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Lucuma powder, organically certified, raw, vegan
Lúcuma (Loo-Ku-Mah) whole fruit powder is our favourite gourmet addition to
all raw sweeties! It's got a rich, creamy texture and will turn your raw food
creations into gourmet heavenly delights. Lúcuma powder is really versatile
and tasty, blending easily and well with ice-creams, baby food, yogurts, pies,
cakes, cookies, smoothies, chocolate bars and desserts of all kinds.
Lúcuma is a nutrient dense fruit from Peru. We are the UK's first certified organic importers
of lúcuma. Lúcuma's posh title is lúcuma obovata or pouteria obovata. The tree is
long lived, evergreen, and belongs to the Sapotaceae family -- so it's similar
to the canistel and sapote. It smells divine, and tastes like maple syrup flavoured
ice-cream! In Peru, the yellowy-orange fruit pulp is added to ice-cream and
is Peru's favourite flavour.
Lúcuma fruit is an excellent source of carbohydrates, fibre, vitamins and minerals.
It has lots of beta-carotene, niacin (B3) and iron.
This exotic Peruvian fruit is also known as the "Gold of the Incas",
and is also one of the lost crops of the Incas. Peruvian culture is steeped
in traditions rich in fine foods and cultural culinary delights. The Lúcuma
name has been honored both spiritually and culinary since ancient times. Today,
this fruit is still prominent in contemporary celebrations.
 The lucmo tree was first seen and reported by Europeans in Ecuador in 1531. Archaeologists have found it frequently depicted on ceramics at burial sites of the indigenous people of coastal Peru. It is native and cultivated in the highlands of western Chile and Peru and possibly southeastern Ecuador where it is known to have been cultivated since ancient times. It is grown also, to a limited extent, in the Andes of eastern Bolivia and the fruit is sold in the markets of La Paz. It is most popular in central Chile, less so in Ecuador. In 1776, it was reported as planted only in the warmest parts of northern Chile. In 1912, there were a few trees growing in gardens around San José, Costa Rica where the lucmo was introduced by returning exiles in the first half of the 19th Century. In 1915, O.F. Cook collected seeds at Ollantaytambo, Peru, for the United States Department of Agriculture (S.P.I. #41332). In January of 1922, Wilson Popenoe introduced seeds from Santiago, Chile (S.P.I. #54653). There have been several attempts to grow the tree in southern Florida. It has not lived long. One specimen actually bore fruit at the Fairchild Tropical Garden, developed galls, and eventually succumbed. The lucmo grows well in parts of Mexico and Hawaii but the fruit is not widely favoured.
How to use
Just add a spoonful to your favourite raw desserts, bars or smoothies. Make a coulis from lúcuma and raw agave nectar. One of Shazzie's current favourites is lúcuma mixed with greener grasses and a dash of water. Hmmmm!
Nutritional information
Components
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Powder per 100g
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| Water |
9.3g |
| Calories |
1541kj/367kcal |
| Protein |
5.6g |
| Fat |
0.8g |
| Carbohydrate |
84.3g |
| Fibre |
2.3g |
| Ash |
2.3g |
| Calcium |
92mg |
| Phosphorus |
186mg |
| Carotene |
0mg |
| Thiamine |
0.2mg |
| Niacin |
0mg |
| Ascorbic Acid |
11mg |
| Riboflavin |
0.3mg |
In addition Lucuma has various types of sugar:
in 100g of dry pulp you find
8.4g of glucose, fructose 4.7g, sucrose 1.7g and inostol
0.06g. |
Lucuma recipe
Lucuma and spring onion soup
Important legal note: Though we are happy to provide
products and services which will help you to improve your health and well being, we do not 'treat', or aim to 'cure' any disease. Under UK law only a medical doctor may 'treat' illness and disease with a medical origin. The information in this web page is for information purposes only.
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