn, beans and guava as well as quinoa and amaranth in the higher areas. On the arrival of European cultivated in the Andean plateau and southern Ecuador. In Bolivia there is near La Paz, and in Costa Rica near San Jose, where migrants introduced in the early twentieth century. Chile has spread from the hot region in the north to the central area, which today includes most of the crops. In Peru, most production is concentrated in areas of Lima, Ayacucho, La Libertad, Cajamarca and Huancavelica. The COPROB Peru’s government agency, has declared one of the flagship products of Peru. La Lucuma grows in the Andean valleys between 1.000 and 3.000 meters. In trees reaching 20 meters tall with base diameters of up to 10 meters. Only in Peru can still find wild Lucuma.
2 1/2 cups of condensed milk
2 egg whites
4 tablespoons of sugar
2 medium Lucumas, peeled and blended (or the equivalente in dehydrated lucuma)
1/2 cup of port wine
1 1/2 cups of sugar (for the syrup)
1 teaspoon of vanilla
Beat the yolks until they get creamy and have a clear yellow. Set aside. Pour the condensed milk with the sugar in a medium pot and cook, stiring constantly until it gets thick. Add the Lucuma and continue stirring until you can see the pot’s bottom. Remove from the flame and add the beaten yolks, stirring fast. Return to cook on a low flame for 5 minutes more and add the vanilla. This mix must not boil. Pour in a glass.
The syrup: Put the sugar for the syrup and the port wine in a pot. Bring to boil and set aside. Beat the whites to the stiff-peak stage. While you’re beating, pour the syrup slowly to the whites. Beat until the meringue gets stiff and glossy. Using a spoon and a fork put the meringue covering the Lucuma cream. Sprinkle the powdered cinnamon over the meringue.
1 can sweetened condensed milk
1 can milk (use empty condensed milk can to measure)
1 can of juice concentrate Lucuma fruit (use empty condensed milk can to measure)
1 cup (tea) sugar
6 tablespoons water
1 Lucuma fruit pulp
Blend together the condensed milk, milk, juice and eggs until smooth.
For the syrup, dissolve sugar in water and bring to low heat, without stirring, for 12 minutes or until it forms a caramel. Mix the pulp and pour into a shape with hole in the middle of 22cm in diameter, and anointing the bottom side. Place the pudding mixture and bake in moderate oven, preheated in a bain marie for 50 minutes. Let cool and refrigerate for 6 hours. Turn out and serve.