La lucuma It is the fruit of the tree of lucumo, a tree native to the Andean area of Peru. In some countries in the area it is known as mamón. It is a very undemanding tree in terms of soil quality, rustic and highly adaptable to droughts. In the Latin country it was known as the gold or fruit of the Incas. This is because, in addition to being a fruit with a very characteristic and sweet flavor, many medicinal properties. Learn more about her here!
With a green, shiny bark and a small size, the lucuma It is a sweet fruit with a very pleasant taste. Inside is a orange color and with some brown seeds. exist two varieties main: that of stick and of sound, the latter used as fresh fruit. The variety of palo is harder and rougher, it is used to make lucuma powder or flour, widely used in confectionery and ice cream parlor.
The properties of lucuma
However, although highly valued in cooking and baking, what really stands out is for its nutritional properties. It is part of the so-called 'superfoods'. With a high level of protein (20 grams per kilo) and niacin, vitamin B3, calcium, iron, phosphorus and vitamin C. For all these reasons, it is very appropriate for people with high cholesterol and people with type II diabetes. This because it helps to control glucose levels in blood. It also has a good level of fiber and is gluten free.
Due to its high level of vitamin B3 it helps metabolism and produce energy, which activates people with low bio rhythms. It is also a good antioxidant and natural anti-inflammatory as reflected in studies carried out in the University of New Jersey. Its high level of iron helps the production of hemoglobin in the blood, making it a good supplement for women and pregnant women.
To be able to consume lucuma in areas that cannot be fresh, it is a good solution to use it powdered. It is recommended to incorporate a tablespoon in smoothies, infusions and use it in pastry recipes substituting white sugar.
