Lucuma

What it is

A lúcuma measures about 7.5–10 cm (3–4 in) long. The golden flesh is dry and floury, with glossy dark-brown seeds tucked inside. Its sweet flavour is compared with maple, sweet potato and caramel.

Softness matters more than the outside colour. Yellow beneath the little leafy cap marks a fruit ready for harvest; flesh that has softened marks a fruit ready to eat. The cap is the remains of the flower’s outer leaves, called sepals.

Where it comes from

Lúcuma comes from the Andean regions of Peru, Ecuador and Chile. In Peru, Lima is the leading growing region. Its history reaches back before the Incas: the Moche people represented the fruit in pottery and textiles, making it part of their art as well as their food.

How it's eaten where it grows

In Peru, helado de lúcuma turns the dense flesh into ice cream. One preparation blends the pulp into a cooked custard, folds in whipped cream and freezes it. A topping of dulce de leche, the thick milk caramel, adds another layer of sweetness.

Lúcuma also goes into smoothies and juices. Frozen pulp brings the same yellow fruit to these drinks without the peel and seeds.

How it's grown

Lúcuma grows on an evergreen tree that reaches about 8–15 m (25–50 ft). It favours sandy, fertile soil that drains well, and struggles with waterlogged ground and extreme heat. The fruit can be harvested while firm, then left to soften before its flesh is used in the kitchen.

When and where you'll find it

Peru’s main season usually runs from January to July. In Lima’s retail markets, including Minka, fresh-fruit sales are usually strongest from January to April. Beyond the fresh harvest, the fruit travels as frozen pulp and dried powder.

Goya sells plain lúcuma pulp frozen, in 14 oz (397 g) packs. The powder, sold as lúcuma flour, is the pulp dried and ground very fine.