Superfoods - Lucuma

History: 
Lucuma is native to the dry subtropical Andean coastal valleys. It is one of the Lost Crops of the Incas who honoured this fruit both as a food and spiritually. Lucuma is highly nutritious and has an addictive, delightful aroma. The use of the Lucuma began before the times of the Inca civilisation, demonstrated by the fact that representations of the fruit have been found amongst ceramics and textiles un-buried from Pre- Incan tombs in Peru.
During the processing, the pulp of the Lucuma is dehydrated and pulverized in such a way that all the unique characteristics of the fruit are preserved in the Lucuma flour.
In indigenous countries where lucuma grows, it is THE most popular ice-cream and desserts flavour and over-takes the demand for other popular flavours such as strawberry, chocolate and vanilla.

Lucuma is an excellent source of fibre and is a rich source of good carbohydrates, vitamins and minerals, including remarkable concentrations of beta-carotene, niacin and iron. Lucuma contains vitamin B1,B2, C, iron, fibre, and phosphorous.
* This product is not intended to diagnose, treat, cure or prevent any disease.

How to use: 
Lucuma has a wonderful, versatile flavour and can be added to any ice-cream, hot chocolate, smoothies, baby food, cakes, all kinds of desserts. To make lucuma puree, soak the powder in the same quantity of liquid for 2 to 3 hours. One kilo of fresh Lucuma is equivalent to using 4 spoons of Lucuma powder. When the Lucuma powder is rehydrated, it is mixed with 3 times the quantity of cold water and left to stand for 2 to 3 hours. The resulting puree can then be used to prepare a variety of different desserts. 
You can also find it in our OT Strawberry porridge. 
For more ideas, inspirations and recipes go to Recipes.