Lucuma
Lucuma fruit comes from the subtropical fruit of the Pouteria lucuma tree, which is native to Peru, Chile and Equador. Lucuma are cool-weather drought-resistant trees that grow 25 to 50 feet tall. In ancient Peruvian culture, this fruit was viewed as a symbol of fertility and creation. The orange and yellow lucuma fruit (Lucuma obovata) was praised as the “Gold of the Incas.” The lucuma fruit has been revered for years, as discovered on ancient ceramic carvings found in coastal Peruvian burial sites. The fruit is yellowish green and egg-shaped with a dry, starchy yellow-orange flesh. The taste is described as maple or caramel to pumpkin-like. The pulp of the lucuma fruit is dehydrated to produce the lucuma powder, or flour, which is marketed primarily as a flavoring.
Special Precautions of Lucuma
Benefits and uses of Lucuma are
The powder form of the lucuma fruit is ideal in juices, smoothies, and homemade desserts with its signature maple taste. It is nutrient heavy in iron, zinc, beta carotene, calcium, niacin (vitamin B3) and protein, and is also useful as a low-glycemic sweetener.
- anti-inflammatory
- boost the immune system
- lower blood pressure
- protect against some forms of cancer.
- as a low-glycemic alternative to sugar for people with diabetes. Proponents claim that unlike cane sugar, lucuma is low in sugar and does not lead to the same increase in blood sugar levels. As a sugar substitute, whole lucuma fruit is typically dried at a low temperature and then ground into powder.
- Skin repairing and Wound healing : oils extracted from the lucuma nut are said to promote wound healing and help treat skin disorders when applied directly to the skin. In a study Lucuma significantly increased wound closure and promoted tissue regeneration. The report of the study concluded that lucuma may have anti-inflammatory, anti-aging and skin-repair effects on human skin.
